Frenchclafouti Recipes

CLAFOUTIS

Steps:

• Preheat oven to 350 F / 175 C.
• Remove the cherry stems.
• Grease a round 10-inch (25 cm) pan with butter and arrange the cherries.
• In a bowl, blanch the sugar and eggs. Then add the flour and salt. Stir in melted butter. Then pour the milk and stir to obtain a light and smooth dough. Pour the mixture over the cherries.
• Bake the clafoutis for 40 minutes.
• Sprinkle with sugar as you take the clafoutis out of the oven.
• Serve warm or cold.

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)

Steps:

• Combine milk and vanilla bean in a pot and steep for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
• Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
• Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
• Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

FRENCH CLAFOUTI

Steps:

• note: I'm not sure if a twenty ounce can is the right size, I usually use the "larger" size can of fruit but I can't remember how big it is.
• Grease and flour circular deep dish glass pie plate (large).
• Beat together eggs, sugar and flour.
• Add the vanilla and milk gradually
• Arrange the fruit in the bottom of the pan.
• Pour the batter mixture over the fruit.
• *optional, strew dots of unsalted butter over the clafouti halfway though baking.
• Bake at 400 degrees F, for 30 to 40 minutes.

MISSION FIG CLAFOUTI

Steps:

• Preheat the oven to 400 degrees F.
• Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended.
• Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
• Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven.
• Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
• Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
• Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
• Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
• Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

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.)

APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)

Steps:

• Sift flour, sugar and baking powder into a bowl.
• Make a well in the center of mixture and add the eggs, milk and vanilla extract.
• Mix in well to form a smooth batter.
• Add 4 TBS of the melted butter.
• Let batter stand for 30 minutes while preparing the fruit.
• Pre-heat the oven to 450°F.
• Butter an 8 inch round cake tin.
• Stir the fruit into the batter and pour into the tin.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack.
• Serve warm, or cold.

APPLE CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix eggs and brown sugar in a bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla extract and set aside to rest.
• Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.
• Stir egg mixture and pour over the apples in the skillet.
• Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

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.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
• Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
• Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.

FRUIT & ALMOND CLAFOUTIS

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.

CHERRY CLAFOUTIS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
• In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
• Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
• Spread the cherries evenly in the pan. Pour the batter over the cherries.
• Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
• Dust the powdered sugar on top.
• Enjoy!

CLAFOUTIS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
• Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
• Cool 30 to 45 minutes before serving.

CHEAT'S CLAFOUTIS

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.