Apple Tansy
Yield
1 servingPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
apples
golden delicious |
|
| 2 | large |
eggs
separated |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
nutmeg
grated |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
calvados (apple brandy)
or rum |
*
|
| 1 | x |
sugar
or lemon peel |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
apples
golden delicious |
|
| 2 | large |
eggs
separated |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
nutmeg
grated |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
calvados (apple brandy)
or rum |
*
|
| 1 | x |
sugar
or lemon peel |
*
|
Directions
Core, quarter and pare the apples; shred.
Beat egg yolks, sugar, flour, nutmeg and calvados into apples.
Beat egg whites stiff, fold into apple mixture.
Heat butter in non-stick skillet; add the apple mixture and sauté over medium heat until bottom of the omelet is browned ( 2 or 3 minutes ).
Turn the omelet and brown other side.
Slip omelet onto a warm plate and sprinkle with confectioner's sugar.
