Recipe: Apple Tansy (apple omelet)
Breakfast and BrunchAPPLE TANSY
"Another old favorite. This recipe is no longer flavored by the bitter herb tansy, which gave it its name, but by a splendid combination of spices and rosewater, more appealing to modern tastes."
4 eggs, separated
2/3 cup heavy (whipping) cream
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground ginger
1/2 cup plus 1 tbsp sugar
1 tsp rosewater
1 lb apples
4 tbsp unsalted butter
FOR SERVING:
Confectioners sugar
Grated orange zest
Beat together the egg yolks, heavy cream, spices, sugar, and rosewater until smooth; set aside.
Whisk the egg whites until stiff and fold them into the first mixture.
Peel, core, and slice the apples, and fold them into the batter.
Melt the butter in a frying pan and pour in the apple mixture. Fry for about 6 minutes or until the underside is set and golden brown.
Source: Two Fat Ladies Obsessions by Jennifer Paterson and Clarissa Dickson Wright
"Another old favorite. This recipe is no longer flavored by the bitter herb tansy, which gave it its name, but by a splendid combination of spices and rosewater, more appealing to modern tastes."
4 eggs, separated
2/3 cup heavy (whipping) cream
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground ginger
1/2 cup plus 1 tbsp sugar
1 tsp rosewater
1 lb apples
4 tbsp unsalted butter
FOR SERVING:
Confectioners sugar
Grated orange zest
Beat together the egg yolks, heavy cream, spices, sugar, and rosewater until smooth; set aside.
Whisk the egg whites until stiff and fold them into the first mixture.
Peel, core, and slice the apples, and fold them into the batter.
Melt the butter in a frying pan and pour in the apple mixture. Fry for about 6 minutes or until the underside is set and golden brown.
Source: Two Fat Ladies Obsessions by Jennifer Paterson and Clarissa Dickson Wright
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