Apple Clafouti

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Wonderful ! Armagnac or ouzo (anise flavor work well. Personally, I like Bushmills for many dishes including dessert. I know this is a little late but one can purchase small pints of brandy or often find the miniatures at a good liquor store. A pint or half pint will last a long time if just used for cooking and brandy can be used successfully in so many dishes. High alcohol content liquor are essential to get the flambe, I doubt there is another substitute.

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What could you use instead of the alcohol/fruit brandy? I don't drink and I don't keep that stuff in the house, and I don't want to buy a whole bottle of it for 1 tsp. Does it make a huge difference to just leave it out, or is there a substitute? Thanks!

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This is a wonderful recipe but don't make the mistakes I did
1 Grease the pan. I made this using a copper saute pan with stainless surface. Thought it would do well as a serving dish. The clafouti stuck to the pan. I made it again and coated the pan with butter and it worked fine. You could also use an oven-safe nonstick.
2 Don't overbake. Just like cheesecake or bread pudding, this dish dries out if overbaked. We have a convection oven and it was done perfectly in 15 minutes.

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This dessert was sooooo delicious!!! I made it for my family and they scarfed it down! I actually did it a little differently, and my family said it was like an apple souffle.

Here is what i did:

I did everything the recipe said except i used bread flour, and it came out incredible! Also, when the apples were cooked the second time, and you were supposed to pour the brandy, i didn't do that. I took the apples off and added some grand marnier to them. Then i put the batter into 5 little clear baking dishes, and topped that with the apples and placed the dishes on a baking sheet (so it doesnt make a mess and i baked them. I did 5 dishes instead of 6 because when it cooked, it puffed up over the edges like a souffle, and yes some batter and apples were wasted, but it turned out so beautiful. Then once they came out i poured caramel sauce in the middle, and topped it with powdered sugar. But you have to serve them right away or else they will fall like souffles do. :P Thats my version of an apple souffle :

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Tastes great and is indeed easy but makes more than you think. I thought one apple would not be enough for 4 people so I tripled the recipe. Worked well but I may be eating clafouti for a week!