Clafoutis.

- How to Make Cherry Clafoutis, a Dessert so Elegant, Your Guests Won't Know How Easy it is | Serious Eats
Butter in the batter adds extra flavor and helps crisp the edges more.
Optional kirsch (cherry brandy) enhances the fruit flavor.
Balanced amounts of egg and sugar in the batter produce a clafoutis that's just sweet enough with a light texture that's not too eggy.

Note:
If using a vanilla bean, reserve the scraped bean for another use (you can stick it in a container of sugar to create vanilla sugar, for instance).
We like pitted cherries because the clafoutis is easier to eat that way, but feel free to leave the cherries whole if you prefer; that's that more traditional way to do it, and some people like the subtle bitter almond flavor the pits add to the dessert.
Ingredients
1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
1/4 teaspoon kosher salt
1 cup whole milk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted, plus more for greasing
1 tablespoon kirsch (optional)
1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note above)
3/4 pound sweet cherries, pitted (see note above)
Powdered sugar, for serving
Whipped cream, for serving (optional)

Directions:
Preheat oven to 180°C.
In a medium mixing bowl, stir together flour, sugar, and salt.
Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms.

Grease a baking dish, tart pan, or cast iron skillet (about 22-24 cm in diameter) with butter.
Scatter cherries all over bottom.
Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes.
Let cool slightly, the slice and serve, sprinkling powdered sugar on top.
Serve with whipped cream, if desired.

OR:
Place pie plate on a baking sheet and bake for 15 minutes 175C.
Increase oven temperature to 190C and continue to bake for another 25-30 minutes or until puffed, set in the center and light golden brown.
- Cherry Clafoutis Recipe | Serious Eats

- "Clafoutis" on Serious Eats | Serious Eats

Strawberry Clafoutis. By Clotilde Dusoulier.

Sweetness of Spring: Strawberry Clafoutis : NPR
Clafoutis is most classically made with cherries, but it will gladly open its arms to any other fruit, and in this case, strawberries.
Clafoutis is the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting.
The fluffy custard, light as a cloud and studded with fruit, hails from the Limousin region in the heart of France, where each family has its own well-guarded recipe.
Clafoutis is most classically made with cherries — leaving the pits in for maximum flavor and a nice jaw workout — but it will gladly open its arms to any other fruit, and in this case, strawberries.
Recipes by Clotilde Dusoulier.
About the Author:
Clotilde Dusoulier is the 26-year-old Parisienne behind the popular food blog Chocolate & Zucchini.
She is working on her first cookbook.
Clotilde's Blog

Cherry Clafoutis.

Recipe: Daniel Boulud's Cherry Clafoutis | Daily Mail Online

Serves 8
INGREDIENTS
75g (2oz) shelled and skinned hazelnuts, skins removed and toasted
1tbsp plain flour
75g (23/4oz) plus 15g (½oz) sugar
Pinch of salt
2 large eggs
3 large egg yolks
150ml (5fl oz) double cream
225g (8oz) dark sweet cherries, stemmed and pitted
1½tbsp brandy (optional)
25g (1oz) sliced almonds (optional)
Icing sugar for dusting

METHOD
Put the hazelnuts and flour into a food processor and pulse until the nuts are finely ground.
In a mixing bowl, whisk together the hazelnut mixture with the sugar and salt.
Add the whole eggs and then mix in the yolks.
Add the double cream and mix until a smooth batter forms (break up any lumps that may appear).
Transfer the batter to a covered container and leave in the fridge overnight.
Marinate the cherries in the brandy, if using, and leave in the fridge overnight.
Preheat the oven to 180C/ gas 4, and butter a 20cm (8in) pie dish and place it on a baking tray.
Gently whisk the clafoutis batter until smooth and blended.
Pour 175ml (6fl oz) of the batter into the prepared pie plate.
Arrange the cherries over the batter in a single layer.
Pour the remaining batter over the cherries.
Sprinkle the almonds, if using, on top. Bake in the middle of the oven for 30-40 minutes, until the clafoutis is puffed and golden brown and a knife inserted into the centre comes out clean.
Dust the clafoutis with the icing sugar and serve warm.

Clafoutis. By Felicity Cloake.

How to cook the perfect cherry clafoutis | Life and style | The Guardian
If you mix plenty of pitted black cherries into what may be best described as a slightly thick crepe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill."
And fill it does—not least because it's so good that one's tendency is to ask for seconds and thirds.

The perfect cherry clafoutis.

