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Recipe : *** Vanilla Sweet Omelet

Vanilla Sweet Omelet
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Course:
Dessert

Practical information

  • Prep time
    40 min
  • Cooking
    30 min
  • Ready in
    1 h 10
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
vanilla

Recipe's Ingredients

  Quantities for people → Recalculate
  • 3 extra-large eggs
  • 2 pinches fine salt
  • soft butter
  • granulated sugar, for dusting
  • 1 extra lare egg yolk
  • 1 vanilla bean
  • vanilla cream sauce
  • 40 g granulated sugar
  • 30 g all-purpose flour
  • 50 g soft butter
  • 130 ml whole milk

  • Recipe preparation steps

  • 1
    Prepare the "crème frangipane": Whisk the egg yolk, sugar, and flour together until smooth. Scrape the seeds from the vanilla bean into the mixture. Add a pinch of salt. Slowly whisk the milk into the mixture. Finally whisk 25 grams of soft butter into the mixture.
  • 2
    Place the mixture into a saucepan and set over high heat. Whisk continuously until the mixture comes to a boil and thickens. In the meantime, melt the remaining 25 grams of butter in a small frying pan until it starts to brown and take on a nut-like smell. Whisk the melted butter into the mixture and set aside.
  • 3
    Prepare the "crème anglaise" (vanilla cream sauce)
  • 4
    Preheat the oven to 355ºF.
  • 5
    Heat a couple of small frying pans over medium heat. When hot, brush each with soft butter. Using a 30-milliliter ladle, place one ladleful of eggs in each frying pan. Rotate the pans to evenly coat the bottoms. When each omelet is cooked through and starting to brown, flip it to the other side to brown a bit. Remove the omelets and set aside on a heated plate. Make a total of six small (6"), flat, crepe-like omelets.
  • 6
    Working with each omelet separately, spoon some of the crème frangipane down the center and roll the omelet into a tube. Place the omelet on a parchment-paper covered baking sheet. Repeat the process for the remaining five omelets. When all six are done, loosely cover them with another piece of parchment paper and place the baking sheet in the oven. Bake for 10 minutes.
  • 7
    Place three omelets on each individual, heated serving plate. Lightly sprinkle the omelets with sugar and spoon the crème anglaise over and around them. Serve immediately.
  • Ready !



 

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