Calvados Omelette Recipe from Gabrielle Hamilton Mind of a Chef Powered by Breville

Calvados Omelette
This dessert is made with leftover French toast batter, and gets a delicious caramelized crust when the alcohol is ignited in the pan. Calvados is a French apple brandy.
Reprinted with permission from Prune.
Yield: 4 orders
Ingredients
For the batter:
4 eggs
2/3 cup cream
1 Tablespoon plus 1 teaspoon granulated sugar
1 Tablespoon plus 1 teaspoon all-purpose flour
½ teaspoon vanilla extract (use Madagascar or Tahitian, no the Mexican)
pinch salt
4 teaspoons unsalted butter
Combine the ingredients for the batter in a stainless bowl and whisk until thoroughly blended.
For the finishing:
4 Tablespoons Calvados
4 teaspoons butter, softened
2 teaspoons sugar
Directions
1. Heat 1 teaspoons of butter in a nonstick 6” pan. When foaming, add 2 ½ ounces batter and let set briefly. With a rubber heatproof spatula, pull omelette into the center from noon, 3, 6, 9 o’clock and do that again, from 1, 4, 7 and 11 o’clock until all the loose batter has run into the empty spaces and the omelette is set.
2. Lift up an edge of the omelette to see the color and when it is golden brown, flip the omelette.
3. Pour in a generous Tablespoon of Calvados and tip the pan to the flame to ignite the alcohol. Be sure that the Calvados you are using is at room temperature and has not been refrigerated.
4. Remove the pan from the stove and let flames burn out, then quickly slide onto a plate.
5. While warm, spread a teaspoon of softened butter over the surface of the omelette and sprinkle with ½ teaspoon of sugar to finish.