This is the perfect fall dessert here in Virginia, where apples flourish. A cla-fou’-tee is a fruit filled batter cake, similar to a cobbler, but with the addition of eggs so it’s more custard-like. Originally a specialty of the Limousin region of France, you will see recipes for clafouti using various fruits in season. Use a firm, tart apple for this recipe, or if using a sweeter apple, reduce the sugar a bit. Serve hot with ice cream and drizzle pan juices over the finished clafouti; reheat leftovers in the microwave.
1 cup milk or half and half
4 T. butter, melted, plus 1T. butter to grease pie plate
1 tsp. vanilla extract
2/3 cup all-purpose flour
½ cup sugar
½ tsp. salt
Put all ingredients in a blender; blend until smooth; set aside. Place 1 T. butter in a 10” pie plate and melt in oven preheated to 400°, greasing sides of plate.
3 T. unsalted butter
4 tart apples (like Granny Smith), peeled, cored, and sliced
½ cup plus 1 tsp. sugar
3 T. Rum flavoring (or a combination of your favorite flavors) or fruit flavored brandy
Melt butter in a large skillet over medium-high heat. Add apples, ½ cup of the sugar and flavoring or brandy and cook until crisp/tender and glazed over.
Pour half batter into hot pie plate with melted butter; arrange warm apple slices over batter (reserve juices); pour remaining batter over apples. Sprinkle 1 tsp. sugar and a little cinnamon over batter and bake until golden and set in the center, 25 – 30 minutes.
Drizzle with warm reserved apple juices and some ice cream.
Serves 6 – 8
Adapted from Saveur
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