FOR THE BATTER:
1 cup light cream
8 tbsp unsalted butter, melted
1 tsp. Neilson-Massey Vanilla bean paste
2⁄3 cup all-purpose flour
1⁄2 cup sugar
1⁄2 tsp. kosher salt
FOR THE APPLES:
4 tbsp. unsalted butter
4 Granny Smith apples, peeled, cored, and sliced
1⁄2 cup plus 2 tsp. sugar
3 tbsp Calvados
To prepare 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.
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 semi-soft, about 5 minutes.
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 together and sprinkle over batter. Bake until Clafouti is golden and set in the center, 25–30 minutes.
Drizzle with warmed reserved apple juices.
Best served at room temperature with whipped cream, powdered sugar or ice cream.