Apple Clafoutis, The Easy Recipe
A simple recipe with good seasonal fruits: in a few minutes, prepare a good homemade clafoutis to share with your loved ones...
Ingredients
- 4 Golden apples
- 3 large eggs
- 65 g light brown sugar
- 2 cc natural vanilla extract
- 90 g all-purpose flour
- 1 pinch of salt
- 20 g warm melted soft butter + butter for the mold
- 130 g milk
- 130 g heavy whipping cream 30%
Prepare in advance
- Preheat the oven to 190° traditional heat. Generously butter a ceramic mold or other thick mold 22-23cm in diameter. Optionally, you can also sprinkle it with sugar.
- In a bowl, beat the eggs, brown sugar and vanilla. Then add the flour and salt and whisk until you have a smooth mixture without lumps.
- Then add the melted and lukewarm unsalted butter, then the liquid cream and the milk in two batches. The batter is very runny, like pancake batter, that's normal.
- Peel, core and cut the apples into strips (neither too thick nor too thin). Then place them on the bottom of the mold.
- Pour the clafoutis batter over the apples. Bake for about 40-50 minutes (this varies depending on the oven, so watch out): the top should be golden. The clafoutis rises like a soufflé while cooking and then resumes its size when it comes out of the oven.
- Let cool on wire rack. Add a veil of icing sugar before serving. This clafoutis can be eaten warm or cold.
Notes
This clafoutis is best eaten on D-Day.
It keeps for 2 days at room temperature. It can also be stored in the fridge in an airtight container for about 4 days. It will then be better slightly reheated for a few seconds in the microwave.