RASPBERRY CLAFOUTIS
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
- To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
- Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
- Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.
RASPBERRY CLAFOUTI
Clafouti is a baked custardlike cake that originated in the countryside of central France. "It is a rustic dish that is simple to make and tastes so good -- like a thick, moist, fruit-filled crepe," says chef Eric Ripert. This recipe is from Ripert's website. Photo by Gino Reyes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
- Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
- Add the all-purpose flour and whisk very well.
- Divide the raspberries into the baking dishes and pour the batter over the berries.
- Bake for 20 to 30 minutes until golden brown and the middle is set.
- Serve with a scoop of ice cream.
PEACH-RASPBERRY CLAFOUTI
Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike when baked, so every bite is rich and creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
- Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
- Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
- Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.
RASPBERRY CLAFOUTIS
If you have some fresh red raspberries, this quick and easy French dessert can be made with ingredients you likely have on hand in your kitchen.
Provided by Janene Yothers Groff
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
- Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
- Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 28.6 g, Cholesterol 109.5 mg, Fat 8.9 g, Fiber 3.1 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 17.8 g
RASPBERRY CLAFOUTI FROM ERIC RIPERT
Steps:
- 1. Heat toaster oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar. 2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine. 3. Add the all purpose flour and whisk very well. 4. Divide the raspberries into the ramekins and pour the batter over the raspberries. 5. Bake for 8 - 10 minutes until golden brown and the middle is set. 6. Serve with a scoop of ice cream. (optional)
RASPBERRY CLAFOUTI
A dessert or brunch item based on fruit and batter baked together. Found a recipe in the new pink Better Homes and Gardens, but I altered it to fit my own needs.
Provided by AdiaFaith
Categories Tarts
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat Oven to 350°.
- Combine egg whites, egg, sugar, honey, juice, vanilla, and a dash of salt. Beat with wire whisk or mixer on low speed until the mixture is light and frothy.
- Stir in yogurt until smooth. Add flour; beat until smooth.
- Grease bottom of a one quart casserole dish. Spread berries on the bottom, sprinkle with sugar if you like. Pour batter over top of the berries. It won't cover the whole thing, but you'll get most of it.
- Pop in the oven for 25-30 minutes. Remove and slice the way you would a pie into six pieces.
- Serve with powdered sugar sprinkled on top.
Nutrition Facts : Calories 142.2, Fat 2.2, SaturatedFat 0.9, Cholesterol 31.3, Sodium 44.1, Carbohydrate 25.2, Fiber 4.4, Sugar 12.2, Protein 5.1
CHOCOLATE RASPBERRY CLAFOUTI
Make and share this Chocolate Raspberry Clafouti recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
- Toss berries with granulated sugar and let stand 15 minutes.
- Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
- Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
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