Quarter the apples without peeling and remove the cores.
Slice thinly and cook gently in a frying pan with Lesieur peanut oil.
Meanwhile, whip the eggs into an omelette mixture, add the sugar, mix and pour into the frying pan over the apples.
Mix. Add the crème fraîche, mix again and leave to cook for around 5 min.
Once the brouillade is cooked, sprinkle with icing sugar and allow to caramelize slightly.
Immediately before serving, drizzle with Calvados and flambé.