Peel and slice 5 apples. Heat 2 tbsp butter in a 10” sauté pan over medium heat.

Sauté 4 of the apples in butter. Add 1 tsp ground cinnamon and 1 tsp vanilla extract.

Stir constantly for 3-4 minutes until semi-soft. Remove apples from pan and allow juices to drain.

Combine flour, white sugar, maple syrup, 1 tsp cinnamon, 1 tsp vanilla extract, eggs, egg yolks, whole milk, and heavy cream in a blender. Blend for 1-2 minutes until smooth.

Strain mixture through a fine-mesh sieve and let rest. Heat sauté pan over medium heat and add the rest of your butter (2 tbsp).

Preheat oven to 375°F. Cook butter until it begins to brown and remove from heat.

Pour enough of the batter to coat the bottom of the pan and spread cooked apples on top. Then, pour the rest of the batter on top.

Decorate the top of the clafoutis with thin apple slices and sprinkle with extra sugar. Bake for 35-40 minutes until slightly jiggly in the middle.

Let cool and remove from pan. Slice and dust with powdered sugar. Serve with a dollop of maple whipped cream.