Clafouti Clafouti Clafouti
A couple of nights ago I was inspired to make an Apple Raisin Clafouti. Now most clafouti recipes call for "soft" fruit - apricots, pears, cherries. Using crunchy apples takes a little more preparation. My version is loosely based on a Food Network recipe, in combination with several recipes from mom (hi mom!).
Peggy's Apple Raisin Clafouti
Step 0: preheat oven to 400F
Step 1: Make the batter
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
pinch of salt.
- 3 eggs (some recipes call for an additional yolk, but it doesn't seem necessary)
- 1-1/2 cup milk (I used skim, but whole milk would be delicious)
- 1 teaspoon vanilla
Add a small amount of the egg-milk to the flour mixture, and blend until smooth, then add the remaining liquid (if you add the dry ingredients to the egg-milk, you'll almost certainly have lumps - trust me).
Refrigerate until the apples are ready.
Step 2: Prepare fruit
Melt in an 8 or 10 inch cast iron (or other oven safe) skillet.
- 2 tablespoons butter or margarine
- 1-1/2 cups peeled coursely diced apples (1 large or 2 small)
Cook until slightly softented (about 2 minutes), stirring constantly.
- a good handful (~1/3 cup) raisins
Then sprinkle with
- 2 tablespoons sugar
Reduce heat to medium low, and cook until the sugar has melted and coats the apples.
Spread the fruit evenly in the skillet.
Step 3: Baking
Quickly pour the batter over the fruit. Place the skillet in the heated oven and bake until the edges are puffed and brown and the center is set (about 20-25 minutes).
Sprinkle with powdered sugar.
The result is a light dessert that has the comforting fall flavors of apples, raisins and cinnamon. Yum!
(there are some pictures of clafoutis on the 18th century cuisine blog)