VERY BLUEBERRY CLAFOUTI
This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. -Ken Hulme, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 46mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
BLUEBERRY BUTTERMILK CLAFOUTIS
I just invented this blueberry dessert the other day when I had some buttermilk in the fridge that was about to expire. The clafoutis turned out great!
Provided by nch
Categories World Cuisine Recipes European French
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
- Place a layer of blueberries into the prepared baking dish.
- Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
- Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 31.7 g, Cholesterol 85.3 mg, Fat 3.6 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 123.4 mg, Sugar 20.9 g
CHEF JOHN'S BLUEBERRY CLAFOUTIS
This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
- Pour blueberries into prepared baking dish.
- Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
- Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g
CHERRY BUTTERMILK CLAFOUTIS
Provided by Kimberley Hasselbrink
Categories Cake Dessert Bake Cocktail Party Easter Fourth of July Picnic Kid-Friendly Backyard BBQ Cherry Fall Spring Summer Winter Family Reunion Shower Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
- Arrange cherries in a single layer on bottom of pan. Set aside.
- In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
- Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
- Allow to cool slightly, then dust with powdered sugar and serve.
BLUEBERRY-GINGER CLAFOUTIS
One of the most wonderful ways to celebrate fresh (and, in this case, even frozen) fruit, clafoutis originated in the Limousin region of France. Here, a small part of the batter is baked in the baking dish, then the berries, ginger and the rest of the batter is layered on top to prevent the blueberries from sinking and burning. For maximum lemon flavor, zest the lemon over the batter in Step 3. You can substitute any type of fresh fruit - berries, grapes, or cherries; just remember to adjust the amount of sugar you add accordingly.
Provided by Nik Sharma
Categories custards and puddings, dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
- Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
- In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
- Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
- Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
- Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.
BLUEBERRY CLAFOUTIS
Gordon Ramsay's dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
- When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
- Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.
Nutrition Facts : Calories 448 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
BLUEBERRY CLAFOUTI
The texture of this French dessert is between a custard and a cake. Blueberries are used in this version although cherries are the traditional choice, but almost any berry or stone fruit would work.
Provided by Khristin
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
- Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 42.6 g, Cholesterol 97.8 mg, Fat 3.3 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 40.5 mg, Sugar 31.7 g
THE BEST BUTTERMILK BLUEBERRY PANCAKES
Provided by Joanna Pruess
Categories breakfast, side dish
Time 15m
Yield Between 18 and 22 four-inch pancakes
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
- In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly.
- Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; overmixing makes tough pancakes. Gently fold in the beaten egg whites.
- Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 175 milligrams, Sugar 3 grams, TransFat 0 grams
JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
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