APPLE OMELETTE
From The Canadian Cookbook by Mme. Jehane Benoit/1970
4 servings

2 apples
1 tbsp rum or lemon juice
4 tbsp fine granulated sugar
6 eggs
1 tbsp sugar
3 tbsp cold water

Peel and core apples and slice paper-thin (the thinness of the apples is important as they barely cook). Add the rum or lemon juice and sugar. Mix well and let stand until ready to use. Beat eggs with the sugar and cold water, then, add the apple mixture. Cook in the oven, covered or in a skillet, using a spatula and dish to turn the omelette. Must be cooked on both sides. To flame the omelette, sprinkle top with 2 tablespoons of sugar and pour 3-4 tablespoons of hot rum over it. Set the rum afire and keep pouring it over the flaming omelette until the fire dies out.

This spectacular dish is excellent for a brunch.

From SOAR