As promised, I'm moving right into the second week of recipes from Normandie. There are two different omelettes traditionally attributed to Normandie. One is the Omelette de la Mere Poulard. The patronne of a hotel on Mont St. Michel, Madame Poulard and her hotel were renowned for her wonderful omelettes. People spent years trying to replicate her recipe, and it is thought that her secret was in separating the yolks from the whites and beating them separately before cooking the omelette, making the dish quite similar to a souffle. However it was done, people came from all over the world to sample her delicious recipe.
The other type of omelette well known in Normandie is the Omelette Normande. Like most signature dishes of the region, this omelette includes cream, apples, and Calvados (if you have it). Since I didn't have any Calvados, I opted not to add anything and it was fine. But I guess I should back up before people get too confused. Yes, this omelette uses cream and apples as well as sugar and cinnamon. It is meant to be a dessert omelette, though my husband and I both felt that it would be equally delicious as a sweet breakfast. No matter when you cook it, it will do wonders for the aroma of your kitchen. For hours after making this, our kitchen smelled deliciously like french toast!
The instructions for the actual creation of the omelette are from my husband. Not being very proficient with eggs, it took me two failed attempts before I got him involved to help me create a omelette that didn't burn on the bottom before it even cooked through, and that didn't stick to the bottom of the pan. Ryan is a pro at all things eggs, so he was able to help me out and give me his secret for making great omelettes! Hope his tips work as well for you as they did for me!
Adapted from France Monthly
-Makes 4 two-egg omelettes-
2 large apples of your preference (I stood by Granny Smith), peeled and chopped into 1/4 inch pieces
2 tablespoons butter
6 tablespoons sugar
2 pinches cinnamon
4 tablespoons cream (or skim milk will do if you want to make this a little lighter!)
4 tablespoons Calvados or brandy (or nothing if you don't have either of these items)
- Over medium heat, cook the apples, butter, 2 tablespoons sugar, and the cinnamon in a skillet for about 5 minutes or until the apples become soft.
- In a bowl, combine the eggs, milk, remaining 4 tablespoons of sugar, and Calvados or brandy if you are using it.
- Using a clean pan, spray generously with non-stick spray. (Butter did NOT work in place of the spray.)
- Heat the pan to a medium-low heat. When the pan is hot, pour in 1/4 of the egg mixture, enough for 1 omelette. Let the eggs cook a few minutes until the mixture begins to firm up around the edges. Once it begins to firm up, add 1/4 of the apple mixture to the egg, distributing the apple pieces evenly over the omelette. Let cook a few more minutes until cooked through.
- Fold the omelette in half and slide onto a plate. Garnish with extra apples and serve hot!
Ryan's rating of Omelette Normande - 4.
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.