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.