Biscuitomelette with Apples

For the filling, peel apples and cut into slices. Put butter in a frying pan, steam apples briefly in butter until soft, add all remaining ingredients little by little. Season to taste with the juice of a lemon and Calvados.

For the omelet: whip the egg whites until stiff, gradually add the sugar. Carefully stir in vanilla sugar, egg yolks, flour and grated lemon peel.

Butter a larger or possibly two smaller omelet pans and dust with flour. Spread the egg mixture into the frying pan so that the outer edge is thicker than the center.

Bake at a good temperature until the surface is nicely colored and shows a slight resistance when touched Arrange the apples evenly on one half of the finished omelet and fold the other half over it. Turn out onto a platter and sprinkle with powdered sugar. Bring to the table immediately

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