Apple Clafouti

Ed&Theresa's Note:

Posted for Zaar World Tour 06

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 cup flour
• ½ teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup cold water
• 2 tablespoons vegetable oil
• 2 large tart apples
• 3 tablespoons sugar

Directions:

1. Preheat the oven to 450 degrees.
2. Combine flour, salt, eggs, milk and cold water in a bowl, beat until smooth.
3. Peel, core and thinly slice apples.
4. Add the apples, sugar to the batter.
5. Put the batter in the refrigerator at least 1/2 hour.
6. You can leave the batter overnight cover tightly in the refrigerator.
7. If the batter is to thick add cold water to thin the batter out.
8. Place 2 tablespoons of the oil in a 9-inch deep pie plate.
9. Place the pie plate in the oven for 5 minutes until very hot.
10. Pull the oven shelf with pie plate on toward you.
11. Pour the batter quickly into the hot fat.
12. Push back the shelf close oven door as soon as possible.
13. Bake for 30 to 40 minutes or until golden brown.
14. Enjoy.

Reviews

[justcallmetoni]

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!

[Chef Tweaker]

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.

[Tina and Dave]

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!