How To make Breakfast Clafoutis
Fruit (prepared weight) 4 to -6 oz. blueberries, -raspberries, or cranberries -or 12 oz. (approx.) -cherries, peaches, or plums Zest from 1 small lemon, -grated 2 tb Sugar, plus additional to
-sweeten fruit 1/2 c Unbleached all-purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low-fat, if desired)
1 tb Unsalted butter
Confectioners' sugar Sour cream (optional)
Preheat the oven to 425. Wash and prepare the fruit. Cherries should be stemmed and, if desired, pitted. Plums or peaches should be pitted and cut into bite-sized pieces; commercial cranberries should be cut in half; small wild cranberries, blueberries, or raspberries need only be picked over to remove stem pieces and debris. Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a small dish. In a large bowl, sift together the flour and salt. In a small bowl, beat the eggs gently and whisk in the milk. Add the wet to the dry ingredients a little at a time, whisking smooth. Stir in the lemon sugar. Let the batter rest while the fruit is being cooked. In a 10-inch nonstick skillet, melt the butter over medium heat, coating the bottom and the sides halfway to the rim. When the butter is bubbling, add the fruit. Stir until each piece has softened and is coated with butter, about 2-3 minutes. Then sprinkle in sugar to sweeten. We use about 2 T of granulated sugar for all fruit except cranberries (which require about twice as much) and peaches (where we prefer brown sugar). When this sugar has dissolved and turned into a syrup
about 2 minutes:
stir up the batter and scrape it carefully into the pan over the fruit. Put the skillet into the oven to bake for about 20 minutes. At this point the clafoutis will be set, golden brown, and puffed up at the edges. Divide into warmed bowls, sift a little confectioners' sugar over each, and top if you like with a spoonful of sour cream. from Outlaw Cook, by John Thorne with Matt Lewis Thorne
How To make Breakfast Clafoutis's Videos
Fig and Almond Clafoutis Recipe - CookingWithAlia - Episode 276
Today we are making the perfect dessert to start Fall season: Fig and Almond Clafoutis. Delicious, warm, and earthy...
INGREDIENTS
10 fresh figs (or another soft fruit such as apricots, peaches, etc.)
4 large eggs
1/2 cup (100 grams) white granulated sugar
1 teaspoon vanilla extract
2 tablespoons (30 grams) of butter (melted)
1/3 cup and 2 tbsp (50 grams) all-purpose white flour
1/3 cup (50 grams) almond powder
A pinch of salt
2 cups (40 cl) milk
A piece of butter (for the baking pans)
Sliced raw almonds and sugar (to decorate)
WRITTEN RECIPE
Pear Clafoutis - Food Wishes
Learn how to make a Pear Clafoutis recipe! This rustic French recipe usually features cherries, but is great made with any kind of seasonal fruit, such as pears. This recipe is as simple, as it is adaptable, and if you’re watching your waistline, there’s no crust. You won’t miss it. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Pear Clafoutis recipe!
You can also find my content on Allrecipes:
Classic Cherry Clafoutis Recipe
This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan. Subscribe ►
Ingredients for this recipe:
• 3 cups pitted fresh dark cherries
• 1 cup + 3 tablespoons sugar
• 1 ¾ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract
• 4 eggs
• 1 egg yolk
• 2 teaspoons unsalted butter
• powdered sugar for garnish
Serves 8
Prep time: 10 minutes
Cook Time: 40 minutes
Procedures:
1. Preheat the oven to 375°.
2. Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
3. In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
4. Butter a 9”-10” glass tart dish.
5. Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
6. Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Chef Notes:
Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
You do not have to toss the cherries in sugar if they are sweet enough, however if they are on the tart side then it is recommended.
If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
You can bake this in a glass or ceramic coated tart dish, a cast iron skillet or a casserole style dish.
Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.
Best Blueberry Clafoutis Recipe
If you've never prepared and enjoyed blueberry clafoutis before, then you are in for such a treat. It can be served as a sweet treat for brunch, snack, or dessert.
#blueberry #bestrecipe #recipe
Read Full Recipe:
Cherry Clafoutis Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cherry Clafoutis. A Cherry Clafoutis is made by covering sweet cherries with a pancake-like batter and then baking it in a hot oven until the batter has set with nicely browned, and slightly puffed edges. The clafoutis should be served immediately, while it is still warm, with a dusting of confectioner's (powdered or icing) sugar.
We welcome comments on our Facebook page:
Blueberry Clafouti Recipe
Blueberry Clafouti is a French dessert topped with icing sugar and whipped cream. See which ingredients to use, steps to take, and get cracking!
Ingredients:
2 cups (500 mL) blueberries
3 eggs
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) melted butter, cooled
1/2 cup (125 mL) all-purpose flour
1/8 tsp (0.5 mL) salt
1 cup (250 mL) milk
1 tsp (5 mL) vanilla icing sugar
1 cup (250 mL) whipped cream
Variations:
Instead of blueberries, try other fruits such as raspberries, pitted cherries, or sliced apples, pears or apricots. You’ll need enough fruit to cover the bottom of the dish (2 to 3 cups/500 to 750 mL).
Add a pinch of cinnamon or cardamom to the batter.
Use almond extract instead of vanilla.
Instead of whipped cream, serve with ice cream, crème fraiche or vanilla yogurt.
Blueberry Clafouti Recipe:
Subscribe to Get Cracking here:
Follow us!
Facebook:
Instagram:
Pinterest:
Twitter: