Are you fascinated by French cuisine? Then you can't miss the tasty recipe for apple clafoutis. Apple clafoutis or Clafoutis Aux Pommes is a variation of the typical apple pie we are used to, made with a process typical of French pastry making. It is a very delicious dessert, perfect to be served on many occasions, from afternoon snacks to desserts at the end of sumptuous menus. Clafoutis originated in the Limoges region.
Clafoutis is a dessert of French origin made of a batter enriched with fresh fruit, such as cherries or peaches, or dried fruit, such as almonds and walnuts. Its name comes from the term clafir which means to garnish or stuff. It is a recycled dessert of which there are many sweet and savory variations and, in ancient times, it was traditionally prepared to be taken to the countryside by farmers as a working meal during the hay harvest.
You know when you want something sweet but you don't know if you want a cake, a pancake or a dessert? Well, apple clafoutis is the answer to all three cravings and it's such a simple and genuine dessert that, once you taste it, you'll love it forever. Apple Clafoutis is a comforting, soft, delicious dessert, to dip your spoon into and savor slowly and voluptuously, perhaps with a steaming cup of tea or listening to relaxing classical music.
Enjoy it on an autumn Sunday, perhaps while it's raining outside, while the fireplace or stove are lit, the music is in the background and the kettle is bubbling on the stove. Satisfaction is guaranteed.
Apple Clafoutis a delicious, easy and creamy cake, with a particular consistency. Clafoutis is a French dessert made with eggs and fruit that looks like a pudding, but it is not. It should be served warm and is a real treat for the palate on autumn evenings. It is very simple to prepare and you can use the fruit you prefer, as long as it is seasonal. In this period we suggest you try it with apples and raisins, flavored with cinnamon.
There is a quicker version of this recipe that involves cooking in a pan. It is basically an apple omelette, but the addition of flour makes the result slightly drier and more compact. Just proceed as in the previous recipe and then mix the egg mixture with the apples and raisins and cook everything in a lightly buttered non-stick pan.
Keep the heat medium-low and proceed as for a classic omelette. After about 5 minutes of cooking the base, help yourself with a plate or a lid and flip the clafoutis to cook the other side.
You can also prepare a delicious autumn clafoutis with other varieties of apple, such as the cherry which is great in desserts, or with pears. It is also excellent with grapes, as long as you find them in season, and with persimmons in the vanilla persimmon apple version. And you can also think of a savory version, perhaps with pumpkin and cheese!
I have already made the apricot clafoutis, the cherry clafoutis and the strawberry clafoutis and it could not be missed with apples in the autumn period, ok it still has a little while to go, but let me dream! A very easy recipe, it contains few ingredients and the consistency is that of a pudding, and can I say that it is also less caloric than other desserts?
It is a really delicious and particular cake, you can eat it warm with ice cream or even cold from the fridge and it is always delicious. After the success of the cherry one I tried it with apples and I find it even better.
On this page we have shown you our version of apple clafoutis that, of course, you can enrich and personalize without difficulty. For example, to make the dish more original, you can incorporate chopped walnuts or delicious dark chocolate roughly chopped into the mixture. Or you can add some good ricotta worked into a cream, ideal for making the slices even softer.
Here are some tips: the apples, once sliced, should be sprinkled with lemon juice so that they do not blacken. In addition to the apples, you can add some apple juice and icing sugar to the butter, melted in a pan, to make them sweeter. To complete the filling, you can also use raisins soaked in brandy and then squeezed. As
for the batter, you can use almond flour in addition to the 00 flour. Add the two flours to the eggs worked with an electric whisk together with the sugar, vanilla seeds and grated lemon zest. Complete the mixture with warm milk (which you can replace with fresh cream) and mix quickly. Pour the mixture into a cake pan or a baking pan of about 22 centimeters in diameter, butter it, add the apples and decorate the surface with the raisins.
Bake the cake in a hot oven and check if it is cooked by inserting a toothpick into the batter. If it comes out dry, then the cake can be taken out of the oven, otherwise continue cooking for another 5 minutes. If you want, 5 minutes before the apple clafoutis is ready, you can sprinkle it with a generous layer of brown sugar and put it back in the oven in grill mode. This will give you a crunchy and tasty dessert.
For faster cooking, try cooking the clafoutis in a pan: arrange the apples on the bottom of a non-stick pan and pour the batter over it, place on the stove and cook on low heat for 10 minutes with the lid on; after this time, remove the lid to let the condensation escape and continue cooking for another 15-20 minutes.
To obtain uniform cooking, we suggest placing a flame spreader on the stove. If you think the top of the cake is still too light, turn the cake over as if it were an omelette and cook it for a few minutes on the other side.
Yes because it does not contain butter or oil, and not even yeast! So when you read the recipe do not ask me but the yeast? In this French dessert recipe it is not needed, otherwise the creamy consistency that distinguishes the clafoutis would not come out, come on follow me in the kitchen and let's see how to prepare the Apple Clafoutis!
Let's see together how to make apple clafoutis.
Ingredients
- 450 g of golden apples
- 100 g of sugar
- 50 g of flour
- 250 ml of whole milk
- 80 g of raisins
- 2 eggs
- 10 g of butter
- 10 g of cinnamon
Procedure
- First, let the raisins soften in water at room temperature and brown the apples in a pan with a knob of butter and a spoonful of cinnamon. They just need to caramelize a little, but always maintaining their consistency.
- Separately, beat the eggs with the sugar and then add the milk and sifted flour. Simply use a hand whisk. You can flavor with grated lemon zest or vanilla extract. Once the mixture is ready, butter a 24 cm diameter baking dish and pour in the apples first, distributing them well, then the mixture with the eggs and finally the raisins, well squeezed.
- Bake in a static oven already heated to 180° for about 35-40 minutes and serve the clafoutis warm with a scoop of ice cream or a dollop of semi-whipped cream.
- Apple claofoutis can be stored in the fridge for two days. You can freeze it.
