FOR THE BATTER:
1 cup milk or heavy cream
8 tbsp. unsalted butter, melted
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
1⁄2 cup sugar
1⁄2 tsp. salt
FOR THE APPLES:
4 tbsp. unsalted butter
4 tart apples, peeled, cored, and sliced
1⁄2 cup plus 2 tsp. sugar
2–3 tbsp. brandy
1. For the batter: Preheat oven to 400°. Put milk, eggs, 6 tbsp. of the butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside. Grease a 10″ pie plate with remaining butter, then set in oven to heat.
2. For the apples: Melt butter in a large skillet over medium-high heat. Add apples, 1/2 cup of the sugar, and brandy and cook until apples are glazed and warm, about 5 minutes.
3. Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar and a little cinnamon over batter and bake until clafouti is golden and set in the center, 25–30 minutes. Drizzle with warmed reserved apple juices.