Mère Poulard makes the most legendary omelette in France. Cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well kept secret, many french chefs claim to know the secret and there is a plethora of theories.. no whites, whites whipped separately, adding creme fraiche, using good fresh normandy butter, etc etc. But no one really knows! So if you visit Mont Saint Michel, and can afford a €35 omelette, it’s a historic experience.
12 cl of creme fraiche
Salt and pepper
40 gr of butter
Optional: Mushrooms, cheese and lardons.
- In a bowl, crack open 2 eggs.
- Add the yolks of 2 more, leaving 2 whites aside.
- Whip the eggs on low speed for 5 minutes and add the creme fraiche, beating for another 3 minutes.
- Add salt and pepper.
- Whip the 2 other whites into soft peaks and fold gently into the rest of the eggs.
- Melt butter in a non-stick frying pan and pour egg mixture into the hot pan.
- Cook slowly until the surface is still slightly liquid, fold in half, about 5 minutes.
- If you add cheese, sprinkle on top while cooking.
- Mushrooms and Lardons should be fried separately and sprinkled on top before folding.
- Serve immediately while it’s still hot, with a green salad and/or fried potatos.