Clafoutis aux pommes a la normande

Clafoutis aux pommes a la normande

Normandy, where you don't find cows grazing, you are likely to see apples growing in Normandy. Apples are used in all sorts of dishes including pairing them with lamb, rabbit or seafood, and of course they are featured in many desserts. A significant amount of the apples are used to make cider.

So if you have next to no time but would all the same like to make a little dessert, a clafoutis is always a good bet. This clafoutis includes apples, milk, butter, and apple brandy and is a classic of Normandy France.


For the apples:

  • 3 apples, peeled and cut in eighths

  • 2 tablespoons butter

  • 2 tablespoons sugar

  • 2 tablespoons Calvados or other brandy or rum

  • 1/4 teaspoon cinnamon

For the batter:

  • 3 eggs

  • 1/2 cup sugar

  • 2/3 cup flour

  • 1/4 cup melted butter

  • 1 cup milk

  • 1/4 teaspoon salt


  • Preheat the oven to 400 degrees F.

  • Melt 2 tablespoons of butter in a medium skillet on medium heat. Add the apples, 2 tablespoons of sugar, Calvados and cinnamon and cook for 5 minutes, stirring to coat the apples.

  • Meanwhile, whisk the eggs with 1/2 cup sugar until blended. Sift the flour on top of this and then whisk until blended. Whisk in the melted butter and finally the milk and salt to make a smooth batter.

  • Place the apples in a greased 1-1/2 quart baking dish. Pour the batter on top. Bake for 25 minutes at 400 degrees F. Serve warm.

Serves 6


Tested by Kumquot Mae Café Moora by Shireen Manning


Clafoutis aux pommes a la normande

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