Clafoutis "Marie-Antoinette": Stage 3

In a large nonstick skillet over high heat, pour in 30 g clarified butter, and when it's hot, add the apples and 2 tablespoons caster sugar.

Sauté until the apples are tender, without browning.

You can flambé them with 3 tablespoons Calvados (apple liqueur), but this is not necessary.

Set aside.