The texture of the clafoutis is more like a cake than a pudding.
- 1 tbsp. butter
- 6 granny smith or other tart cooking apples, quartered, cored, peeled, and sliced into 1/4'' slices
- 1 cup milk
- 1 tbsp. baking powder
- 4 eggs
- 2 1⁄3 cups flour
- 1 1⁄2 cups sugar
- 1⁄2 cup heavy cream
Preheat oven to 350º. Grease a large ceramic or glass baking dish with butter and put apples into dish in an even layer.
Put milk into a large mixing bowl, add baking powder, and stir until completely dissolved. Add eggs, flour, sugar, and heavy cream and whisk until batter is smooth.
Pour batter evenly over apples, smoothing with a rubber spatula. Gently shake dish to settle batter, exposing some apples. Transfer to oven and bake until a toothpick inserted into batter comes out clean and a golden brown crust has formed, about 50 minutes. Set aside to let cool for at least 10 minutes before serving. Serve warm or at room temperature.