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Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour.
Preheat the oven to 200C/180C Fan/Gas 6.
Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter.
Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes.
Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate.
In a small bowl, loosen the apricot jam with 1 tbsp water.
Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche.