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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is down-home goodness! One of my favourite Southern aunts used to make something very close to this, and always served it in her cast-iron skillet. Can be made with other fruits. from vegetarian times. Ingredients:
1/2 cup flour |
1/3 cup sugar |
2 teaspoons sugar |
3 large eggs |
1 large egg yolk |
1 cup milk |
1/4 teaspoon ground cinnamon |
confectioners' sugar |
creme fraiche (use purchased, or try one of the recipes for it on 'zaar!) |
1/4 vanilla bean, split lengthwise |
2 tablespoons unsalted butter |
2 medium granny smith apples, peeled,cored,and cut into 1/2 inch chunks |
1 tablespoon sugar |
1 teaspoon grappa or 1 teaspoon calvados (or other fruit brandy) |
Directions:
1. Preheat oven to 400º.
2. In large bowl, sift together flour, 1/3 cup plus 2 teaspoons sugar and pinch of salt; set aside.
3. In separate bowl, whisk together eggs, egg yolk, and milk until thoroughly combined.
4. Add about 1/3 egg mixture to flour mixture and whisk until a paste forms.
5. Add cinnamon and whisk well to eliminate lumps.
6. Gradually whisk in remaining egg mixture; set batter aside (this can be made several hours ahead and refrigerated).
7. Make the filling: With tip of knife, scrape vanilla seeds into 10-inch cast iron or stainless steel skillet with oven proof handle.
8. Add vanilla bean and butter and heat over medium-high heat until butter has browned.
9. Add apples and cook, stirring occasionally, until lightly golden and just beginning to release their juices, 2-3 minutes.
10. Remove vanilla bean; sprinkle apples with 1 Tablespoon sugar.
11. Cook, stirring occasionally, until syrup forms and apples are softened about 3/4 through, 2 minutes.
12. Add grappa and stir for a moment to combine.
13. Spread apples in even layer in skillet; remove from heat.
14. Working quickly, pour batter through strainer over apples.
15. Place skillet in oven and bake until edges of clafouti are puffed and browned and center is set, about 15 minutes.
16. Remove skillet from oven.
17. Dust with confectioner's sugar.
18. Serve immediately from pan, topped with a dollop of crème fraiche.
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