CHERRY CLAFOUTIS
This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn't traditional (the French use cream). And I always enjoy leftovers for breakfast.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield Serves eight
Number Of Ingredients 10
Steps:
- Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
- Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
- In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
- Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it's firm. If not, return to the oven for five minutes.
- Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 81 milligrams, Sugar 22 grams, TransFat 0 grams
BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
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.
CLAFOUTIS WITH KIRSCH -- CARRIE SHERIDAN
the cherry liqueur adds a very french, elegant accent to this great breakfast or dessert dish...couldnT be easier or quicker...a great Christmas morning feast? from Saveur...
Provided by carrie sheridan
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- Butter a 9-inch cast iron pan or a ceramic pan or cake pan.
- Beat the eggs until completely blended.
- Combine the milk, kirsch, vanilla and add to the well-beaten eggs.
- Combine the flour, sugar and salt well.
- Add the flour mixture to the egg-milk mixture and blend well, but not very long.
- All of this can be done in steps in a blender.
- Pour the batter into the buttered skillet or dish, distribute the cherries or fruit evenly over the top.
- Bake until a skewer comes out clean and a golden crust has formed on the top and bottom of the clafoutis, about 30 minutes. A thermometer inserted in the middle should register 160 degrees.
- Dust with powdered sugar just before serving -- Best served just warm.
- Can be refrigerated and served cold OR re-warmed -- even a day later.
Nutrition Facts : Calories 460.2, Fat 13.4, SaturatedFat 6, Cholesterol 295.8, Sodium 220, Carbohydrate 68.6, Fiber 3.1, Sugar 46.9, Protein 16
BERRY CLAFOUTIS
Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they're warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 23 grams, TransFat 0 grams
QUICK, EASY, ELEGANT CLAFOUTIS -- CARRIE SHERIDAN
Make and share this Quick, Easy, Elegant Clafoutis -- Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Butter a shallow baking dish or pie pan, preferably ceramic.
- Arrange fruit (you can use anything but cut in small pieces).
- Add almonds.
- Whisk together the eggs, salt and only 1/2 cup of the sugar until thoroughly blended.
- Whisk the flour into the egg mixture.
- Add the milk and blend thoroughly (can use a blender at each stage).
- DO NOT OVERBEAT - keep it tender.
- Pour the egg, milk, flour mixture over the fruit.
- Sprinkle 1/4 cup sugar over the top and dot with butter.
- Bake for 30 minutes, until golden.
- To test if done, a thermometer should register 160 degrees when inserted.
- Clafoutis is best served just warm.
Nutrition Facts : Calories 418.5, Fat 19, SaturatedFat 6.8, Cholesterol 162.4, Sodium 160.3, Carbohydrate 52.3, Fiber 2.1, Sugar 37.9, Protein 11.8
CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)
A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.
Provided by Narno
Categories World Cuisine Recipes European French
Time 2h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 36.9 g, Cholesterol 73.9 mg, Fat 5.9 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 63.6 mg, Sugar 29.1 g
MINI CHERRY CLAFOUTIS
Try a twist on clafoutis, a French baked dessert with a creamy base and sharp cherries. We've added a boozy punch with kirsch and served it with ice cream
Provided by Liberty Mendez
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.
- Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.
- Heat the oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.
- Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.
Nutrition Facts : Calories 400 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
BERRY CLAFOUTIS WITH GROUND ALMONDS -- CARRIE SHERIDAN
Make and share this Berry Clafoutis With Ground Almonds -- Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- butter 4 shallow 1-cup ovenproof dishes or 1 9-inch dish.
- Divide the blueberries and raspberries between the dishes.
- In a bowl, whisk the eggs to blend well and add milk until well-combined. Then whisk in the ground almonds, flour and 1/3 cup of the sugar.
- Pour this batter over the berries and then dot with the butter, sprinking with the remaining sugar.
- Place in the oven and bake for 30-35 minutes , until puffed and golden but still a little creamy --
- this is best served as just warm -- or refrigerated and reheated the next day -- .
Nutrition Facts : Calories 355.7, Fat 13.6, SaturatedFat 6.1, Cholesterol 116.8, Sodium 117.5, Carbohydrate 53.9, Fiber 4.5, Sugar 42.6, Protein 7.6
SWEET-CHERRY CLAFOUTI
Provided by Michael Presnal
Categories Milk/Cream Egg Dessert Bake Cherry Kirsch Sour Cream Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.
- Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar. Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.
THE BBC'S BERRIES AND ALMOND CLAFOUTIS -- CARRIE SHERIDAN
Make and share this The BBC's Berries and Almond Clafoutis -- Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- Butter a 9-inch ovenproof dish and scatter the berries over the dish.
- Blend all the ingredients in a blender (or whisk them well) until smooth and pout the batter over the berries.
- Bake for 20-25 minutes until the pudding-custard has risen and turned a light golden brown.
- Best served just warm -- or refrigerated and then reheated the next day.
- Serves 4-6 -- .
Nutrition Facts : Calories 355.6, Fat 10.5, SaturatedFat 3.6, Cholesterol 183.6, Sodium 68.7, Carbohydrate 60.6, Fiber 3.2, Sugar 26, Protein 7.8
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