(Serves 6)
500g fresh cherries
75g caster sugar
3 tbsp kirsch or other brandy
20g butter, melted, plus extra to grease
2 tbsp demerara sugar
50g plain flour
Pinch of salt
2 eggs, beaten
270ml whole milk (1 ml = 1 g)
3 drops of almond essence (optional)
Finely grated zest of ½ lemon

Wash the cherries (500g) and remove the stalks.
Put in a bowl and lightly crush, so the skins pop but the fruit retains its shape.
Add 2 tbsp caster sugar and the kirsch, toss together, cover and leave to macerate for two hours.

Preheat the oven to 180C/gas mark 6.
Grease a baking dish just wide enough to hold the cherries in one layer, and add half (1 tbsp) the demerara sugar.
Spin the dish round to coat the inside with demerara, then set aside.

Sift the flour (50g) into a mixing bowl and add a pinch of salt and the remaining caster sugar (75g minus 2 tbsp=50g).
Whisk in the eggs (2 eggs), followed by the milk (270ml) and melted butter (20g), until you have a smooth batter.
Stir in the almond essence - 3 drops, if using, and the lemon zest - ½ lemon, then tip in the cherries and their juices.

Pour into the prepared baking dish and bake (180C) for about half an hour, until just set but still a bit wobbly.
Sprinkle with the remaining demerara sugar (1 tbsp) and serve warm, rather than hot.


- by Raymond Blanc's clafoutis recipe - Telegraph
"In a small saucepan heat the butter until it reaches a golden hazelnut colour and leave to cool." - Blanc macerates the fruit in kirsch (morello cherry brandy) and sugar for two hours before cooking. Blanc uses a mixture of milk and whipping cream.

- by Julia Childs Cherry Clafouti Recipe - Food.com
"Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through.
Remove from oven (but don’t turn the oven off, yet)." - Child, puzzlingly, calls for me to stick all the ingredients in a liquidiser and whiz them together. She also bakes the base of the clafoutis before arranging the cherries on top and pouring over the rest of the batter around them.

- by Alain and Michel Roux Cherry clafoutis: Recipes: Good Food Channel
"Scatter 20g butter pieces evenly over the top of the clafoutis and bake for another 5 minutes until set." - Roux Jr beats together butter and sugar, before folding in eggs, flour and ground almonds much in the manner of any other cake, but everyone else stirs together wet and dry ingredients to make a thinnish, pourable batter.

Clafoutis.

- Strawberries Clafoutis Recipe - NYT Cooking
Strawberries are used here in a clafoutis, a type of thickened custard usually reserved for cherries (which can be substituted for the strawberries, as can other types of berries).
I use a little cornstarch as a thickening, combining it with eggs, sugar, milk, vanilla, and the berries.
Unlike a conventional clafoutis, which is usually cooked in a double boiler, this is baked in a gratin dish.
It is best served at room temperature.

Ingredients:
1/4 cup granulated sugar
1-1/2 tablespoons cornstarch
1-1/2 teaspoons pure vanilla extract
2 eggs
1-1/2 cups milk
1 pint strawberries (about 14 ounces),hulled (about 12 ounces hulled)
1 teaspoon confectioners' sugar
Instructions:
Preheat the oven to 350°F (175°C; Gas Mark 4).
Mix the granulated sugar and cornstarch in a bowl.
Add the vanilla and eggs, and mix well with a whisk for 30 to 40 seconds.
Add the milk, and mix until it is incorporated.
Quarter the berries, and distribute them evenly in a 4-to-6-cup gratin dish.
Pour the egg mixture over the berries, and place the gratin dish on a cookie sheet.
Bake for about 40 minutes, until just set.
Cool to room temperature.
Sprinkle the confectioners' sugar on top of the clafoutis, and serve it at room temperature.

- Pepin's Strawberry Clafoutis recipe
"Short Cut Cook" Jacques Pepin.

