Batter: 3 eggs
l cup milk or heavy cream
6 tbsps. butter, melted
l tsp. vanilla extract
2/3 cup flour.
l/2 cup sugar
l/2 sp. salt
For apples: 4 tbsps. butter
4 tart apples, peeled, cored and sliced
l/2 cup plus 2 tsp. sugar
2-3 tbsps. brandy
ground cinnamon
Heat oven 400. For batter: put eggs, milk, butter, vanilla, flour, sugar and salt in blender and blend until smooth. Set aside. Generously butter a l0″pie plate, then set in oven to heat.
For apples: melt butter in large skillt over med-high heat. Add apples, l/2 cup sugar and brandy and cook until apples are glazed and heated through, aobut 5 mins. Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices, then pour remaining batter over apples. Sprinkle remaining 2 tsps. sugar and a little cinnamon over batter and bake until clafouti is golden and set in the middle, 25-30 mins. Drizzle with warmed reserved pan juices. Savour Magazine