The thing we love the most about Gabrielle Hamilton, besides her amazing food, is her resourcefulness. The woman hates, absolutely abhors, waste and the laziness that feeds it. Her obsession with garbage, or rather, not producing it, led to an entire episode of our show. “Somebody had to work really hard and maybe many people had to work very hard to get this product to me… It’s like the expense of energy and time and care and physical labor. So, I guess when I see someone, boom, tossed it, I didn’t feel like walking back to the walk-in or I didn’t wanna salvage the good part so I just threw the whole thing away, it’s hard for me to love someone who has a weak character like that,” Gabrielle says.
And so the origins of this Calvados Omelette recipe comes as no surprise. As she was making French Toast for her kids, she had a bunch of leftover batter and decided to play around with it rather than throw it away. Because why would you throw away perfectly good batter? As a result, French Toast batter became an elegant, slightly more adult-friendly dessert.

RECIPE FOR CALVADOS OMELETTE

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.
  1. Lift up an edge of the omelette to see the color and when it is golden brown, flip the omelette.
  1. 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.
  1. Remove the pan from the stove and let flames burn out, then quickly slide onto a plate.
  1. While warm, spread a teaspoon of softened butter over the surface of the omelette and sprinkle with ½ teaspoon of sugar to finish.