Recipe by s'kat
This is down-home goodness! One of my favourite Southern aunts used to make something very close to this, and always served it in her cast-iron skillet. Can be made with other fruits. from vegetarian times.
- 1⁄2 cup flour
- 1⁄3 cup sugar
- 2 teaspoons sugar
- 3 large eggs
- 1 large egg yolk
- 1 cup milk
- 1⁄4 teaspoon ground cinnamon
- confectioners' sugar
- creme fraiche (use purchased, or try one of the recipes for it on 'zaar!)
- 1⁄4 vanilla bean, split lengthwise
- 2 tablespoons unsalted butter
- 2 medium granny smith apples, peeled,cored,and cut into 1/2 inch chunks
- 1 tablespoon sugar
- 1 teaspoon grappa or 1 teaspoon calvados (or other fruit brandy)
Directions See How It's Made
- Preheat oven to 400º.
- In large bowl, sift together flour, 1/3 cup plus 2 teaspoons sugar and pinch of salt; set aside.
- In separate bowl, whisk together eggs, egg yolk, and milk until thoroughly combined.
- Add about 1/3 egg mixture to flour mixture and whisk until a paste forms.
- Add cinnamon and whisk well to eliminate lumps.
- Gradually whisk in remaining egg mixture; set batter aside (this can be made several hours ahead and refrigerated).
- Make the filling: With tip of knife, scrape vanilla seeds into 10-inch cast iron or stainless steel skillet with oven proof handle.
- Add vanilla bean and butter and heat over medium-high heat until butter has browned.
- Add apples and cook, stirring occasionally, until lightly golden and just beginning to release their juices, 2-3 minutes.
- Remove vanilla bean; sprinkle apples with 1 Tablespoon sugar.
- Cook, stirring occasionally, until syrup forms and apples are softened about 3/4 through, 2 minutes.
- Add grappa and stir for a moment to combine.
- Spread apples in even layer in skillet; remove from heat.
- Working quickly, pour batter through strainer over apples.
- Place skillet in oven and bake until edges of clafouti are puffed and browned and center is set, about 15 minutes.
- Remove skillet from oven.
- Dust with confectioner's sugar.
- Serve immediately from pan, topped with a dollop of crème fraiche.