apple clafoutis

Meet the apple clafoutis. It is a flan-like dish best when dusted with powdered sugar and served lukewarm. The clafoutis comes from the Limousin region of France and while black cherries are the traditional fruit ingredient. Our trip to the orchard inspired us to do an apple clafoutis. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. We just like saying clah-foo-teeeeee!

Apple Clafoutis
serves 6    30 minutes  •  $

Batter
7/8 cup flour
1/2 cup sugar
4 eggs
pinch of salt
2 cup boiled milk (cooled to room temperature)
2 tablespoons rum

1. Mix together flour, sugar and salt, then beat the eggs in one by one.
2. Turn well with a spatula and incorporate, very slowly and gently the boiled milk.
3. Add the rum.

Apples
1/4 teaspoon vanilla
2 tablespoons butter
pinch of salt
1 1/2 cups peeled and diced apple (about 1 large apple)
2 tablespoons sugar
1 teaspoon rum

1. Preheat oven to 350.
2. Melt butter over medium heat in oven safe 2 1/2 qt pan or cast iron skillet. When butter turns brown, place apples and salt in skillet and cook, stirring constantly until softened (about 2 minutes).
3. Sprinkle apples with the sugar, reduce heat to moderately low, and cook until the apples are almost cooked and the sugar coats the apples in a light syrup.
4. Add rum off the fireplace and put back on the fire while pouring, wait for flame to die down, the swirl the pan briefly. Spread fruit evenly in skillet.
5. Add batter mixture and place in oven until a knife comes out clean (about 15 minutes).
6. Garnish with powdered sugar.

Download the recipe card!

-By Benjamin Spadt

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