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The New York Times Wine Club
Apple Clafoutis
The New York Times Wine Club Apple Clafoutis

Apple Clafoutis

Clafoutis is a French dish that is a cross between flan and a pancake. It is hearty enough for breakfast and versatile as a dessert that never fails to impress.
Serve with:
4 large, slightly tart apples, like Pink Lady or Braeburn (2 to 2¼ pounds)
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons light brown sugar, preferably organic
½ teaspoon cinnamon
3 eggs
½ vanilla bean, split, or ½ teaspoon vanilla extract
⅓ cup sugar, preferably organic fair-trade sugar
Pinch of salt
⅔ cup sifted unbleached all-purpose flour
½ cup plain yogurt
¾ cup low-fat milk
1. Preheat the oven to 375 degrees. Butter a 10- or 10 ½-inch ceramic tart pan, baking dish or clafoutis dish.

2. Peel, core and slice the apples into 16ths. Toss with the lemon juice in a large bowl.

3. Heat the butter in a large, heavy skillet over medium-high heat. Add the apples to the skillet. Cook, stirring, until they begin to look translucent, about 4 minutes. Add the brown sugar and cinnamon. Stir together until the apples have softened slightly and begun to caramelize, six to 8 minutes. Remove from the heat, and transfer to the baking dish.

4. In a large bowl, whisk the eggs with the seeds from the vanilla bean or the vanilla extract. Add the sugar and salt, and whisk together. Slowly beat in the flour, then add the yogurt and milk. Whisk until thoroughly blended. Pour over the apples in the baking dish.

5. Place in the oven, and bake 35 to 40 minutes until the top is browned and the clafoutis is firm and puffed. Check by pressing lightly on the middle. Remove from the oven and cool on a rack, or serve warm.

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