Total TimePrep: 20 min. Bake: 40 min.
I used almond flour and skim milk because I'm trying to use low-carb ingredients, so it probably did not come out exactly as pictured or described, but it's delicious. I really like that it's not overly sweet. It can't be a dessert or it would be great for breakfast. I put some whipped cream on it when I ate it and I think it would be great with some low-carb vanilla ice cream on top too.
I sure don't know what some of these "nay-sayers" did with this recipe, but I followed it to a T and it turned out delicious! I have a definite sweet tooth, so next time I'll add more sweetener. I can even justify having it for breakfast.
One star only because it tasted ok and my family ate it! This recipe did not turn out AT ALL! I am a very experienced cook and have an excellent success rate even with complicated recipes. The egg batter never firmed up in any way, even after extending the baking time quite a bit. After baking for well over an hour the batter was similar to liquidy cottage cheese. The uncooked apples seemed to add considerable moisture to the batter and the lemon juice caused the milk-based batter to curdle. When I was confident that the egg mixture was cooked enough to be safe for eating I took it out of the oven to serve. It looked horrible, very lumpy and curdled, and the apples were blackened in spots due to baking longer BUT it did smell good so my family (very hungry by that time!) tried it and actually ate their serving. The recipe states that it was Test Kitchen Approved but I'm wondering if it really was! The recipe states to cook it in a 2 quart baking dish but the photo clearly shows a large, decorative pie pan, possible a ceramic tart pan. I'm wondering if I had cooked it in a similar pan, rather that the 2 quart baking dish recommended if the recipe would have turned out different. I will not be trying this recipe again because of the time and ingredients wasted. If someone else if trying this recipe I recommend the following: *Sautee the sliced apples before adding them to the baking dish to remove some moisture. *Skip or greatly reduce the lemon juice. As far as I can tell it only added an addition sour taste to the already tart apples and curdled the egg/milk batter. *Try using a pan/dish similar to the one in the photograph rather than the size recommended in the recipe.
I guess we were expecting something totally different. I thought it would be more like a puffed pancake. Although we didn't like it, I'm thrilled that others are enjoying it. Since it wasn't a total waste, I did pick out the apples and eat them.
This dish is absolutely delicious! We didn't even use extra maple syrup when eating. It's perfect as is. I made a half recipe, just to try it. My husband said, "Next time, please make a whole recipe." This will be a "go-to" often in our house. I googled "Clafouti" for pronunciation so I can say it properly when friends ask for the recipe which guaranteed they will do.