Instructions

Preheat the oven to 400 degrees. If you plan on indidual servings from mini pans, heat the pans in the oven until quite hot, about 5 minutes. Then divide the cooked fruit into the pans and put back in the oven to cook.
Batter: Sift the flour, sugar, cinnamon, and salt into a bowl. In a seperate bowl, whisk the eggs, egg yolk, and WHOLE milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended and cover with plastic wrap. Refrigerate while preparing the apples.
Apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10 inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often until slightly softened; about 3 minutes. Remove the vanilla bean and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the brandy off the fire while pouring, place back on the fire, wait for the flame to die down, and swirl the pan briefly.
Working quickly, pour batter evenly over the fruit.
Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 to 20 minutes.
Pour some confectioners' sugar in a sieve and dust the top.
Serve warm.

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