And more:
- Cherry clafoutis recipe - Telegraph (21 Mar 2014)

- Raymond Blanc's clafoutis recipe - Telegraph (08 Jun 2013).
Clafoutis is one of the great classics of French family cuisine.
Of course, my Mum created the best recipe.
This dessert is often featured both at Le Manoir and at Brasserie Blanc.
Ingredients
To butter and sugar the dish
10g unsalted butter, melted
2 tbs caster sugar
To macerate the cherries, mix:
450g ripe stoned cherries with 3 tbsp caster sugar and 3 tbsp kirsch (optional - you can use more!) for 2 hours
To make the batter
2 medium eggs, free range and organic
3 tbsp caster sugar
1/2 tsp vanilla essence, the best
20g plain flour
50g whole milk
75g whipping cream
1 pinch sea salt
20g unsalted butter, cooked to beurre noisette*
To finish the clafoutis: (optional)
10g caster sugar
Method
To line the baking dish
Pre-heat the oven to 180°C.
Brush the inside of a round cast iron or china baking dish (5cm deep x 20cm wide) with melted butter.
Add the caster sugar and move around the dish to coat the inside of the dish, shake off the excess.
To make the clafoutis
In a large mixing bowl whisk the eggs, caster sugar and vanilla essence or puree together until creamy.
Add the flour and whisk until smooth(*7) then slowly incorporate the milk, cream, salt and butter (beurre noisette).
Mix the batter with the cherries and their juices and pour into the prepared baking dish.
To cook the clafoutis
Bake in the pre-heated oven for 30–35 minutes.
The clafoutis is cooked when the blade of a knife inserted into the mixture comes out completely clean.
Sprinkle with caster sugar and serve just warm.
* Beurre noisette – this foaming butter will give a wonderful roundness to the dish and a nutty flavour to the dish.
The butter will start to foam at about 130C and will go hazelnut colour at about 150-160C.

- Raymond Blanc's clafoutis recipe - Telegraph

How to cook the perfect cherry clafoutis | Life and style | The Guardian

Flan may refer to any of the following:
In British English usage, flan may be various kinds of tart or cake with a sweet or savoury filling, often custard-based.
In the US, and in Spanish, flan is a creme caramel.
An egg-based savoury dish closely related to quiche.

20 cl of full fat cream,
40 gr of sugar,
2 eggs and
55 gr of flour.
Whisk all together, butter and sugar the baking dish, put pitted cherries on the bottom, pour the batter on top, bake in the oven for 35 min at 180C.
-------

- Pear Clafouti Recipe : Ina Garten : Food Network

- Larousse Cuisine - Clafoutis (in ru)

Cast Iron Skillet Clafoutis.

Quick and Easy Cast Iron Skillet Clafoutis Recipe
Ingredients
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

Fruit:
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)

Directions:
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
Ingredients

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

Directions
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.

*TIP:
- 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!

Cherry clafoutis. By Alain and Michel Roux.

Cherry clafoutis: Recipes: Good Food Channel
INGREDIENTS
4 eggs
160 g plain flour
160 g butter, melted and cooled
300 ml milk
120 g caster sugar
2 vanilla pods, split lengthways
60 g butter
400 g perfectly ripe cherries, stoned and with stalk removed
Generous pinch of granulated sugar
METHOD
- Preheat the oven to 200°C/gas 6.

- Lightly beat the eggs in a bowl with a fork, then lightly beat in the flour.
Whisk in the cooled melted butter, then gradually whisk in the milk followed by the sugar.
With the point of a knife, scrape out the seeds from the vanilla pods and add them to the mixture.

- Cut 20g of the butter into small pieces, set aside.
Use the remaining 40g to generously grease an ovenproof dish, about 22cm in diameter and 3-4cm deep.
Spread the cherries evenly over the base of the dish, then pour the batter mixture over them.

- Carefully transfer the dish to the oven and bake for 10 minutes.
Lower the oven setting to 180°C/gas 4, and cook for a further 15 minutes.
Scatter the reserved butter pieces evenly over the top of the clafoutis and bake for another 5 minutes, or until set.
To check, carefully insert the point of a sharp knife in the middle, if it comes out clean, the clafoutis is cooked.

- Sprinkle with granulated sugar and leave to stand for 5 minutes. Serve the clafoutis warm, from the baking dish.

Chef Simon, clafoutis.

Recettes de clafoutis. Les recettes du Chef, des Gourmets ou des marques.
with pic!

- Cake pan of 24 cm
- 500 g cherries
- 30 cl milk - 300 milliliter
- 100 g flour
- 120 g sugar
- 1 pinch of salt
- 3 eggs
- 60 g of melted butter.


1. Pour half of the sugar in the washed and not pitted cherries and marinate 30 minutes.
2. Break the eggs into a bowl.
3. Whisk the egg mixture + the other half of the sugar with a whisk.
4. Add flour once.
5. Stir in flour with a whisk...
6. ...to obtain a smooth texture.
7. Add the cooled melted butter and mix.
8. Loosen the unit with the milk.
9. Place the cherries in a suitable mold buttered and floured.
10. Pour the batter over the cherries.
11. The ideal is to fill the mold to about 1 cm from the edge.
12. Bake in preheated oven at 180 ° C for 40 minutes.

