BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
- Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
BLACK OLIVE CLAFOUTI
This recipe is from the July 2002 Gourmet Magazine. Serve this as an appetizer or in place of an after dinner cheese course. Note the olives can be prepared 3 days in advance, kept chilled in their poaching syrup. Serve with a mache salad and a lemon honey dressing such as #rz. 116036.
Provided by Chef Regina V. Smith
Time P1DT12h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Olives:.
- Cook olives in a 2 quart saucepan of boiling water 5 minutes and drain in a colander.
- Bring 1/2 cup sugar and 2 cups water to a boil in a 1 quart saucepan, stirring until the sugar is dissolved. Add olives and poach, covered, over very low heat (syrup should not bubble; use a flame tamer on burner if necessary) 6 hours. Cool uncovered, then chill olives in syrup covered, at least 1 day or up to 3 days in advance.
- Make Clafoutis:.
- Preheat oven to 350°F.
- Finely grind almonds with 2 tbsp of sugar in a food processor, then whisk together with whole eggs and butter in a bowl until blended.
- Whisk yolks with remaining 6 tablespoons sugar in another bowl until blended, then add flour and salt, whisking until smooth. Whisk in milk, then whisk into almond mixture until combined well.
- Drain olives in a seive, discarding syrup, and stir into batter. Pour into a buttered 6 cup shallow glass or ceramic baking dish, making sure olives are evenly distributed, and bake in the middle of oven until firm in centre and puffed around edges, about 20 minutes. Serve clafoutis warm.
Nutrition Facts : Calories 499.4, Fat 32.6, SaturatedFat 13.2, Cholesterol 290.3, Sodium 260.1, Carbohydrate 44.1, Fiber 2.4, Sugar 36.6, Protein 11
BLACK OLIVE CLAFOUTIS
Chef Lionel Lévy uses black olives in this unusual clafoutis but still serves it as a dessert, along with a mâche salad drizzled with lemon-honey vinaigrette. We like that combination in place of an after-dinner cheese course, but we also think it makes an excellent (and surprising) first course.
Provided by Lionel Lévy
Time P1DT6h
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cook olives in a 2-quart saucepan of boiling water 5 minutes and drain in a colander.
- Bring sugar and 2 cups water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Add olives and poach, covered, over very low heat (syrup should not bubble; use a flame tamer on burner if necessary) 6 hours. Cool, uncovered, then chill olives in syrup, covered, at least 1 day.
- Preheat oven to 350°F.
- Finely grind almonds with 2 tablespoons sugar in a food processor, then whisk together with whole eggs and butter in a bowl until blended.
- Whisk yolks with remaining 6 tablespoons sugar in another bowl until blended, then add flour and salt, whisking until smooth. Whisk in milk, then whisk into almond mixture until combined well.
- Drain olives in a sieve, discarding syrup, and stir into batter. Pour into a buttered 6-cup shallow glass or ceramic baking dish, making sure olives are evenly distributed, and bake in middle of oven until firm in center and puffed around edges, about 20 minutes. Serve clafoutis warm.
SAVORY CLAFOUTIS
Cheeses and herbs with tomato and black olives make this a special clafoutis for a luncheon, light supper, or appetizer.
Provided by KathyP53
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins.
- Whisk eggs and salt together until pale and thick.
- Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk.
- Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top.
- Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 164.6, Fat 12.5, SaturatedFat 4.9, Cholesterol 113.4, Sodium 152.4, Carbohydrate 4.6, Fiber 1.1, Sugar 1.6, Protein 9.1
FRUIT & ALMOND CLAFOUTIS
This gorgeous French pudding is full of melt-in-the-mouth goodness
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
- Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.
Nutrition Facts : Calories 393 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.55 milligram of sodium
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AMAZING CLAFOUTIS RECIPE (EASY) - PRETTY.
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- Preheat the oven to 350°F/180°C. Butter a 9-inch cast iron skillet or pie pan. In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and lump free. Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into prepared pan. Scatter fruit onto the batter.
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