APPLE CAMEMBERT CLAFOUTIS

Name: APPLE CAMEMBERT CLAFOUTIS
Cuisine: French, Mediterranean, European
Ingredients: 1 C (240 ml) whole milk; 3 eggs; 3 T unsalted butter, melted; 1 tsp vanilla extract; ½ C (80 g) all-purpose or pastry flour; ¾ C (135 g) sugar, pinch salt; 1 T unsalted butter; 3 to 4 (about 1 lb) small, tart apples such as Granny Smith, peeled, cored and sliced; 2 T bourbon or other delicious whiskey; ½ tsp cinnamon; ⅛ tsp nutmeg; ⅛ tsp ground cloves; 6 oz (170 g) Camembert, cut evenly into ¼-inch-thick (6-mm) slices powdered sugar, for finishing

15 steps

Clafoutis is a simple French dessert similar to a giant pancake, served at room temperature and dusted with powdered sugar. It’s traditionally made with just cherries, but I like sexing things up with whiskey-spiked apples and stinky Camembert, which creates pools of savory cheese. The French would call this nontraditional take a flaugnarde, but I prefer the ring of clafoutis, so désolée! This custardy goddess of funk is like a cheesed-up love child between a German apple pancake and the classic French recipe. THE CHEESUS Use a real Camembert from Normandy, which has an unmatched savory funk, rather than tasting like mild butter. For extra flavor, leave the rind on.

Updated at: Wed, 16 Aug 2023 20:32:39 GMT

Nutrition balance score

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Ingredients

4 servings

FOR THE BATTER:

240mlwhole milk

3eggs

3 Tunsalted butter

melted

1 tspvanilla extract

80gall-purpose flour

or pastry

135gsugar

salt

FOR THE FILLING:

1 tunsalted butter

3tart apples

small, such as Granny Smith, peeled, cored and sliced

2 Tbourbon

or other delicious whiskey

½ tspcinnamon

⅛ tspnutmeg

⅛ tspground cloves

170gCamembert

cut evenly into 1/4-inch-thick, 6 mm sli, for finishing

powdered sugar

Instructions

Step 1

THE INGREDIENTS Serves 4

Step 2

THE RITUAL Put a 10-inch (25-cm) pie plate or oven-safe skillet in the oven and preheat to 375°F (190°C).

Step 3

Make the batter: In a blender, combine the milk, eggs, butter, vanilla, flour, sugar, and salt until smooth. Set aside.

Step 4

Make the filling: Melt the butter in a separate skillet over medium heat.

Step 5

Add the apples, whiskey, and spices. Stir and cook until the apples are soft and the whiskey is absorbed, about 5 minutes.

Step 6

Remove the pie plate from the oven and immediately pour in half the batter from the blender.

Step 7

Evenly spoon the apple slices over the batter. Then pour the remaining batter over the apples.

Step 8

Arrange slices of Camembert on top of the batter, pushing the slices down a bit so they’re partially submerged.

Step 9

Bake until the clafoutis is golden and set in the center, about 40 minutes.

Step 10

Remove from the oven and cool for at least 15 minutes. Finish with powdered sugar and serve.

Step 11

THE RITES For a more tender bake, let the batter rest at least 30 minutes or overnight before baking.

Step 12

This is best served the day it’s made, but it keeps up to 3 days when stored in an airtight container in the fridge.

Step 13

THE SERVICE Pair with a chilled Riesling or sparkling wine.

Step 14

THE VARIATIONS Swap out the Camembert and apples for the following. Keep these fruits fresh; they’re delicate and don’t require sauteeing before they bake.

Step 15

• Pitted cherries + Brie • Sliced peaches + blue • Raspberries + chèvre