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Apple Clafouti Recipe

Apple Clafouti

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on July 25, 2011

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    totally excellent! i cut the recipe in half and used 2 eggs, 1 apple, vanilla extract, and skim milk. worked perfectly!! i wish it had been a special occasion - it was that good!

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  • on December 18, 2010

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    I loved this recipe....soo delicious ^..^

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  • on January 25, 2010

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    Made this dessert tonight. Makes the perfect amount to serve 6. Followed the recipe exactly and found it very easy. My grandson thought it could use more apples, but everyone else loved it as is. Would be wonderful with a scoop of french vanilla ice cream, too.

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  • on September 28, 2009

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    I used the recipe for the batter, and modified the apple filling to work with the ingredients I already had at home. (And even the batter I made was somewhat modified--I only had 2% milk and bread flour handy, so that's what I used. And the result was fabulous!!! So super easy, with a gorgeous, rustically elegant finish. It tastes like a mixture between a thick crepe and a custard. I enjoyed it both warm and cold. Definitely a winner, I will use it as a base recipe and swap out different fruits depending on the season. These are the kinds of recipes I love -- easy, impressive, delicious, unpretentious. (And for a dessert, it's on the lean side--thank you, Michael!

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  • on July 11, 2009

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    Will definitely be making this recipes again. My husband loves apple pie but now I have another way to make apples that he also loved. This recipes would also go well with a Thanksgiving Dinner.

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  • on March 16, 2009

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    I was introduced to Clafouti through a friend who is French, and this recipe would make her proud. A simple dish with flare. This was excellent!

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  • on June 28, 2008

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    This is a simple recipe that is easy to prepare. It has a subtle, yet comforting flavor that reminds one of a custard ... with apples. It is something that most people should enjoy.

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  • on October 06, 2007

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    I substituted peaches for the apples and served with a cherry liqueur compote. It made for a very elegant and unique dessert. I recommend using individual ramekins for more formal meals, but the one pan recipe is nice for family-style meals.

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  • on June 12, 2007

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    the sugar was little adding to that the apples were too tart for this recipe, i recommend using gala apples instead

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  • on October 10, 2006

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    I loved this recipe. It produces a classic clafouti, wonderfully adapted for apples. I'm used to the tartness of the cherry version, but I thought the cinnamon and vanilla matched much better with the apples. I also liked the suggestion of serving the clafouti right out of the skillet...it was one less dish to clean!

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