CHERRY CLAFOUTIS
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
- Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
- Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.
PEAR CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
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.
SAVORY CLAFOUTIS WITH CORN AND SWISS CHARD
Clafoutis are baked French pancakes, usually filled with sweet cherries. This savory version calls for corn, Swiss chard and leeks instead of fruit, and includes plenty of Gruyère for a salty depth. It will emerge from the oven puffed and golden, then quickly deflate. Fear not, it still tastes wonderful after it flattens out, though for the best presentation, try to time it so your guests are at the table when it is ready. Serve it for brunch or a light dinner with a tomato salad on the side, if you're making this in tomato season. In winter, sliced oranges drizzled with olive oil and salt are nice, too.
Provided by Melissa Clark
Categories brunch, dinner, lunch, pancakes, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.
- Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.
- Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 850 milligrams, Sugar 8 grams, TransFat 0 grams
SAVORY CLAFOUTIS WITH SUMMER VEGETABLES AND GOAT CHEESE
Steps:
- Preheat the oven to 450°F (220°C). Line a baking sheet with parchment paper. Spread the diced zucchini and eggplant over the baking sheet, then drizzle with the olive oil and season with salt and pepper. Stir to coat the vegetables with the oil, then roast for 10 minutes. Remove from the oven and let rest while you prepare the savory clafoutis.
- Lower the oven temperature to 350°F (175°C). Oil a 9-inch (23-cm) springform pan, then line with a large square of parchment paper, carefully pushing it to the bottom of the pan and pressing against the sides so they are covered to the top of the pan.
- In a large mixing bowl, beat the eggs, milk, cream, and salt together. Add the sifted flour and whisk to incorporate. Stir in the fresh herbs and chives.
- Scatter the roasted zucchini and eggplant over the bottom of the prepared springform pan. Give the savory clafoutis batter another quick whisk, then pour over the roasted vegetables. Dot the clafoutis with the cherry tomatoes, stem side up, then tuck slices of goat cheese in between.
- Bake the savory clafoutis for 30 minutes, or until puffed and golden brown. Transfer to a wire rack and let cool to room temperature.
SAVORY CLAFOUTI
from fine cooking, this is a wonderful recipe to adapt to your personal tastes. this recipe is vegetarian, but you can add meats, change the type of cheese and use vegetables that you have on hand- be creative. I made this for the break fast last week end, and my guests just loved it.
Provided by chia2160
Categories Peppers
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- heat oven to 425.
- butter or oil a 2 quart au gratin or 7x11 pyrex dish.
- for the batter:.
- put cornstarch in a medium bowl.
- whisk in 1/2 c milk until smooth.
- whisk in eggs and egg yolks until smooth.
- gradually add remaining ingredients.
- (you can also mix this in a blender).
- for filling:.
- heat oil in a saute pan.
- add onions and red pepper, saute 2-3 minutes.
- add zucchini and mushrooms, saute until softened and liquid is gone.
- arrange the filling in the prepared dish.
- sprinkle with cheese and herbs.
- pour batter over all.
- bake until top is golden brown, and custard is set, 25-30 minutes.
- let it sit for 30 minutes before serving.
SAVORY CLAFOUTIS
Cheeses and herbs with tomato and black olives make this a special clafoutis for a luncheon, light supper, or appetizer.
Provided by KathyP53
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins.
- Whisk eggs and salt together until pale and thick.
- Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk.
- Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top.
- Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 164.6, Fat 12.5, SaturatedFat 4.9, Cholesterol 113.4, Sodium 152.4, Carbohydrate 4.6, Fiber 1.1, Sugar 1.6, Protein 9.1
STONE FRUIT CLAFOUTIS
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Provided by Anna Stockwell
Categories Custard Butter Egg Milk/Cream Lemon Vanilla Cherry Apricot Dessert Soy Free Peanut Free Summer Bake Entertaining Quick & Easy
Yield 6-8 servings
Number Of Ingredients 10
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.
MINI SAVORY CLAFOUTI
Make and share this Mini Savory Clafouti recipe from Food.com.
Provided by Chef Fibi
Categories Savory
Time 45m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in the top third of the oven and preheat to 450°; butter muffing tins.
- Put the cornstarch in a medium bowl.
- Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth. Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne.
- Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter.
- Bake for 15 to 18 minutes.
Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.4, Cholesterol 18.9, Sodium 2375, Carbohydrate 1, Sugar 0.4, Protein 0.8
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