Apple Clafoutis

This recipe was automatically translated from Romanian. View original here
Apple Clafoutis

A very fine and tasty dessert, in fact it is like a big pancake with apples, but a bit more tender and aromatic. A big plus of the recipe is that it is made quickly and easily, I really recommend you try it.

I improvised a little more and poured an Creme Anglaise over it and it wasn't bad at all, it even made it more special. You can serve it as such or with vanilla ice cream, fruit yogurt, a flavored jam, etc.

Ingredients

White flour
100 g
Sugar
100 g
Salt
0.25 tsp
Egg
4 pieces
Milk
300 ml
Rum flavour
3 tbsp
optional - but you can replace it with any liqueur, brendy
Raisins
0.5 cups
Apples
4 pieces
Lemon juice
50 ml
juice from a lemon

Step by step

1

We prepare the dough first - a useful thing to know, you can make something in time and leave it in the fridge, for example, overnight and in the morning make the cake.

In a bowl mix the flour with the sugar and salt.

2

Add eggs and mix well with the mixer.

3

Pour the milk, mix well and let the dough rest for 20-30 minutes.

4

During this time, soak the raisins in rum.

The raisin and alcohol thing can be done in the same way in advance, but you can also not add alcohol to the dessert.

5

Then peel and thinly slice the apples (it is important to slice them as thin as possible so that they are tender and manage to ripen).

Mix them with lemon juice, so that they do not change color.

6

Then add the drained raisins of rum (it is poured into the dough).

7

Grease a form with butter / oil and sprinkle it with flour or breadcrumbs (I didn't do anything, because I put it in a silicone tray).

Put the raisin apples in it and pour the dough on top.

8

And put the tray in the preheated oven at 180 degrees, leave for 40 minutes.

9

After removing it you will notice that it will leave, so it is normal to be.

Let it cool well.

10

Then you can serve it powdered with powdered sugar in addition to ice cream, vanilla sauce, yogurt or a flavored jam.

11

I made half the amount of Creme Anglaise prepared with milk and I added in the beaten yolks 1 tablespoon of starch to make the sauce a little thicker.

12

I poured it so hot over the cake.

13

Then I sliced it and served it - of course you keep a little sauce to add to each one on the plate, if you like.

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 30 min
Publish date:

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