Monday, April 10

French Apple Clafoutis


A traditional French pastry, the clafoutis is part custard and part cake. Taking advantage of seasonal berries and fruits, the clafoutis is extremely simple to make. Serve dusted with a little confectionery sugar for great desserts, brunches, or breakfast!

Full time 1 1/2 hours (includes cooling time)
Serves 8

The needs-

3 eggs, plus 1 egg yolk
2 apples, any variety
1 cup sugar
1 cup milk
3/4 cup flour
1 tsp vanilla extract
1/4 tsp salt

For serving-
1/2 cup confectionery sugar
1/2 tbsp cinnamon 

The know- 

Preheat oven to 350' and lightly spray a pie pan with cooking spray or lightly butter it.

Core apples and slice into 16 thin slices each.

Arrange apples in the bottom of the pie pan, you will end up with two layers.

In a large mixing bowl whisk eggs and egg yolk until fluffy and airy.

Add in sugar and whisk until thickened.

Add in milk, salt and vanilla giving it a quick whisk.

Add in flour and whisk until well blended.

Gently pour batter into pie pan, apples will move around a bit, this is okay.


Bake in oven for 20-25 minutes or until the center feels set when gently poked with a finger.

You will notice the sides has raised above the center, it will become a lightly golden crust.

Allow to rest on a wire rack for 30 minutes before serving, the outside edge will deflate slightly during this time.

To serve just slice, dust with confectionery sugar and cinnamon.

Cheers!