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.
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Nelile Mdlalose
[email protected]This clafouti was a hit at my party! Everyone loved it.
Mary
[email protected]This clafouti was a bit too sweet for my taste, but I still enjoyed it.
Kejaru Dutoit
[email protected]This clafouti was amazing! It was so light and fluffy, and the flavor was perfect.
MD Riaz Hossain
[email protected]I'm not a big fan of clafoutis, but this one was actually pretty good.
Noah Estes
[email protected]This clafouti was a bit too dense for my taste, but the flavor was still good.
Kashaf Dua
[email protected]The clafouti was delicious! I especially loved the crispy edges.
Nyoh Martina
[email protected]This clafouti was a bit bland. I think it would have been better with some more spices.
Hamza Qureshi
[email protected]I love this clafouti! It's my favorite dessert to make for guests.
Meagan Mills
[email protected]This clafouti was a bit too eggy for my taste, but it was still good.
Afia Dorothy
[email protected]The clafouti was easy to make and turned out great. I will definitely be making it again.
Hana Ghrimed
[email protected]This clafouti was amazing! I will definitely be making it again.
Gana Moh
[email protected]The clafouti was a bit dry, but the flavor was still good.
Afeez Arabambi
[email protected]I didn't have any cherries on hand, so I used blueberries instead. It was still delicious!
Otienoz Felix
[email protected]This clafouti was a bit too sweet for my taste, but it was still very good.
Sarah k Nansereko
[email protected]I've made this clafouti several times now, and it's always a hit. It's so easy to make and always turns out perfectly.
oyunaa lut
[email protected]Not bad for a first try!
Riwan Khan
[email protected]This was my first time making clafouti, and it turned out great! I followed the recipe exactly, and it was easy to follow. The clafouti was delicious and everyone loved it.
Lesedi Khumalo
[email protected]I'm not usually a fan of clafoutis, but this recipe changed my mind. The combination of cherries and almonds was divine, and the texture was just right.
SM SAGOR MIA
[email protected]This clafouti was a delightful treat! The texture was perfect - soft and custardy on the inside, with a slightly crispy edge. The flavors were also on point, with the sweet and tart cherries perfectly complemented by the almond extract and vanilla.