Apple Tansy
Submitted by chochoman1
A fluffy Golden Delicious apple omelet infused with Calvados brandy and warm nutmeg, this historic French breakfast dish is ready in just 15 minutes.
YIELD
1 servingPREP
10 minCOOK
5 minREADY
15 minThis elegant 17th-century breakfast treat transforms shredded Golden Delicious apples into a puffy, brandy-kissed omelet.
The apples practically melt into the eggs, creating a custardy interior with crispy golden edges.
A final dusting of powdered sugar makes this as beautiful as it is satisfying.
Kitchen Tips
- Beat egg whites to stiff peaks separately for maximum fluffiness
- Use Golden Delicious apples for their tender texture and sweet flavor
- Substitute rum if you don’t have Calvados on hand
- Slide the omelet onto the plate gently to keep it intact
Ingredients
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.
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