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1
Preheat oven to 400 degrees .
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2
In large bowl, sift together flour, 1/3 cup plus 2 teaspoons sugar and pinch of salt; set aside.
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3
In separate bowl, whisk together eggs, egg yolk, and milk until thoroughly combined.
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4
Add about 1/3 egg mixture to flour mixture and whisk until a paste forms.
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5
Add cinnamon and whisk well to eliminate lumps.
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6
Gradually whisk in remaining egg mixture; set batter aside (this can be made several hours ahead and refrigerated).
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7
Make the filling: With tip of knife, scrape vanilla seeds into 10-inch cast iron or stainless steel skillet with oven proof handle.
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8
Add vanilla bean and butter and heat over medium-high heat until butter has browned.
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9
Add apples and cook, stirring occasionally, until lightly golden and just beginning to release their juices, 2-3 minutes.
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10
Remove vanilla bean; sprinkle apples with 1 Tablespoon sugar.
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11
Cook, stirring occasionally, until syrup forms and apples are softened about 3/4 through, 2 minutes.
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12
Add grappa and stir for a moment to combine.
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13
Spread apples in even layer in skillet; remove from heat.
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14
Working quickly, pour batter through strainer over apples.
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15
Place skillet in oven and bake until edges of clafouti are puffed and browned and center is set, about 15 minutes.
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16
Remove skillet from oven.
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17
Dust with confectioner's sugar.
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18
Serve immediately from pan, topped with a dollop of creme fraiche.
