Grilled Fruit Clafoutis Food

STONE FRUIT CLAFOUTIS

Steps:

• Preheat oven to 350°F. Place butter in a 2-3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4-6 minutes.
• Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
• Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25-35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F.
• Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
• In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
• Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
• Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

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.

SUNNY'S NUNYA BUSINESS FRUITY CLAFOUTIS

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F (or preheat a grill to 425 degrees F). Melt the butter in a cast-iron pan, tilting the pan to coat the sides.
• In a large bowl, mix the pancake batter (according to the package instructions, with the amount of water listed), yogurt and extract. Rest for 10 minutes, then pour the batter into the prepared pan. Add the raspberries and chocolate chips.
• Place the pan in the oven on the center rack or on the grill over indirect heat. Cook until the batter fluffs up and the center is slightly set, 20 to 25 minutes.
• Top with the almonds and a dusting of powdered sugar. Serve warm with a scoop of ice cream.

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.

FOREST FRUITS CLAFOUTIS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.
• Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.
• Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.