I've wanted to make clafoutis (clah-foo-tee)
since I saw it in a magazine years ago. Just the fun name makes me want
to clap for some reason! The finished product is described as a cross
between a cake and custard. I never attempted it before because the
recipes that caught my attention called for cherries or plums - not the
type of fruit we have in abundance in Tennessee. Then last week as I
rifled through Jen's Tasty Tuesday link up and found an apple clafoutis recipe.
Since we are smack in the middle of apple harvesting and multiple pie
baking season, I knew I'd found a new apple recipe to try.
Since I was up early
over the weekend, I decided to give it a try - with a few tweaks, of
course. Since it was Saturday, I used raw organic sugar, but if I
made it during the week I would substitute xylitol to circumvent any
chance of a pre-school sugar rush.
::Apple Clafoutis::
serves 6-8
6 tart apples: peeled, cored and sliced
1/2 c sugar or xylitol
1 T saigon cinnamon
6 T butter
Melt butter while you
peel and slice the apples. Add apples, sugar and cinnamon to pan,
stirring to coat and cook till just barely soft.
While the apples are cooking, throw the following in your blender:
3 eggs
2/3 cup flour (anything but coconut will work)
1 cup raw milk
1 t saigon cinnamon
1/2 cup sugar or xylitol
1 T vanilla
big pinch of sea salt
To assemble, I removed carmelized apples from pan. I melted a
tablespoon of butter and poured the batter from the blender into my skillet. Then, I spooned the apples and all the caramel juice onto the
top of the batter and baked it for 35 minutes at 400.
It made it's own crust and was all custard-y in the center...definitely tasted as good as it looked!
Though it's not a particularly quick recipe, it's deliciously worth making ahead or saving for a weekend breakfast treat!
Enjoy!
Linking with all the other fabulous 31-dayers here linked to:
rachel
jen
kelli
kristen
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