1 cup all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
4 eggs
1 cup half and half*
1 teaspoon vanilla extract
2-3 apples cut into thinly sliced wedges**
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Powdered sugar for garnish
3 tablespoons melted butter

Pre-heat oven to 400°F. Combine flour, sugar, and salt. Whisk in eggs, cream and vanilla. Add 3 tablespoons melted butter and stir until smooth.

Heat a 9 or 10 inch oven-proof skillet over medium-low heat.*** Spray skillet with cooking spray or coat with a small amount of butter. Add batter to skillet and cook a few minutes—just until it begins to set.

Combine brown sugar and cinnamon. Add apple slices and toss to coat. Place the apple slices in a decorative pattern on batter in the skillet. Put skillet in oven, lower heat to 375°F and bake for 20 minutes, until center is firm, top will be slightly brown, and it has risen in the pan. Slice and serve immediately.

*For a lower fat version you can also use 1/3 cup low fat cottage cheese and 1/3 cup plain yogurt, puree in food processor until smooth, and then add 1/3 cup milk (Julee Rosso’s Low Fat blend in Great Good Food). The texture will be bit different. Or use 1/2 cup milk and 1/2 cup half-and-half.

**We’ve also made this with pears and substitute 1/4 teaspoon nutmeg for the cinnamon. In the summer lemon zest and blueberries (1 cup) is a favorite at The Comstock House. As is our “sunflower clafouti”— place peach wedges around the outside edge of the pan with blueberries in the center for the eye of the flower!

***A cast iron skillet works best—be careful not to have heat too high or bottom will burn.