Ingredients 4 medium tart apples, thinly sliced2 tablespoons lemon juice4 large eggs1-1/4 cups 2% milk1/2 cup maple syrup1 teaspoon vanilla extract1/2 cup all-purpose flour1/2 teaspoon ground cinnamonDash saltAdditional maple syrup, optional View Recipe Directions Preheat oven to 375°. Toss apples with lemon juice; place in a greased a 2-qt. baking dish. In a large bowl, whisk eggs, milk, syrup and vanilla until combined. In another bowl, combine flour, cinnamon and salt; add to egg mixture. Pour batter over apples. Bake until puffed and lightly browned, 40-50 minutes. Serve warm or cool on a wire rack. If desired, serve with additional maple syrup.
Test Kitchen tips When it's pulled right out of the oven, this is a showstopping masterpiece, all puffed up and golden brown. However, when it sits, it will deflate a little bit. So if you're looking to impress folks, serve it hot out of the oven. When perfectly ripe pears can be found, swap those in for the apples. Their delicate flavor will really shine through in this elegant dessert. Nutrition Facts 1 piece: 177 calories, 3g fat (1g saturated fat), 96mg cholesterol, 75mg sodium, 32g carbohydrate (22g sugars, 2g fiber), 5g protein. Diabetic exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat. Originally published as Maple-Apple Clafouti in Taste of Home February/March 2019 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
I'd heard of the French classic cherry clafoutis but I'd never made it. Cherry Clafoutis. We are lucky enough to have two gorgeous cherry trees and normally I make a cherry crumble as the cherries make a delicious sauce
Ingredienti. Ciliege senza nocciolo 300g zucchero di canna 30g latte intero 300ml uova 3 zucchero 100g burro 60g farina auto lievitante 50g In un pentolino portare ad ebollizione il latte, nel frattempo far sciogliere il burro
I love French toast. I may or may not have had dreams about Sabrina's French Toast (in the Italian Market in Philly) but I always have a bit of eater's remorse when I realize how many calories I managed to consume before 10 am
The cherry clafoutis, whispered with a distinctly French accent …. When even green tea makes my heart beat like in horse race, when I climb the stairs to my bedroom four times in a row because I forget what I needed there, when I throw again a cake I baked because it’s beyond any accetable standard… I understand that I need to slow down a moment, breathe, do something different and start again just when I have a clearer mind
Flaugnarde is a variation of Clafoutis which is basically the same dish but only using cherries. Traditional Limousin clafoutis uses unpitted cherries which adds a different flavour to the … Continue reading »
The cake reminds me of a French Clafoutis and Polish Plum Cake. Bublanina is a traditional Czechoslovakian cake, “Bublanina” comes from the Czech word for bubble, probably because the batter bubbles up around the fruit
Coconut gooseberry clafoutis @ The Kitchn. The gooseberry season has begun and here's one of my favourite cakes for using up those gooseberries (you'll find more delicious ways of using gooseberries at the end of this post)