Apple Clafouti

From: Chef Tweaker

On Feb 20, 2008

Great recipe. I'll be making it again. I don't know if this is appropriate for a French dish but I made it in a 9" cast iron pan. I only used 1 Tbs of oil and the pan is so seasoned I probably could have gotten away with less. This will be a fun recipe to experiment with. I'm sure it would be good with pears or peaches too.

From: Tina and Dave

On Feb 6, 2007

We've just had this for breakfast - delicious! Accidently used a loose-bottomed pan which leaked & was left with far more custard than crust - even better!! Will certainly be making this again (tomorrow?!!). Thanks!

From: justcallmetoni

On Oct 7, 2006

Merci beaucoup. I have tried many recipes for clafouti and this one most most closely resembles the delectable treat I often buy at my local patisserie. I love how the crepe like batter created a crepe crust filled with egg-y custard topped with lightly sweetened apples. I reduced the oil by half and did not have any problems getting sufficient browning. I used and 8 inch cake pan which had the advantage of making my clafouti a little bit thicker. My only chnage might be to reduce the flour by a tablespoon, just because my favorite part is the custard and fruit. Also, I baked mine 32 minutes and think I should have left it in another 3-4 minutes. Definitey let this cool a bit as it is best after it has time to sink and settle a bit. Thanks Ed & Theresa!

From: Pokey in San Antonio, TX

On Jun 28, 2006

This was reall good and very easy too. I actually cooked this on my gas grill with the lid down--came out great. Thanks for posting.