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.
CHEAT'S CLAFOUTIS
Try this easy, low fat, no-fuss cherry and lemon version of the classic French clafoutis
Provided by Good Food team
Categories Dessert, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Lightly oil a shallow 1.3 litre baking dish. Gently heat the cherries and jam in a large saucepan, stirring all the time until the jam melts over the cherries. Tip them into the dish and sprinkle with the lemon zest and juice.
- Whizz the flour, eggs, milk, cinnamon and sugar in a food processor for 30 seconds until smooth. Pour over the cherries, then put the dish on a baking tray and bake for 25-30 minutes or until the custard is set and the jam is beginning to bubble through. Dust with icing sugar and serve hot.
Nutrition Facts : Calories 532 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.66 milligram of sodium
JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
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AMAZING CLAFOUTIS RECIPE (EASY) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.8/5 (12)Estimated Reading Time 5 minsServings 6-8Total Time 50 mins
- 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.
- Bake for 35-40 minutes until the clafoutis is just set (it's ok if it's still wobbly in the center) and golden at the edges. Let cool slightly until lukewarm. Dust with powdered sugar, if you like. Cut into wedges and serve.
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- Almond-Pear Clafoutis. For clafoutis cravings in the fall months, this pear clafoutis should be your go-to autumn dessert. Start by cooking fresh pears in hot butter until nicely tender.
- Raspberry-Peach Clafoutis. How do you make a peach clafoutis recipe feel even more summery? By adding fresh in-season berries, naturally. Raspberries star here, though any berry would pair wonderfully with peaches.
- Favorite Fruit Clafoutis. This customizable clafoutis stars your favorite berry choice (or choices, you could use all three) with your favorite fruit liqueur.
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