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.
I recently saw a recipe for a savory clafouti in a magazine (Cucina Italiana?) that I plan to try - sounds interesting.
I make Ina Garten's (The Barefoot Contessa) pear clafouti. It is amazing and I never have leftovers. If you cannot get the recipe fromm foodtv.com, it is also in her French Cookbook as well. If that is not available with you, I will check back and post the recipe.
You've asked the correct question! 10 points!
I have spent what seems like most of my adult life's summers making and perfecting clafouti. I am about to share the ultimate clafouti recipe, based on Julia's clafouti recipes in Mastering the Art! Get ready:
For the fruit: Combine in bowl and then put in fridge for an hour to let the peaches ooze their juices:
5-7 ripe peaches peeled and sliced to make 3 cups or a bit more
1/4 cup cognac
1/3 cup sugar
After the hour for the fruit:
Drain the cognaced, sugared juices from the peaches into a measuring cup. Add enough milk to make 1 1/4 cup liquid.
Put in blender in following order:
The aforementioned liquid
1/3 cup granulated sugar
1 TBS vanilla extract
1/8 tsp salt
1/3 tube of mazipam (or 1 tsp almond flavoring)
1 cup flour
Cover blender and blend at top speed x 1 minute
Pour 1/4 inch layer (or less) batter in 7-8 cup lightly buttered baking dish about 1 1/2 inches deep
If it won't break on the stove, set over moderate heat for a minute or two till batter has set. My dish would break, so I microwave it for about 15-30 seconds, which is why thinner on the bottom is better for me.
Spread the peaches over the set batter.
Sprinkle cinnamon over the peaches (I like to use the cinammon grinder- just grind a decent amount over them)
Pour the batter from the blender over the peaches and cook in a 350 degree oven for an hour- the clafouti should look lightly browned and puffy.
This is my adaptation of Jullia's recipes. She advocated powdered sugar over the top but I don't notice any advantage to that. She also likes them served warm, whereas I think they're best cold. I'm crazy about them with whipped cream, also.
Hope I haven't left anything out. Its not easy to write a recipe in a text typing space.
I've also made just about all of the clafouti recipes in that book, in every which way. I even made the cherry one into a chocolate clafouti, using cocoa, which was interesting. Haven't tried the plum or pear, though.