Serviceberry Clafoutis Flognard 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.

SASKATOON BERRY (SERVICEBERRY) PIE

Steps:

• Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
• Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
• Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
• Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 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.

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.)

SERVICEBERRY CLAFOUTIS / FLOGNARD

Steps:

• 1. Heat oven to 350 degrees. Lightly butter a 12-inch pyrex pie plate or other baking tray.
• 2. Place the half and half cream (or coconut milk Kefir), 1/3 cup granulated sugar, eggs, vanilla, salt, baking powder, and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• 3. Note, 1/3 cup sugar will produce a mildly sweet batter, which I find allows the flavour of the vanilla and berries to shine. Julia Child's original recipe recommended 2/3 cup flour as a base recipe and 1 and 1/4 cup flour for blueberries. I went with 2/3 cup flour and made sure to use frozen berries. I freeze the serviceberries on a flat baking tray after picking them, then store in Ziploc bags.
• 4. You should use the best quality vanilla extract you can find. I make mine from Tito's Vodka and Madagascar or Tahitian Vanilla Beans. 1 ounce beans to 8 ounces alcohol, and let sit for minimum 6 months, ideally 8-12 months.
• 5. Pour a 1/4-inch layer of batter in the baking dish. Place in the heated oven for about 10 minutes until it has set.
• 6.Spread serviceberries over the batter. 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.
• 7. 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.).
• 8. I noticed the clafoutis made with Kefir was more dense. The one made with cream was more fluffy. You can also make it with 2% milk but I don't think that's how Julia Child did it --
• 9. Serve with some ice cream. I suggest coconut milk ice cream as I find that the flavours go very well together. :-).

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.

CHEF JOHN'S PEACH BLACKBERRY FLOGNARDE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
• Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
• Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.