Best 3 French Clafouti Recipes
Discover the delectable French clafouti, a versatile baked custard dish that captures the essence of simplicity and indulgence. Originating from the Limousin region of France, this culinary creation combines fresh fruit, a creamy custard filling, and a hint of rustic charm. Whether you prefer the classic cherry clafouti, explore variations featuring an array of fruits, from sweet berries to seasonal stone fruits. With its golden-brown crust and tender, custardy interior, clafouti delights the senses and promises a delightful experience in every bite. Embark on a culinary journey as we unveil the secrets to crafting the perfect French clafouti, guiding you through the steps to achieve a delectable dessert that will impress family and friends alike.
Here are our top 3 tried and tested recipes!
FRENCH APPLE CLAFOUTI
Also known as Clafouti Aux Pommess. A classic French combination of apples,lemon and cinnamon in a buttery flour crust. A very delicate and unique desert, easy to make and an artistic presentation as well. Posted for ZWT5, France/Creole.
Provided by BakinBaby
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees; butter a 9x9 pan or 9" pie pan with softened butter.
- In a large bow; whisk together, milk,cream,flour,eggs,sugar vanilla,lemon zest,cinnamon and salt until it forms a smooth thin batter.
- Spread 3/4 of the batter onto the botom of the prepared baking dish and bake for 3-4 min., watch the batter closely and remove before it cooks through. It should just (JUST) start to thicken, when it is set, remove from oven.
- Transfer dish to a heatproof surface and arrange apples in a fan pattern over hot batter.
- Pour remaining batter over apples; bake 35-40 minutes longer, until knife inserted comes out clean.
- Sprinkle powdered sugar over finished clafouti, serve warm.
CHERRY CLAFOUTI (FRENCH CHERRY CUSTARD CAKE)
This "custard cake" is simply an oven baked "pancake" so it is also wonderful for breakfast as well as dessert! This "cake can also be made with blueberries, raspberries, peaches or apricots.. so don't be afraid to experiment with your favourite summer fruit. I would also sprinkle "Juicy" fruit with a couple of tablespoons of plain flour to absorb the juice. This dessert may also be made with harder fruit, such as apples, though I saute apple slices in a bit of butter first. This may be served hot, or cold, but is traditionally served lukewarm. Upon seeing the review below, I realized the short coming of this recipe (the original never stated a pan size when I received it) That being the case, I must state that the recipe is for 6 servings only, and the cook must be careful of not using too large a pan or the results will be quite different than intended.
Provided by Lezlie
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
- Process until smooth.
- Pour batter over top of cherries.
- Bake in a 350F oven for about 90 minutes.
- Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
- Let cake cool in pan until lukewarm.
- Sprinkle with icing sugar and serve.
- Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.
FRENCH CLAFOUTI
I couldn't find my recipe card for clafouti so I decided to look on rzaar, and was surprised with my results. Most of the recipes posted use very little milk and a lot of flour. My grandma is parisian, and this is her recipe for clafouti, it uses a fair amount of milk and little flour. We usually eat it for breakfast because it's pretty healthy (we use low fat milk). You can either use fresh or canned sliced fruit, bing cherries, reconstituted dried fruit, sliced apples, as long as it's not too acidic (pineapple and oranges would not work) I almost always use canned peaches. Sometimes if we really want this to make a hearty breakfast we add a couple more eggs. This isn't very sweet, so add more sugar if you prefer.
Provided by KatKatia
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- note: I'm not sure if a twenty ounce can is the right size, I usually use the "larger" size can of fruit but I can't remember how big it is.
- Grease and flour circular deep dish glass pie plate (large).
- Beat together eggs, sugar and flour.
- Add the vanilla and milk gradually
- Arrange the fruit in the bottom of the pan.
- Pour the batter mixture over the fruit.
- *optional, strew dots of unsalted butter over the clafouti halfway though baking.
- Bake at 400 degrees F, for 30 to 40 minutes.
Tips:
- Use fresh, ripe fruit. This will give your clafoutis the best flavor.
- Don't overmix the batter. Overmixing will make the clafoutis tough.
- Bake the clafoutis until it is just set. Overbaking will make it dry.
- Serve the clafoutis warm or at room temperature. It is also delicious served cold.
- Garnish the clafoutis with powdered sugar, fresh fruit, or whipped cream.
Conclusion:
Clafoutis is a delicious and easy-to-make dessert that is perfect for any occasion. It is a versatile dish that can be made with a variety of fruits, making it a great way to use up seasonal produce. Clafoutis can be served warm or at room temperature, making it a great option for a quick and easy dessert.
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