Apple Clafouti by Picklehead

FOR THE BATTER:

3 eggs

1 cup milk or heavy cream

8 tbsp. unsalted butter, melted

1 tsp. vanilla extract

2⁄3 cup all-purpose flour

1⁄2 cup sugar

1⁄2 tsp. salt

FOR THE APPLES:

4 tbsp. unsalted butter

4 tart apples, peeled, cored, and sliced

1⁄2 cup plus 2 tsp. sugar

2–3 tbsp. brandy

Ground cinnamon

1. For the batter: Preheat oven to 400°. Put milk, eggs, 6 tbsp. of the butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside. Grease a 10" pie plate with remaining butter, then set in oven to heat.

2. For the apples: Melt butter in a large skillet over medium-high heat. Add apples, 1/2 cup of the sugar, and brandy and cook until apples are glazed and warm, about 5 minutes.

3. 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 sugar and a little cinnamon over batter and bake until clafouti is golden and set in the center, 25–30 minutes. Drizzle with warmed reserved apple juices.