Depending on the chosen fruit, we can add vanilla, cinnamon, because this recipe is also applicable to other fruits, such as apples, raspberries, apricots, etc ...

In the autumn we will adapt this recipe for clafoutis with apples sautéed and flambéed with calvados or with mixed fruit apple / raspberry or apple / cassis. Raspberries and currants may be added frozen.

Blueberry clafoutis.

Blueberry clafoutis recipe - Chatelaine.com:
Blueberry clafoutis, ‘kla-foo-tee’, this French dessert.
6 servings
Ingredients
2 tsp butter, melted
1/4 cup granulated sugar, plus 1 tbsp for dusting
1/2 pint blueberries, about 1 cup
3 eggs
2/3 cups whipping cream
1/2 cup milk
1 tsp orange liqueur
1/4 cup all purpose flour, sifted
icing sugar (optional)

You’ll love this sweet decadent dessert baked with a creamy filling.
Instructions
- Preheat oven to 200C.
- Brush 6 4-in. ramekins with butter and dust with 1 tbsp granulated sugar.
- Divide blueberries among ramekins.
- Place ramekins on a baking sheet.

Whisk eggs until frothy in a medium bowl.
Whisk in 1/4 cup sugar, cream, milk and liqueur.
Gently whisk in flour until just combined.
Do not overmix.

Scrape batter evenly over berries.
Bake in centre of oven until set but jiggly when gently shaken, about 20 min.
Let stand 10 min.
Serve warm, dusted with icing sugar.
Prep Tip:
Use a 9-in - 23 cm glass pie plate instead of individual ramekins.
Bake uncovered, 20 min.
Cover with foil and continue baking until set but jiggly when gently shaken, 10 to 15 more min.
'via Blog this'

Clafoutis.

Half Full: Baking in Berlin // Blueberry Clafoutis
Blueberry Cinnamon Clafoutis

3 eggs
2 tbsp butter
1 cup milk or non-dairy milk
¾ cup flour
½ cup granulated sugar
¼ tsp cinnamon
1 cup blueberries
powdered sugar, to serve

Preheat your oven to 190C and melt 2 tbsp butter in a round or oval pan.

In a large bowl, whisk together the eggs and milk until frothy, then stir in sugar, flour, cinnamon and mix for a couple minutes.
Pour the batter into your prepared pan and place blueberries evenly on top.

Bake for about 30-40 minutes or until the top edges turn a lovely golden brown. Let cool and sprinkle with powdered sugar.

- Clafoutis Recipes That Demonstrate Why It Kind Of Sounds Like 'Cloud Fruity' (PHOTOS)
Almond and Pear Clafoutis

I am a little obssessed with almonds. I have them for breakfast everyday, drink a glass of warm almond milk every night and these days, I just add almonds to everything! This clafoutis is light and heavenly, my family loves this dessert, especially with some Chantilly cream on the side. If you do not wish to use almond milk, simply use regular milk.

2 small pears, sliced
75 g/ 6 tablespoons sugar
1 tablespoon honey
2 eggs
60 g/ 1/2 cup plain flour
40 g/ ¼ cup slivered almonds + a 1 tablespoon of slivered almonds (to garnish the clafoutis)
200 ml/ ¾ cup + 1 tablespoon almond milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1 tablespoon brown sugar
Preheat the oven to 180°C/ 350 F

Mix the sugar and eggs. Add the flour, and gradually pour the almond milk. Mix gently, then add the honey and vanilla extract.
Butter a cake mould 23 cm/ 9 inches and sprinkle with flour.
Pour half of the batter, place the pears, and sprinkle with 40 g/ ¼ cup slivered almonds. Pour the rest of the batter on top, dot with the butter, sprinkle with 1 tablespoon of slivered almonds and 1 tablespoon of brown sugar.
Place in the preheated oven and bake for 40 to 45 minutes, until risen and golden brown. Leave to cool for 20 minutes and serve lukewarm (or cold) with a dollop of whipped cream.

Peach clafoutis.

