Apple Lemon Clafoutis

In a traditional clafoutis, black cherries of the LImousin region of France are put into a dish — pits and stems intact—then covered with a flan-like batter and baked. The pits themselves lend an almond-like flavor to the dish. Eduoard de Pomaine's delightful 1930 French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life includes the classic recipe.

In this apple lemon clafoutis—apples, spices and brown sugar are topped with custard, baked in a jelly roll pan, and then doused with fresh lemon juice.

Embracing the spirit of de Pomaine, we've been experimenting wildly - baking a banana clafoutis baked in a Spanish cazuela. For dramatic effect, you can bake the clafoutis without fruit, watch it dramatically expand like a soufflé and serve topped with fresh berries, lemon juice, and a few teaspoons of sugar.

Apple Lemon Clafoutis

Preheat oven to 450F

Slice four apples

Blend together:

  • six eggs
  • 1 Tablespoon vanilla
  • 1 teaspoon salt
  • 1.5 cups flour
  • 1.5 cups milk

Put jelly roll pan with 8 Tbs unsalted butter into preheating oven. Once butter is melted, layer apple slices on pan, sprinkle with roughly 1/4 cup brown sugar, 2 Tablespoons mixture of cinnamon, clove, ginger, nutmeg.

Pour batter on top of fruit. Bake in oven 20 minutes or until the sides pouf up.

Add juice of one lemon to the top of the finished clafoutis (and a sprinkling of sugar if you like). 


jane beck

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