ISO Clafouti recipe
I'm looking for a recipe for a clafouti. I was thinking about using some summer fruit other than cherries.
Thank you in advance.
Here's one for an apple clafouti from a cooking class I took years ago -- you can substitute other fruit.
Peel and slice 3 cups of apples; saute in butter and then marinate for half an hour in 1/3 cup sugar and 1/4 cup brandy (or rum or Calvados).
Drain brandy from fruit into measuring cup and add enough milk to make 1 1/4 cup. Put into blender or food processor with 3 eggs, 1/3 cup sugar, 2/3 cup flour, 1 tablespoon vanilla and 1/8 teaspoon salt, and blend for about 1 minute.
Pour into buttered 3 cup baking dish or pyrex pie plate. Pour about 1/4 inch layer of batter into baking dish and place in 350 degree oven until slightly set. Spread the fruit over the batter and cover with the rest of the batter.
Bake for about 1 hour, until skewer inserted in the center comes out clean. Sprinkle with a little powdered sugar before serving; may be topped with additional brandied fruit.
I usually use the recipe from the Joy of Cooking (not sure if it's in this newest edition, but I do know it's in the one before). But yesterday, given that I couldn't find my copy of the book, I used the following one that I found online, which turned out nicely.
In the recipe, the author states that you can use other stone fruit in place of cherries, so it might be a fine time to experiment.
That recipe is very similar to one I use, and should be just great. Even though cherries are traditional, they really aren't my favorite stone fruit, so I usually use something else. Apricots are lovely, but instead of macerating in Kirsch, I'd use something with a neutral flavor, like brandy, or a more complimentary flavor like framboise...I love apricot and raspberrry together.
My mother from France always made clafouti from scratch, with no recipe, but she used fresh blackberries from our backyard--incomprehensibly good! You might want to try fresh berries.
I've made clafoutis for many years and found an interesting secret in a French cookbook. Before putting the batter into the baking dish, it's a good idea to heat the oil until it's very hot - then very quickly pour the batter in and close the oven door. I think this is probably based on recipes for Yorkshire pudding which is very much the same sort of batter minus the fruit.