Apple Clafoutis

Ingredients

serves 4

for the batter

3 eggs

240ml milk

100g unsalted butter, melted

1 tsp vanilla extract

80g plain flour

1 tbsp sugar

1/2 tsp salt

for the apples 

50g butter

4 apples, (such as Braeburn), peeled, cored, and sliced

60g sugar

3 tbsp. brandy

Method

Melt 100g of the butter in a small saucepan. 

Next pour the flour into a large mixing bowl, adding the eggs and stirring into a roux. Slowly add the milk, stirring as you go to create the batter. Pour in the melted butter, vanilla extract, a tablespoon of sugar and a pinch of salt.

Set aside.

Preheat oven to 200°C 

Using a large cast iron skillet, or a frying pan you can put in the oven, melt 50g of butter over a medium to high heat. Add the apples, sugar and the brandy. Cook for about 5 minutes until the apples have softened and glaze.

Add a little batter to the skillet and gently stir the cooked apple around to prevent it sticking, then add the remaining batter. 

Sprinkle a tablespoon of sugar over batter and bake until the clafouti is golden and set in the center, 25-30 minutes. Remove from the oven and allow to cool for a minute before carefully turning out over a serving plate.

Serve with a crème anglaise custard.