APPLE & MOSES SLEEPER CLAFOUTIS

Clafoutis is a traditional French dessert, typically made with black cherries. The batter is flan-like, fortified with flour and whisked until frothy for a texture that is at once fluffy and custardy.

This Clafoutis is made with apples sauteed in butter, honey, and thyme, accented by Moses Sleeper for a well-balanced sweet and savory treat.

Lovely for breakfast or dessert — make sure to call everyone into the kitchen when you pull it out of the oven so that they can witness the spectacular souffle effect!

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Prep Time: 10-15 minutes | Cook Time: 20 minutes active, 30-40 minutes baking | Servings: 6-8

Equipment

• Medium saucepan

• Medium mixing bowl

• Whisk (electric beaters or stand mixer are helpful, but not necessary!)

• 9-10” cast iron skillet (recommended) or round baking dish

Ingredients

For the Apple Filling:

• 4 apples, cored and sliced ¼-inch thick (peeling optional)

• 3 tablespoons butter (plus more for buttering baking dish later)

• 3-4 tablespoons honey, to taste

• 1 teaspoon fresh thyme, finely chopped

• 3 tablespoons water

For the Clafoutis:

• 4 eggs

• ½ teaspoon salt

• ½ cup cream

• ½ cup milk

• 1 cup flour, sifted

• ⅓ cup sugar

• ½-wheel Moses Sleeper, cut into strips (easier to slice when cold)

Instructions

1. Prepare the apple filling: in a medium saucepan, bring butter, honey, and water to a boil over medium heat. Add sliced apples and thyme and simmer until slightly softened, stirring often, about 15 minutes. Set aside to cool slightly.
   

2. Preheat oven to 375F and butter your 9-10” cast iron skillet or baking dish. In a medium bowl, whisk the eggs with the salt until frothy—about 3-4 minutes by hand. Add the milk and cream and mix well. Finally, add the flour and sugar, and once more whisk until the mixture is nice and frothy.
   

3. Drain off excess liquid from your apple mixture (it will affect the texture of the clafoutis), then spread the apples evenly across the bottom of your skillet/dish. Place the strips of Moses Sleeper evenly atop the apple filling, then gently pour the batter over everything. 
   

4. Carefully place the clafoutis on the middle rack of your oven, dead-center. Bake until puffy and golden from edge to center — 30 to 40 minutes. Resist the urge to rotate it during baking to maximize the souffle effect!
   
   Call everyone into the kitchen right away so they can witness this souffléed spectacle before it deflates!
   
   Cool slightly and serve warm or room-temperature.