APPLE CLAFOUTIS
Fransk äppelpannkaka i ugn
Serves 6
INGREDIENTS:
Please see conversion chart below! :o)
3 eggs
1 dl (1/2 cup) all-purpose white flour
3 dl (1 1/2 cups) milk
1/2 dl (1/4 cup) sugar
pinch salt
Filling:
500 g (1 lb 2 oz) apples
25 g (scant 1 oz) butter or margarine
1 tbs sugar
1/2 dl (1/4 cup) brandy or Calvados
2 tsp cinnamon
1 tbs sugar
METHOD
Heat the oven to 175C/350F.
Start with the filling: Peel, core, and cut the apples in rather thin
slices. Brown them lightly in the fat, sift with 1 tbs sugar
and pour over the alcohol. Let draw for a while.
Lightly beat the eggs, add flour and a little of the milk, and beat to
a smooth mixture. Add remaining ingredients.
Pour half of the batter in a buttered, oven-proof dish,
approx 28 cm / good 11". Distribute the apples evenly on top of the
batter, drip over the brandy or Calvados, and sift with cinnamon
and sugar. Gently pour the rest of the batter on top and
press down the apples if they float up. Bake for 50 - 60 minutes.
Enjoy!
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
July 22, 2000
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