RECIPE FOR CLAFOUTIS RECIPES

BASIC CLAFOUTIS RECIPE | EPICURIOUS

Basic Clafoutis Recipe | Epicurious image

Approach the clafoutis batter as if you're making waffles! It's no more complicated than that. This recipe resonates with me because it is so simple and versatile and, at the same time, elegant. Most often I make a clafoutis in a black cast iron skillet or heavy pie pan because they retain the heat well. You can certainly use individual ramekins, a tart mold, or even a crêpe pan. When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. I try to serve it immediately, because it will inevitably fall and deflate—but not to worry: This _will_ happen and it's just as delicious anyway. If you understand this basic batter, the sky's the limit: it's a perfect blank canvas for almost any fruit you can think of: from choppable fruits like mango and banana, to cherries preserved in brandy. It's a recipe to draw upon all the year long. Variations follow, but here's the basic batter.

Provided by John Besh

Yield Serves 4–6

Number Of Ingredients 6

Ingredients

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

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.

CHERRY CLAFOUTIS | FRUIT RECIPES | JAMIE OLIVER

Cherry Clafoutis | Fruit Recipes | Jamie Oliver image

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 10

Ingredients

½ tablespoon unsalted butter (at room temperature) for greasing
1 tablespoon sugar
300 g cherries
icing sugar for dusting
60 g plain flour
½ teaspoon baking powder
3 large free-range eggs
60 g sugar
300 ml milk
½ teaspoon vanilla extract

Steps:

1. Preheat the oven to 180ºC/gas 4.
2. Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
3. Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
4. Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
5. Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
6. Dust the clafoutis with icing sugar and serve lukewarm.

Nutrition Facts : Calories 305 calories, FatContent 10.3 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 10.2 g protein, CarbohydrateContent 41.6 g carbohydrate, SugarContent 31.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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