Omelette Soufflee aux Pommes, Apple Omelet

Bonjour,

I hope everyone is doing well. What a tragedy to those caught in the recent violent weather. For some reason Mother Nature seems angry. I hope it stops soon! So here is a treat to try to make ourselves feel better. It's sweet, easy to make and yummy! Enjoy!

Omelette Soufflee aux Pommes:

3 Golden apples

6 Tablespoons sweet butter, divided 

3 Tablespoons Maple syrup

1 Tablespoon Calvados (apple Brandy)

6 large eggs, separated

4 Tablespoons sugar

Pinch of salt

Powder sugar for topping

Peel and remove the seeds of the apples. Cut them in medium chunks. In a skillet melt 4 tablespoons of butter, add the apples, and the Maple syrup, cook them for 5 minutes, add Calvados and cook for 1 minute more. Set aside. In a bowl whisk 4 eggs plus 2 egg yolks with the sugar. Set aside. In another bowl with a hand beater, whisk the 2 egg whites with the salt until they formed soft peaks.  Fold in the egg whites into the egg mixture. In the skillet melt the remaining butter, wait until it foams. As soon as the butter is ready add the egg mixture, cook them under a high heat, bringing the edges of the omelet in the middle. As soon as the sides come loss, lower the heat to med-low and cook until the bottom is a light golden color. On 1 half of the omelet add the cooked apples. Fold in the other half on top of the apples. Sprinkle with powder sugar. Serve immediately.  

Serves: 6

A bientot! See you next Thurday! 

©CafeDion 2011

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