Apple Clafouti
I am always looking for good apple recipes and I found this one for Apple Clafouti. I had heard of a clafouti although the fruit used is traditionally cherries and not apples. Some adventurous chef was thinking "outside the pan" so I thought I would give it a try.
What does clafouti mean? The dish's name derives from clafotÃs, from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.
I think I just found a new word, "Hey, can you clafir my glass? I'm thirsty." Or, go to the gas station, "Clafir it up!"
What is a clafouti? It's not a pie, not a cake, not a crumble, not a pandowdy, or not a slump. It really has a texture different from any of these desserts. With the eggs and milk in the filling it has somewhat of a custard-like filling but with the addition of the flour, it becomes thicker. I personally loved it although it got mixed reviews in the house. I think because the texture is different from other apple desserts they have tried, no one knew quite what to think. Maybe I'll make it again with cherries so I can be authentically French, merci beaucoup, and everyone won't try to compare the clafouti to apple pies or apple crisps.
Time to shut my "pie hole" or should I say "clafouti" hole and cook!
Apple Clafouti
4 cups peeled, sliced apples
1 1/2 cups whole milk
3 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees. Butter or grease a 10-inch deep dish pie plate or baking dish. Arrange apple slices in the pan. Combine the milk and eggs using a blender or food processor. Add the flour, sugar, and vanilla. Mix about 30 seconds more. Pour the batter over the apples. Bake for 60 minutes or until custard forms and inserting a toothpick comes out clean. Serve warm. (Optional: I melted one tablespoon of apple jelly and brushed it over the cooked clafouti to make it shiny on top. Serve with cream and a sprinkling of cinnamon if desired.)
Step 1: Peel and cut up 4 cups of apples.

Step 2: Blend the eggs and milk. Add the sugar, flour, and vanilla. Blend for 30 seconds more.
Step 3: Pour the batter over the apples and place it in the oven.

Step 4: When it is out of the oven, brush with one tablespoon of melted apple jelly, if desired.

Step 5: Serve your clafouti warm from the oven with a little cream and a sprinkling of cinnamon. I really liked it. Let me know if you give it a try. I would love to hear what you think about it, too. Enjoy!
What does clafouti mean? The dish's name derives from clafotÃs, from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.
I think I just found a new word, "Hey, can you clafir my glass? I'm thirsty." Or, go to the gas station, "Clafir it up!"
What is a clafouti? It's not a pie, not a cake, not a crumble, not a pandowdy, or not a slump. It really has a texture different from any of these desserts. With the eggs and milk in the filling it has somewhat of a custard-like filling but with the addition of the flour, it becomes thicker. I personally loved it although it got mixed reviews in the house. I think because the texture is different from other apple desserts they have tried, no one knew quite what to think. Maybe I'll make it again with cherries so I can be authentically French, merci beaucoup, and everyone won't try to compare the clafouti to apple pies or apple crisps.
Time to shut my "pie hole" or should I say "clafouti" hole and cook!
Apple Clafouti
4 cups peeled, sliced apples
1 1/2 cups whole milk
3 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees. Butter or grease a 10-inch deep dish pie plate or baking dish. Arrange apple slices in the pan. Combine the milk and eggs using a blender or food processor. Add the flour, sugar, and vanilla. Mix about 30 seconds more. Pour the batter over the apples. Bake for 60 minutes or until custard forms and inserting a toothpick comes out clean. Serve warm. (Optional: I melted one tablespoon of apple jelly and brushed it over the cooked clafouti to make it shiny on top. Serve with cream and a sprinkling of cinnamon if desired.)
Step 1: Peel and cut up 4 cups of apples.
Step 2: Blend the eggs and milk. Add the sugar, flour, and vanilla. Blend for 30 seconds more.
Step 3: Pour the batter over the apples and place it in the oven.

Step 4: When it is out of the oven, brush with one tablespoon of melted apple jelly, if desired.

Step 5: Serve your clafouti warm from the oven with a little cream and a sprinkling of cinnamon. I really liked it. Let me know if you give it a try. I would love to hear what you think about it, too. Enjoy!





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