Clafoutis is a French dish that is sort of a cross between a flan and a pancake. Similar to a flan, clafoutis is a very easy dessert that always impresses. It’s hearty enough even to serve for breakfast. It is traditionally made with black cherries but also sometimes with berries, prunes, or other fruits. My girlfriend Mumtaz and I did a French Bistro cooking class at the Brooklyn Kitchen, and when we learnt and ate this dessert, I loved how simple it was to prepare, lovely rustic looking dessert, warm and delicious.
Since we served this to kids tonight, I skipped adding the liquor. It was still divine, and served with Talenti's Sea Salt Caramel ice cream took it way over the top.
Inspired by Julia Child, recipe courtesy Brooklyn Kitchen
1 cup milk
1/3 cup granulated sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
4 large baking apples, peeled, cored, and sliced 1/4-inch thick (about 3 cups apples) (I used Granny Smith)
4 tablespoons salted butter
1/4 cup calvados, dark rum, or cognac
1/8 teaspoon cinnamon
1/3 cup sugar
1/3 cup sugar
Confectioner’s sugar for garnish
Ice cream of your choice, for serving (I used Talenti Sea Salt Caramel ice cream, it is simply divine!)
- Preheat oven to 350 degrees F.
- Pancake batter: Combine the milk, sugar, eggs, vanilla, salt, and flour in a medium bowl and whisk vigorously to combine. Cover and place in the fridge to set for at least 10 minutes and up to 24 hours.
- Apples: Meanwhile, prepare the apples. Melt the butter in a large saucepan over medium-high heat and sauté the apples until lightly browned. Remove from heat, pour over the liquor, cinnamon, and 1/3 cup sugar, and let stand up to 30 minutes to absorb flavor.
- Butter a 9x13-inch baking dish and pour the apples into the base with their liquid. Do ahead.
- Bring the batter to room temperature. Pour the batter over the top.
- Place in the middle rack of the oven and bake about 50 minutes. It is done when it a knife inserted to the center comes out clean and the top is light brown.
- Garnish with confectioner’s sugar and serve with ice cream.