Pierre Koffmann
Published at The Times Magazine, July 12 2014.
Serves 4

500ml water
250g sugar
3 large ripe peaches
4 eggs
150g caster sugar
1 tbsp flour, sifted
300ml double cream
1 knob of butter

1 Preheat the oven to 180C/Gas 4. Put the water and sugar in a saucepan and bring to the boil.
2 Plunge the peaches in the syrup and bring back to the boil. Cook for no more than 3 minutes.
3 Remove the peaches with a slotted spoon. Peel, halve and stone them and set aside.
4 Whisk together the eggs and sugar until frothy. Mix in the flour, add the cream and combine.
5 Butter an ovenproof dish and place the poached peach halves cut side down,
pour over the mixture and cook for 30 minutes,
eat at room temperature.

Blueberry clafoutis.

Blueberry recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
The classic clafoutis is made with cherries, but blueberries work a treat, too, releasing their vibrant purple juice as they bake inside the tender batter. Serves six.

Butter, for greasing
75g plain flour
Pinch of salt
75g caster sugar
2 medium eggs, plus 1 medium egg white
300ml whole milk
400g blueberries
A little icing sugar, to finish
Double cream, to serve

Heat the oven to 190C/375F/gas mark 5 and liberally butter a 25cm x 20cm rectangular dish, or a 25cm-diameter round one.

Sift the flour and salt into a bowl, and stir in the sugar. Beat together the eggs and egg white, then pour into the centre of the flour and whisk in, gradually incorporating the flour from the sides. Slowly add the milk, whisking all the while, until you have a smooth batter.

Spread the blueberries in the buttered dish, then pour in the batter. Bake for 35 minutes, until puffed up and golden brown. Leave to cool. Serve warm or at room temperature, dusted with icing sugar, with double cream for pouring.

'via Blog this'

Strawberry Clafoutis.

Strawberry Clafoutis Recipe - Chocolate & Zucchini: "Note: the amounts were slightly rounded up or down to make them easier to work with (who wants to measure 56.69 grams butter?), but this won’t affect the finished product — clafoutis is a pretty flexible kind of guy.

Clafoutis:
- 55 g unsalted butter
- 600 g fresh strawberries
- 60 g all-purpose flour
- 50 g whole blanched almonds
- 100 g granulated sugar
- 1 tablespoon cornstarch
- A pinch of salt
- 3 large eggs
- 185 ml milk
- 1 tablespoon dark rum (optional)
- Confectioner’s sugar
- Oven temperature: 180° C"

'via Blog this'

Nigel Slater's blueberries clafoutis.

Nigel Slater's summer recipes | Life and style | The Observer:
Blueberry batter pudding
Batter pudding, the French 'Clafoutis', is the only hot pudding that is really acceptable in high summer. Possibly because, like quiche, it is traditionally served warm rather than hot.
Though cherries are more traditional, I find this pudding works exceptionally well with blueberries, their tart purple-blueness seeping into the quivering egg custard.
serves 4-6
eggs - 4
plain flour - 75g
caster sugar - 80-90g
single cream - 250ml
full cream milk - 225ml
blueberries - 300g
icing sugar and cream to serve

You will also need an ovenproof dish about 25cm in diameter and a little butter for greasing it with.
- Butter the dish.
- Whizz all the ingredients except the fruit in a blender or food processor, or beat them all together with a hand-held whisk.
- Tip the fruit into the dish, pour over the batter,then bake in a preheated oven at 200 c/gas 6 for about 40 minutes, till the batter is lightly risen, golden and lightly firm to the touch.
- Dust with icing sugar before serving.
'via Blog this'

Apricot and Raspberry Clafouti.

Apricot and Raspberry Clafouti - The Washington Post: "Adapted from David Lebovitz's "The Sweet Life in Paris" (Broadway Books, 2009)."
At a fruit stand nearby, the wiry, balding Lebovitz picks out Spanish apricots. Back at his apartment, he quickly throws together a clafouti, that simple French dish of fruit suspended in something between custard and cake.
(Clafoutis isn't a cake - it really is more of a yorkshire pudding with fruit in.)
He butters a white gratin dish, washes the apricots and some raspberries, then whirs together a batter in a blender. He pours it over the fruit in the dish, bakes it, then sprinkles coarse sugar on top and bakes it a little more. Once the clafouti has cooled a bit, Lebovitz and I taste it: The baked apricots have become more tart, which makes the sweet sponge enrobing them all the more delicious.

This classic, simple French dessert is marvelous when summer fruits and berries are in season. The original recipe called for small prune plums, which can be cut in half and pitted. The apricots used here become pleasantly tangy when baked.

Serving: 8

Clafoutis.

Say klah’-foo’-tee’. Clafoutis. Now add a little corn meal… say Millasous. | Camont: Kate Hill's Gascon Kitchen:

'via Blog this'