Apple Clafoutis

Ingredients

• 5 unités Apples (Medium, peeled and cut into 2‑3 cm cubes)
• 500 ml Whole milk (At room temperature)
• 200 g All-purpose flour (Sift if possible)
• 30 g Brown sugar (For the base and finishing)
• 100 g Granulated sugar
• 50 g Unsalted butter (Melted, plus a little for greasing the pan)
• 1 cuillère à soupe Lemon juice (Preserves the color of the apples)
• 1 cuillère à café Vanilla powder (Can be replaced with vanilla extract)
• 1 cuillère à soupe Calvados or rum (optional) (Add to the apples for extra flavor)

Instructions

1. Melt the butter

   Place the 50 g butter in a small bowl and melt it in the microwave for 30‑45 seconds, or until completely liquid.

   Time: PT1M

2. Mix the sugars and vanilla

   In the mixing bowl, add the brown sugar (30 g), granulated sugar (100 g) and vanilla powder. Stir until homogeneous.

   Time: PT3M

3. Incorporate the melted butter

   Pour the melted butter into the sugar‑vanilla mixture and whisk quickly to fully incorporate.

   Time: PT2M

4. Add the flour

   Sprinkle the flour (200 g) all at once into the bowl and mix with the whisk starting from the center, then widening the motion until you obtain a thick batter without lumps.

   Time: PT4M

5. Incorporate the milk gradually

   Pour half of the milk (250 ml) while whisking, then add the remaining (250 ml) slowly until you obtain a smooth batter, similar to pancake batter.

   Time: PT5M

6. Prepare the apples

   Peel the 5 apples using a peeler, halve them, remove the core and seed, then cut into 2‑3 cm cubes.

   Time: PT10M

7. Season the apple cubes

   Place the apple cubes in a bowl, add the lemon juice (1 tbsp) and, if desired, the Calvados or rum (1 tbsp). Gently toss to coat each piece.

   Time: PT2M

8. Butter the pan and add the brown sugar

   Generously butter the bottom and sides of the 26 cm round pan. Sprinkle half of the brown sugar (15 g) over the buttered base.

   Time: PT2M

9. Arrange the apples

   Spread the seasoned apple cubes over the pan base, then sprinkle the remaining brown sugar (15 g) over the apples.

   Time: PT3M

10. Pour the batter

    Gently pour the pancake batter over the apples, ensuring it covers the entire surface evenly.

    Time: PT2M

11. Bake

    Place the clafoutis in the preheated 180 °C oven and bake for about 45 minutes, until the top is golden and a knife tip comes out clean.

    Time: PT45M

    Temperature: 180°C

12. Rest and serve

    Remove the clafoutis from the oven, let cool for 10 minutes on a rack, then cut into portions and serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

408

Protein

5 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Apples: Pears, Peaches
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour
• Instead of Brown sugar: Brown sugar, Mix of white sugar + molasses
• Instead of Granulated sugar: White sugar, Cane sugar
• Instead of Unsalted butter: Margarine, Vegetable oil
• Instead of Lemon juice: Lime juice
• Instead of Vanilla powder: Vanilla extract
• Instead of Calvados or rum (optional): Brandy, Grand Marnier

Equipment Needed

• Microwave (optional)
• Mixing bowl
• Whisk
• Peeler (or vegetable peeler)
• Chef's knife
• Cutting board
• 26 cm round baking dish
• Oven
• Silicone spatula (optional)
• Kitchen scale or measuring cup (optional)

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Achieve a smooth batter without lumps
• Cut the apples into uniformly sized cubes
• Bake until the center is set and the top is golden

Chef Tips from the Video

• Use slightly tart apples (e.g., Granny Smith) to contrast with the sweetness of the sugar.
• Add a pinch of cinnamon or nutmeg to the batter for a subtle spicy note.
• Serve the clafoutis with a spoonful of thick crème fraîche for extra richness.

Troubleshooting

Storage

Refrigerator: Store covered 2‑3 days in the refrigerator.

Freezer: Not recommended: the creamy texture may deteriorate.

Room temperature: Can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated; let it come to room temperature before use.
• Apple cubes can be cut ahead and kept in lemon juice in the refrigerator for 30 minutes.