Apple Clafouti
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Batter
- 118.29 ml unbleached all-purpose flour
- 78.78 ml sugar, plus
- 29.58 ml sugar
- 1.23 ml ground cinnamon
- 0.25 ml salt
- 3 eggs, plus 1
- egg yolk
- 236.59 ml whole milk
-
Apples
- 0 vanilla bean, split lengthwise
- 29.58 ml unsalted butter
- 0.25 ml salt
- 354.88 ml peeled and diced granny smith apples (about 1 large apple)
- 29.58 ml sugar
- 4.92 4.92 ml calvados or 4.92 ml other fruit brandy
- confectioners' sugar, for dusting
- 78.78 ml creme fraiche
directions
- Preheat the oven to 400 degrees F.
- Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl.
- In a separate bowl, whisk the eggs, egg yolk, and milk until well blended.
- Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture.
- Whisk until well blended.
- Cover with plastic wrap and refrigerate while you prepare the apples.
- Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet.
- Add the pod and the butter and cook over moderately high heat until the butter turns nut brown.
- Add a pinch of salt.
- Add the apples and cook, stirring often, until slightly softened, about 2 minutes.
- Remove the vanilla bean pod and discard.
- Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup.
- Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly.
- Spread the fruit evenly in the skillet.
- Working quickly, pour batter evenly over the fruit.
- Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
- Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti.
- Serve warm directly from the pan with a dollop of creme fraiche.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>