For the batter:

4 large eggs

1 cup whole milk or heavy cream

3 tablespoons unsalted butter, melted and cooled

½ teaspoon vanilla extract

½ cup all-purpose flour

½ cup sugar

¼ teaspoon salt

For the apples:

4 tablespoons unsalted butter

4 tart apples, peeled, cored and sliced

½ cup plus 2 teaspoons sugar

2 to 3 tablespoons brandy

2 teaspoons sugar mixed with ¼ teaspoon ground cinnamon


1.  For the batter:  Preheat the oven to 400*.  Put milk, eggs, butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside. 

2.  For the apples:  Melt butter in a 12 inch cast iron skillet over medium-high heat.  Add apples, ½ cup of the sugar and brandy and cook until apples are glazed and warm, about 5 minutes.

3.  Pour batter over apples.  Sprinkle cinnamon sugar over batter and bake until clafoutis is golden and set in the center, about 35 minutes. 

adapted from Sally Schmitt (the French Laundry), printed in Saveur Magazine

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