CLEMENTINE CLAFOUTIS
Clafoutis is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit and baked, substitutions are easy. If you're using tiny North African clementines for this version, you'll need a dozen or so for this recipe; if they're the large ones from California, five or six will probably do. In any case, it's worth spending a little time removing any thick white strands from the sections, and any of the fine webbing that comes off easily.
Provided by Mark Bittman
Categories cakes, dessert
Time 1h
Yield At least 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.
- In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.
- Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 105 milligrams, Sugar 33 grams, TransFat 0 grams
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ramier tiapson
[email protected]This clafoutis is a great way to use up leftover clementines. It's also a delicious and healthy snack.
Osman Jalloh
[email protected]I love the way the clementines burst in your mouth when you eat this clafoutis.
Christopher Carson
[email protected]This clafoutis is a perfect dessert for a special occasion. It's light, fluffy, and full of flavor.
Aamagya Timilsina
[email protected]I've never had clafoutis before, but I'm definitely a fan now. This recipe is a keeper.
Jacqueline GC
[email protected]This clafoutis is a great way to show off your culinary skills. It's sure to impress your guests.
Whitebear690
[email protected]I made this clafoutis for my family and they all loved it. It's a great dessert for a weeknight meal.
Shakiv Hasan
[email protected]This is the best clafoutis I've ever had! The clementines give it a perfect balance of sweetness and tartness.
Thomas Adongo
[email protected]I'm not a huge fan of clafoutis, but this recipe changed my mind. The clementines really make it something special.
Nwenyi Nokia
[email protected]This clafoutis is a great way to use up leftover clementines. It's also a delicious and healthy snack.
Yusuf Alarrayed
[email protected]I love how easy this recipe is to make. I can have it in the oven in less than 10 minutes.
azhar qurban
[email protected]I've made this clafoutis several times and it always turns out perfectly. It's a great recipe to have on hand for unexpected guests.
Ashlyne Bivings
[email protected]This is my new favorite clafoutis recipe! The clementines add a wonderful burst of flavor.
Kithu kithu
[email protected]I made this clafoutis for a brunch party and it was a hit! Everyone loved the light and fluffy texture and the citrusy flavor.
Thokozani Kumalo
[email protected]I love the combination of clementines and custard in this clafoutis. It's a perfect dessert for a special occasion.
Mr Vodrolok
[email protected]This was a delicious and elegant dessert. I served it to guests and they all raved about it.
Nirmala Pokharel
[email protected]I've never made clafoutis before, but this recipe was easy to follow and turned out great! The clementines gave it a unique and refreshing flavor.
Suman Sarker
[email protected]This clafoutis was a delightful treat! The clementines added a burst of citrus flavor that perfectly complemented the creamy custard filling. The texture was light and fluffy, and the top was beautifully golden brown.