Ontario Berry Clafouti Recipes

FLAUGNARDE OF MIXED BERRIES (CLAFOUTIS)

Steps:

• Preheat the oven to 350F°.
• Lightly spray a baking dish with baking spray and dust with a little flour. Toss in the berries.
• Whisk the eggs, agave, salt, and flour together in a large bowl until smooth. Add the milk and vanilla extract. Whisk until smooth then pour into the baking dish.
• Bake for 45 - 50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
• When you pull it put of the oven it will wiggle a bit which is completely normal. Cool on a wire rack. The flaugnarde will have puffed up a bit and will deflate while cooling.
• When cool, dust with powdered sugar and serve.

BERRY CLAFOUTI WITH CREME FRAICHE

Steps:

• Preheat oven to 375 degrees. Whisk together the eggs and sugar until frothy. Add vanilla specks, flour, and salt. Mix until incorporated. Fold in the milk and 1/2 the creme fraiche.
• Spray a 10-inch Teflon pan with vegetable spray. Pour 1/3 of the batter into the pan. Bake in the oven for 3 minutes, just until the batter sets. Remove pan from oven and spread the mixed berries on as the next layer. Pour remaining batter over the berries. Return the pan to the oven and continue baking for 12 to 16 minutes, or until the edges start to brown and the middle rises. Take out and let cool for 20 minutes.
• Mix the remaining 1/3 cup of creme fraiche with the confectioners' sugar. Cut the clafouti into 4 to 6 wedges, dust with the extra confectioners' sugar and serve with the remaining berries and sweetened creme fraiche.

BASIC CLAFOUTIS

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.

JULIA CHILD'S BERRY CLAFOUTIS

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.)

BERRY CLAFOUTIS

Steps:

• Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
• Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
• In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
• Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
• Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.