Prep 10 mins
Cook 30 mins
Posted for Zaar World Tour 06
Make and share this Apple Clafouti recipe from Food.com.
- Preheat the oven to 450 degrees.
- Combine flour, salt, eggs, milk and cold water in a bowl, beat until smooth.
- Peel, core and thinly slice apples.
- Add the apples, sugar to the batter.
- Put the batter in the refrigerator at least 1/2 hour.
- You can leave the batter overnight cover tightly in the refrigerator.
- If the batter is to thick add cold water to thin the batter out.
- Place 2 tablespoons of the oil in a 9-inch deep pie plate.
- Place the pie plate in the oven for 5 minutes until very hot.
- Pull the oven shelf with pie plate on toward you.
- Pour the batter quickly into the hot fat.
- Push back the shelf close oven door as soon as possible.
- Bake for 30 to 40 minutes or until golden brown.
Merci beaucoup. I have tried many recipes for clafouti and this one most most closely resembles the delectable treat I often buy at my local patisserie. I love how the crepe like batter created a crepe crust filled with egg-y custard topped with lightly sweetened apples. I reduced the oil by half and did not have any problems getting sufficient browning. I used and 8 inch cake pan which had the advantage of making my clafouti a little bit thicker. My only chnage might be to reduce the flour by a tablespoon, just because my favorite part is the custard and fruit. Also, I baked mine 32 minutes and think I should have left it in another 3-4 minutes. Definitey let this cool a bit as it is best after it has time to sink and settle a bit. Thanks Ed & Theresa!
Great recipe. I'll be making it again. I don't know if this is appropriate for a French dish but I made it in a 9" cast iron pan. I only used 1 Tbs of oil and the pan is so seasoned I probably could have gotten away with less. This will be a fun recipe to experiment with. I'm sure it would be good with pears or peaches too.
We've just had this for breakfast - delicious! Accidently used a loose-bottomed pan which leaked & was left with far more custard than crust - even better!! Will certainly be making this again (tomorrow?!!). Thanks!