1. In a bowl, beat the eggs, granulated sugar, and Cointreau together until smooth.

2. In a 7- or 8-inch nonstick omelet pan, heat the butter over medium-high heat.

3. Add the egg mixture to the pan and rapidly and constantly stir with a wooden spoon. If you can, gently shake the pan at the same time. When the eggs are nearly set, yet a little liquid still remains, stop stirring and shake the pan for a couple of seconds, making sure that the bottom of the pan is completely covered by the egg. At this point, the eggs should be set, yet still moist. Stop shaking the pan and allow the bottom of the omelet to firm slightly, 4 to 5 seconds. (After making several omelets, you will be able to stir and shake the pan simultaneously.)

4. Fold the omelet into thirds by lifting the handle and tilting the pan at a 30-degree angle. With the back of the spoon, fold the portion of the omelet nearest you toward the center of the pan. Gently push the omelet forward in the pan so the unfolded portion rises up the side of the pan. Using the spoon, fold this portion back into the pan, overlapping the first fold. Turn the omelet out onto a serving plate so that it ends folded side down. Dust with confectioners’ sugar and serve immediately.

Variations

Omelette au Rhum (Rum Omelet): Substitute rum for Cointreau.

Omelette aux Fraises et au Cointreau (Strawberry Omelet with Cointreau): Place 3 tablespoons diced strawberries across the center of the omelet before folding in step 4. Decorate with 2 strawberry halves.

Omelette aux Fraises (Strawberry Omelet): By omitting the Cointreau from the above variation, the omelet becomes a breakfast treat for the whole family.

Omelette vallée d’Auge (Omelet with Apples and Calvados): Substitute 2 tablespoons Calvados for the Cointreau. Place a few tablespoons of sautéed apples down the center of the omelet before folding in step 4. Decorate with additional slices of sautéed apple.