Have you ever tried the traditional French dessert referred to as clafoutis? (It’s pronounced clah-foo-tee.) If not, please let me introduce you to this pleasant and easy deal with. Clafoutis is a scrumptious cross between a cake and a custard with a crackled prime and luscious, fruit-studded inside. It’s candy however not too candy, making it the right ending for a beautiful summer time supper.
Clafoutis is usually baked with cherries, however you’ll see that I used berries right here, and also you’ll discover extra choices beneath. My three-year-0ld loves clafoutis. She’s been asking for extra “cherry cake” since final summer time, and it’s about time we made extra!
I made clafoutis time and again final summer time till I acquired the proportions of this recipe good (9 occasions, to be precise). Every try was tasty, however the recipe I’m sharing at the moment is perfection. I needed to discover the best stability between the quantities of flour, sugar, liquid and eggs to yield a silky inside that’s stuffed with taste however not too eggy or moist. Right here it’s!
Methods to Make Clafoutis
Clafoutis is very easy and enjoyable to make! The batter jogs my memory of crepes or my Blender Oatmeal Pancakes as a result of it comes collectively in 30 seconds within the blender.
You’ll discover the complete recipe beneath, however right here’s a preview:
- Soften butter in a forged iron skillet or pie pan.
- Organize fruit on prime of the melted butter.
- In a blender, mix some fundamental elements: milk, cream, sugar, eggs, vanilla extract, almond extract, salt, and flour.
- Pour the batter over the fruit, then sprinkle the highest with a little bit additional sugar for a enjoyable crackly impact.
- Bake, then serve.
Fruity Clafoutis Variations
Change up your clafoutis with the seasons! Use berries within the spring. Select cherries, berries, peaches or plums throughout the summer time. Within the fall and winter, attempt pears or apples.
Cherry Clafoutis
Cherry clafoutis is probably the most traditional choice, and it’s beautiful. Some recipes recommend leaving the pits within the cherries for some pure almond extract taste, however I’d fear about my visitors biting right into a pit. I most popular the cherries pitted and halved, so I acquired some cherries in each chunk.
Berry Clafoutis: Strawberries, raspberries, blackberries or blueberries
My private favourite! Use one sort of berry or a mixture of two or extra. For these photographs, I used a phenomenal mixture of raspberries, blueberries and sliced strawberries. For those who’re utilizing strawberries or notably massive blackberries, slice them into bite-sized items earlier than utilizing.
Peach or Plum Clafoutis
Ripe, thinly sliced peaches or plums can be stellar in clafoutis (or a mix—I can’t wait to attempt it this summer time). You would additionally use nectarines or apricots rather than peaches. You’ll want about 1 pound of fruit (earlier than pitting) or 3/4 pound as soon as sliced.
Apple or Pear Clafoutis
Slice your apples very thinly, about 1/8-inch large, to allow them to bake with the cake. Ripe pears will work properly as effectively. Organize them in a fan-like sample (rigorously, be careful for the new butter) for a phenomenal impact.
Extra Easy Desserts to Make
For those who take pleasure in this clafoutis, try a number of extra of my favourite desserts:
Please let me know the way your clafoutis seems within the feedback! I hope it turns into your go-to summertime dessert, too.
Clafoutis
This clafoutis recipe is just the most effective! You may make it with berries (my favourite), cherries (my daughter’s favourite), or any of the fruity variations supplied within the submit. Recipe yields one 10-inch clafoutis, sufficient for 8 slices.
- Preheat the oven to 375 levels Fahrenheit.
- Soften the butter in a 10-inch forged iron skillet over medium warmth (or pour melted butter right into a 9.5-inch glass pie plate). Gently swirl the skillet or pie plate so the butter coats the edges of the pan. Take away the skillet from the warmth and place the fruit in a good layer throughout the bottom of the pan (be careful for warm butter splatters). Set it apart.
- In a blender, mix the milk, cream, ⅓ cup sugar, eggs, vanilla extract, almond extract, salt, and flour. Mix at medium pace till clean and frothy, about 30 seconds, pausing to scrape down the edges if mandatory.
- Pour the batter over the fruit. Sprinkle the remaining 1 tablespoon sugar on prime.
- Bake for about 45 to 50 minutes (I often bake for 45 minutes in forged iron or nearer to 50 minutes in a pie plate), till the highest is golden and puffed. Let it cool to a secure temperature earlier than serving—it’s beautiful heat, although I prefer it much more at room temperature (count on it to deflate because it cools), and even chilled. Serve with whipped cream or ice cream, if desired. Leftovers will hold effectively within the fridge for as much as 4 days.
Notes
Recipe created with references to David Lebovitz, Once Upon a Chef and The New York Times.
*Milk notes: Any milk will do rather than almond milk. You may substitute entire milk for the milk and heavy cream (use 1 ¼ cup whole) for the same fats content material, however in the event you plan to make whipped cream, you’ll want the heavy cream anyway.
**Flour notes: I typically attempt to bake with entire grain flours, however this recipe doesn’t name for a lot, and I desire the feel and taste of the all-purpose right here because it lets the opposite flavors shine. Complete wheat pastry flour labored nice with the berries, however the cherries sunk into the batter relatively than floating on prime after I used it. I haven’t tried this recipe with a gluten-free all-purpose flour mix, however suspect it could work effectively.
Diet
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