Calvados Omelet

• 4 large eggs
• 1/3 cup heavy cream
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1 tablespoon plus 1 teaspoon sugar
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt
• 2 tablespoons unsalted butter, divided, plus 4 teaspoons unsalted butter, room temperature, divided
• 4 tablespoons Calvados or other apple-flavored brandy, divided
• Powdered sugar (for dusting)

1. Whisk eggs, cream, flour, sugar, vanilla, and salt in a medium bowl until blended.
2. Heat 1/2 tablespoons butter in an 8" nonstick skillet over medium-high heat. Add 1/3 cup batter and cook until bottom is golden brown, about 2 minutes. Flip omelet, remove skillet from heat, and add 1 tablespoon Calvados. Return skillet to heat and cook until Calvados thickens slightly, about 20 seconds.
3. Slide omelet onto a plate; fold into thirds. Spread 1 teaspoon room-temperature butter over; dust with powdered sugar. Repeat to make 3 more omelets.

eggs, heavy cream, flour, sugar, vanilla, kosher salt, unsalted butter, calvados, powdered sugar

Taken from www.epicurious.com/recipes/food/views/calvados-omelet-51143010 (may not work)