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Seriously Simple: Surprise your mom with apple clafoutis for brunch

By Diane Rossen Worthington, Tribune Content Agency on

Each Mother's Day I try to look for a dish that will make Mom feel special. I've made more egg dishes than I can count, along with coffee cakes, scones and muffins that have delighted Mom each year. This year I thought I would shake it up with a traditional peasant dessert from the Limousin region of France. I've served it usually as a festive and light dessert for many occasions. As I recently tucked into it at a dinner party, I thought this would make a splendid brunch dish for Mother's Day.

Instead of the classic dish with cherries this variation is made with apples that are first baked and then the custardy pancake-like batter is poured on top and cooked with the fruit. As the clafoutis bakes, the batter bubbles up and cooks around the fruit. It's cooked first on top of the stove to set the bottom layer, then it is baked in the oven.

Feel free to personalize this dish with the addition of blueberries or blackberries. I like to think of this dish as a cross between a pancake and flan. For a pretty presentation, use a quiche dish or porcelain pan. For a rustic presentation, serve it right from an iron skillet. If you don't have either one, a Pyrex pie plate will work.

I think Mom will be thrilled with this slightly unusual comforting dish, with its custard yet crepe-like consistency. I like to serve it right from the oven when it is puffed up and golden brown. Try serving this with crisp bacon strips or cooked breakfast sausage for a complete meal. For a festive touch, serve prosecco with a touch of elderflower liqueur (St. Germain) along with brunch. Happy Mother's Day!

Apple Clafoutis

Serves 6 to 8

 

1 teaspoon plus 2 tablespoons unsalted butter, softened

2 large Gala or Pink Lady apples, peeled, cored and cut into 1-inch pieces

1 cup sugar

1 cup all-purpose flour

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