Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.6% of RDA
• Calories: 11.7% of RDA
• Carbs: 9.0% of RDA
• Fat (total lipid): 10.8% of RDA
• Fiber: 7.8% of RDA
• Fructose: 8.7% of RDA
• Protein: 6.8% of RDA
• Sodium: 6.0% of RDA
• Sugar: 37.3% of RDA
• Vitamin A (IU): 11.3% of RDA
• Vitamin B6: 15.2% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 3.0% of RDA
• Magnesium: 5.0% of RDA
• Manganese: 1.5% of RDA
• Niacin: 9.9% of RDA
• Potassium: 4.8% of RDA
• Zinc: 3.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Fat (total lipid)
granny smith apple|butter|cognac|cinnamon (ground)|granulated sugar|whole milk|egg (large)|vanilla extract|salt|white flour|powdered sugar
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PREHEAT THE OVEN
Preheat your oven to 350 degrees.
PREPARING THE APPLES
Peel and core apples, cut them into length-wise slices 1/4 inch thick. You should have about 3-4 cups (I like more rather than less apples. I place the sliced apples in my flan dish up to edge, 6-7 smallish apples to determine how many apples I need; they cook down.)
Saute to brown very lightly in 3 tbsp hot butter, then let stand in the skillet for 30 minutes with the 1/4 cup of cognac, 1/8 tsp cinnamon, and 1/3 cup of sugar.
Substitute this liquid for part of the milk called for in the batter. Note: I use the full 1-1/4 cup of milk.
In a blender blend for one minute the milk, eggs, vanilla, salt and flour – layered in this order.
Pour a 1/4 inch layer of the batter in a lightly buttered fireproof baking/flan dish.
Place on top of burner med heat until a film of batter sets in the pan.
Remove from the heat and spread the fruits over the batter.
Pour on the rest of the batter.
Bake at 350 degrees for about for about 45 minutes to an hour
The clafouti is done when puffed and brown and a knife plunged in the center comes out clean.
Sprinkle with powdered sugar, serve warm.
NOTES, TIPS, TRICKS, HINTS, ETC:
When serving, crème fraiche a nice add-on.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 7.61 g
Carbohydrates 24.9 g
Iron 0.56 mg
Fiber 2.18 g
Calcium 25.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.