ForkwiseVanilla Sugar Omelet (Omelette Robespierre)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 3 eggs
- 3 tbsp hot water
- 1 tbsp powdered sugar, plus extra to dust
- ⅛ tsp salt
- ½ tsp vanilla extract
- 1½ tbsp butter
Method
- Beat the eggs lightly and add the water, sugar, salt and vanilla.
- Melt the butter in a hot omelet pan, pour in the eggs and cook as a French omelet.
- Fold, turn onto a warm plate and dust generously with powdered sugar.
- Mark a lattice on the sugar with a hot metal skewer to caramelise it, if you like.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Omelette Robespierre”: rewritten in our own words with modern units and food-safety updates; untested
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