Calvados Omelette From 'Prune'

• 4 eggs
• 2/3 cup cream
• 1 Tablespoon plus 1 teaspoon granulated sugar
• 1 Tablespoon plus 1 teaspoon all-purpose flour
• 1/2 teaspoon vanilla extract (use Madagascar or Tahitian, not the Mexican)
• pinch salt
• 4 teaspoons unsalted butter
• 4 Tablespoons Calvados
• 4 teaspoons butter, softened
• 2 teaspoons sugar

1. Combine the ingredients for the batter in a stainless bowl and whisk until thoroughly blended.
2. Heat 1 teaspoon of butter in a nonstick 6" pan. When foaming, add 2 1/2 ounces batter and let set briefly. With a rubber heatproof spatula, pull omelette into the center from noon, 3, 6, and 9 o'clock and then do that again, from 1, 4, 7, and 11 o'clock until all the loose batter has run into the empty spaces and the omelette is set.
3. Lift up an edge of the omelette to see the color and when it is golden brown, flip the omelette.
4. Pour in a generous Tablespoon of Calvados and tip the pan to ignite the alcohol. Be sure that the Calvados you are using is at room temperature and not been refrigerated.
5. Remove the pan from the stove and let the flames burn out, then quickly slide onto a plate.
6. While warm, spread a teaspoon of softened butter over the surface of the omelette and sprinkle with 1/2 teaspoon of sugar to finish.

eggs, cream, sugar, flour, vanilla, salt, unsalted butter, calvados, butter, sugar

Taken from www.seriouseats.com/recipes/2014/11/calvados-omelette-gabrielle-hamilton-prune.html (may not work)