1 tb Rum or lemon juice
4 tb Fine granulated sugar
1 tb Sugar
3 tb 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
according to directions, fold and serve.
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.
NOTES : The apples may be replaced by peaches, pears or other seasonal
Ontario fruits and prepared in the same manner. The recipe is easily
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
on Aug 25, 1997