Omelette Robespierre
A sweet and delicate omelette, finished with a caramelized sugar crust.
Ingredients
- 3 Eggs
- 3 tablespoons Hot water
- 1 tablespoon Powdered sugar
- 0.125 teaspoon Salt
- 0.5 teaspoon Vanilla extract
- 1.5 tablespoons Butter
- 1 tablespoon Powdered sugar (For garnish)
Instructions
- 1In a bowl, lightly beat the eggs with a fork or whisk until just combined. Add the hot water, powdered sugar, salt, and vanilla extract. Whisk until the mixture is smooth and the sugar is dissolved.
- 2Place an 8-inch non-stick omelet pan over medium heat. Add the butter and let it melt completely, coating the bottom of the pan. Once the butter is melted and the pan is hot, pour in the egg mixture. Let the omelette cook undisturbed for about 1-2 minutes, until the edges begin to set. Gently lift the edges of the omelette with a spatula and tilt the pan to allow the uncooked egg mixture to flow underneath. Continue cooking until the omelette is mostly set but still slightly moist on top, about 2-3 minutes.
- 3Gently fold the omelette in half using the spatula. Slide the folded omelette onto a preheated plate. Sprinkle generously with powdered sugar. Heat a metal skewer or the tip of a knife until very hot. Use the hot skewer to score the top of the omelette with a decorative pattern, caramelizing the sugar slightly. Serve immediately.