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.
SKILLET FLAUGNARDE OR CLAFOUTIS
This recipe sounds fancy, but it's very easy to make. You probably have the ingredients on hand in your kitchen right now to throw this together. Light and airy, it has an egg-like texture with a mild sweetness. We used blueberries in ours and found it had the perfect balance of sweet and tart. We can't wait to try this with other fruits. Whether served as a special breakfast or dessert, this will get rave reviews.
Provided by Heidi Hoerman @heidicookssupper
Categories Eggs
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F with rack set in the middle.
- In a blender, combine milk, eggs, flour, 4 tablespoons of the sugar, salt, and almond extract (if using). Process until smooth. Alternatively, mix thoroughly with a whisk. Allow the batter to sit while you prepare the fruit.
- Wash the fruit and pare if necessary. Berries or grapes may remain whole or halved. Remove inedible pits or seeds, tough skin, stems, etc. Cut large fruits like apples or peaches into slices, wedges, or 3/4" chunks.
- In an 8 to 10 inch, stick-free skillet, melt the butter over low heat and distribute the fruit in a single layer. Sprinkle the remaining 2 tablespoons sugar and the lemon juice on the fruit. Stir briefly and allow the fruit to heat through and the sugar to dissolve.
- Slowly pour the batter over the warmed fruit. Gently rearrange the fruit, if necessary, to evenly distribute it in a single layer across the skillet.
- If using sliced slivered or chopped almonds, gently sprinkle these on top of the batter.
- Place the skillet in the center of the oven and bake for 25 minutes or until the batter is set and the top is slightly browned. The flaugnarde may lose height as it cools.
- Serve while still warm or chilled. Optionally, serve with Greek yogurt, creme fraiche, whipped cream, or vanilla ice cream.
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
More about "skillet flaugnarde or clafoutis recipes"
FLAUGNARDE OF MIXED BERRIES (CLAFOUTIS) - SKINNYTASTE
From skinnytaste.com
4.7/5 (18)Total Time 1 hrCategory DessertCalories 168 per serving
- Whisk the eggs, agave, salt, and flour together in a large bowl until smooth. Add the milk and vanilla extract. Whisk until smooth then pour into the baking dish.
- Bake for 45 - 50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
AMAZING CLAFOUTIS RECIPE (EASY) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.8/5 (12)Estimated Reading Time 5 minsServings 6-8Total Time 50 mins
- Preheat the oven to 350°F/180°C. Butter a 9-inch cast iron skillet or pie pan. In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and lump free. Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into prepared pan. Scatter fruit onto the batter.
- Bake for 35-40 minutes until the clafoutis is just set (it's ok if it's still wobbly in the center) and golden at the edges. Let cool slightly until lukewarm. Dust with powdered sugar, if you like. Cut into wedges and serve.
HOW TO MAKE CLAFOUTIS WITH ANY KIND OF FRUIT - EPICURIOUS
From epicurious.com
Author Anna StockwellEstimated Reading Time 5 mins
PLUM FLAUGNARDE - DAVID LEBOVITZ
From davidlebovitz.com
FLOGNARDE - TRADITIONAL AND AUTHENTIC FRENCH RECIPE
From 196flavors.com
CLAFOUTIS IS A CLASSIC, RUSTIC FRENCH DESSERT THAT’S EASY TO …
From seattletimes.com
WILL IT SKILLET?: 53 IRRESISTIBLE AND UNEXPECTED RECIPES TO MAKE IN A ...
From ebay.com
End date Jan 19, 2023Shipping Free
SKILLET FLAUGNARDE OR CLAFOUTIS | RECIPE | BREAKFAST, …
From pinterest.com
BLUEBERRY & PEACH FLAUGNARDE (CLAFOUTIS) — WANDERINGS IN MY …
From wanderingsinmykitchen.com
ROASTED PLUM CLAFOUTIS RECIPE L BAKED BY AN INTROVERT
From bakedbyanintrovert.com
PUMPKIN HAZELNUT CUSTARD (CLAFOUTIS) - SKINNYTASTE
From skinnytaste.com
BLUEBERRY CLAFOUTI RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CLASSIC FRENCH CHERRY CLAFOUTIS - PARDON YOUR FRENCH
From pardonyourfrench.com
STRAWBERRY FLAUGNARDE - PARDON YOUR FRENCH
From pardonyourfrench.com
#CLAFOUTIS RECIPES | JUST A PINCH RECIPES
From justapinch.com
SKILLET FLAUGNARDE OR CLAFOUTIS | RECIPE | RECIPES, BLUEBERRY RECIPES ...
From pinterest.com
You'll also love