Monday, February 11, 2013

Sweet Clafouti with Roasted Apples

sweet clafouti with roasted apples, greek yogurt, and pecans

I adapted this from The Parsley Thief's Savory Roasted Tomato and Manchego Clafoutis basically by making it ungluten-free and unsavory—sweet, I mean—again. I also do her savory version with roasted tomatoes, just a little simpler.

You have roasted apples on hand if you've roasted apples to eat as a post-workout snack with greek yogurt. But you can also make this with fresh apples, that's also good. I get this started first thing in the morning, put it in the oven, and then I do the dishes or fold the laundry. It keeps me busy while my breakfast is in the oven, and the laundry gets folded before breakfast.

2 tablespoons butter
two roasted or fresh apple halves, otherwise known as an apple
3 eggs
2 tablespoons flour
1/4 cup milk

Heat over to 400 degrees.

Melt the butter in an ovenproof skillet over low heat. Chop up the apple and toss it in the butter.

Beat together the eggs, flour, and milk, and you know what's great for this? My rocket blender that I use for smoothies, blend for thirty seconds. Pour the eggs over the apples in the pan.

Bake for 25 minutes. Run a heatproof rubber spatula around the edges and under the clafouti to release it from the pan, and cut it into wedges.

To serve
greek yogurt
sliced almonds or toasted pecans

Or well, you can just eat it as is. I like to eat half of the sweet clafouti layered with greek yogurt and topped with nuts though, and save half to reheat in the toaster oven.