Lemon & Apple Clafoutis Recipe

Lemon & Apple Clafoutis Recipe
Although Clafoutis (pronounced kläfo͞oˈtē) has been popular in France for a couple hundred years, it has only recently (in the last decade or so) become popular everywhere else. The original recipe calls for black cherries with pits, so it is a bit dangerous to eat. Over the years, cooks have begun substituting different fruits for the black cherries, and the popularity of the dish has skyrocketed. Clafoutis, which consists of fresh fruit surrounded by a puffy, egg and cream batter, is easy to make, and ideally can be baking while dinner is being eaten. Although best served warm, the following Lemony Apple Clafoutis is also yummy at room temperature, so there’s never any danger of leftovers. The apples stay slightly crunchy in this version, and the lemon adds lightness.
””
The ingredients for the batter are simple, and most will have them on hand at any given time – eggs, milk, cream, vanilla, sugar, and salt; they are quickly whizzed in the blender, so the only real hands-on time is cutting the fruit. You can use any favorite variety of apple, or a mix of types, such as a Granny Smith and a Golden Delicious, or a Fuji and a Gala. Red Delicious, while good to eat, are not recommended for baking in a dish such as this, but almost any other type of apple will work nicely. If you’re planning a brunch, Lemony Apple Clafoutis makes a perfect brunch dessert, and it’s also nice as a breakfast treat with bacon or sausage. The Official Hancock Tasters especially liked this version of Clafoutis because it isn’t too sweet.

6 Servings

1 tablespoon sugar
3 medium baking apples
Juice and zest of 1 lemon

Batter:
3/4 cup milk
3/4 cup light cream
3/4 cup flour
2 eggs
1 egg yolk
1/8 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla
Powdered sugar, for dusting
  1. Preheat oven to 400°.
  2. Butter a 10" pie dish; sprinkle the 1 tablespoon sugar over the bottom of the dish.
  3. Peel and core the apples; cut them into 8 wedges, then slice the wedges crosswise about 1/4" wide.
  4. Arrange the apple pieces in the baking dish. Sprinkle the lemon zest and juice over the apples.
  5. In a blender, mix the milk, cream, flour, eggs and egg yolk, and salt; blend until smooth, then add the 1/4 cup sugar and vanilla; blend for a second or two to mix.
  6. Pour the batter over the apples, then place in the oven and bake 30 minutes or until puffed and brown.
  7. Sprinkle with powdered sugar, cut into wedges, and serve immediately.

Amount Per Serving Calories 312 Calories from Fat 119
Percent Total Calories From:
Fat 38% Protein 8% Carb. 54%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 142 mg
Sodium 96 mg
Total Carbohydrate 42 g
Dietary Fiber 2 g
Sugars 10 g
Protein 6 g

Vitamin A 12% Vitamin C 17% Calcium 0% Iron 4%





RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.