Dining and Cooking
Chefs’ Collections

Apple Clafoutis

Clafoutis is a French dish that is sort of a cross between a flan and a pancake. Similar to a flan, clafoutis is a very easy dessert that always impresses. It’s hearty enough even to serve for breakfast.

Ingredients

For the apple clafoutis

  • 4 large, slightly tart apples, like Pink Lady or Braeburn 2 to 2 1/4 pounds
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar, preferably organic
  • ½ teaspoon cinnamon
  • 3 eggs
  • ½ vanilla bean, split, or 1/2 teaspoon vanilla extract
  • ⅓ cup sugar, preferably organic fair-trade sugar
  • Pinch of salt
  • ⅔ cup sifted unbleached all-purpose flour
  • ½ cup plain yogurt
  • ¾ cup low-fat milk
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      218 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 5 grams protein; 80 milligrams cholesterol; 82 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight servings

Preparation

For the apple clafoutis

  1. Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan, baking dish or clafoutis dish.
  2. Peel, core and slice the apples into 16ths. Toss with the lemon juice in a large bowl.
  3. Heat the butter in a large, heavy skillet over medium-high heat. Add the apples to the skillet. Cook, stirring, until they begin to look translucent, about four minutes. Add the brown sugar and cinnamon. Stir together until the apples have softened slightly and begun to caramelize, six to eight minutes. Remove from the heat, and transfer to the baking dish.
  4. In a large bowl, whisk the eggs with the seeds from the vanilla bean or the vanilla extract. Add the sugar and salt, and whisk together. Slowly beat in the flour, then add the yogurt and milk. Whisk until thoroughly blended. Pour over the apples in the baking dish.
  5. Place in the oven, and bake 35 to 40 minutes until the top is browned and the clafoutis is firm and puffed. Check by pressing lightly on the middle. Remove from the oven and cool on a rack, or serve warm.
  • Advance preparation: Although the clafoutis will fall slightly, you can make it several hours before serving. I usually serve clafoutis at room temperature, so I prefer to make it early in the day if I’m cooking for a dinner party.

1 hour 10 minutes

Dining and Cooking