Monday, 6 July 2015

Cast Iron Skillet Clafoutis.

Quick and Easy Cast Iron Skillet Clafoutis Recipe
Batter Mix:
3 eggs
1 cup milk
8 tbsp melted butter
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
½ cup sugar
½ tsp. salt

4 tbsp. unsalted butter
4 apples, peaches, pears peeled, cored/pitted, and sliced. Or use ~ 3 cups of cherries, blueberries, sliced strawberries, etc.
½ cup plus 2 tsp. sugar
Ground cinnamon if using apples or peaches (optional)

Preheat oven to 200 degrees C.
For the batter:
- mix the milk, eggs, 6 tablespoons of the melted butter, vanilla, flour, sugar, and salt in a blender until smooth, and set aside.

With the remaining 2 tablespoons of butter, grease your skillet or a 10″ pie plate, then set in oven to heat.

To prepare the fruit:
- melt butter in a large skillet over medium-high heat.
Add fruit, 1/2 cup of the sugar, and cook until the fruit is glazed and warm, about 5 minutes.

Remove the skillet from the oven and immediately pour in half the batter.
Arrange warm fruit over batter, reserving juices, then pour remaining batter over fruit.
Sprinkle remaining sugar and a little cinnamon (if using) over batter and bake until clafouti is golden brown and set in the center, 25–30 minutes.

Drizzle with warmed reserved fruit juices. You can eat as is, or top with powdered sugar or whipped cream.
Clafouti is best eaten warm, straight from the oven, but is certainly also good warmed up later on or even eaten cold.
For other quick and easy dessert recipes, try out Dutch Baby Pancakes and black skillet Cobbler and Crisp recipes.
Blackberry Clafoutis

1 tablespoon butter, softened
3 eggs
1/2 cup granulated sugar
3/4 cup whole milk
1/2 cup whipping cream
1/2 cup all-purpose flour
2 tablespoons orange liqueur or orange juice
2 teaspoons finely shredded orange peel
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups fresh or frozen blackberries*
Powdered sugar
Creme fraiche or soft whipped cream

Preheat oven to 190 degrees C.
Using the softened butter, butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups; set aside.
In a medium mixing bowl beat eggs and granulated sugar with an electric mixer about 3 minutes or until light and lemon color.
Stir in milk, whipping cream, flour, liqueur, orange peel, vanilla, and salt.

Arrange berries in the prepared skillet.
Carefully pour batter over berries.
Bake for 10 minutes.
Reduce oven temperature to 177 degrees C.
Bake for 25 to 30 minutes more for large skillet or 20 to 25 minutes more for smaller pans or until filling is set and top is golden brown.
Sprinkle with powdered sugar and serve warm with creme fraiche.

- If using frozen berries, arrange frozen berries on a baking sheet lined with paper towels.
Thaw for 10 to 15 minutes (berries will not be fully thawed).
Carefully transfer to skillet, trying not to break berries.

- Preheat oven to 177 degrees C.
Grease a cast iron skillet or baking dish.
Pour in a thin layer of the batter into the bottom of the skillet or baking dish and bake for about 5 minutes, just to set the batter.
Layer the fruit over the batter.
Top with remaining batter.
Return to the oven and continue baking until clafoutis is golden brown and knife comes out clean.

- made all versions using a gluten free flour blend which you can find here!

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