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Your best clafoutis recipe?

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I know the traditional one is cherry - my husband's favourite, but I will love any recommendations for your fave clafoutis recipe. Can it be made in a pan other than a ceramic pie dish?
I am hoping for cherry or peaches, although I would love to see some different ones like figs.

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  1. See a book called Eggs by the renowned Chef Michel Roux. There is a great recipe in the book and he discussed substituting "soft fruit" (like blackberries) for cherry if desired. I dont know why this book is so overlooked by this REAL chef.

    1. Ina Garten, The Barefoot Contessa, has a lovely pear clafoutis that I have made several times. I use a little more of the pear liqueur than called for to pump up the flavor. Other than that, it's a perfect recipe. You should be able to find it on FN.

      1 Reply
      1. re: cookingschool

        Maybe I should have added more liquor as well. I brought this dessert to a Thanksgiving dinner once and found it a little bit blah. The custardy part did turn out quite well consistency-wise, and the recipe was easy.

      2. This recipe is a winner! It's mine.

        Cherry Clafoutis

        This traditional French dessert is very similar to our American Cobbler. It’s usually made with pears or cherries. I love it best with the dark, sweet cherries that are in season at this time of year. Vanilla Ice Cream is a delicious accompaniment.

        6 to 8 servings

        Ingredients:

        1 1/2 pounds ripe, sweet cherries
        1/3 cup cane sugar
        1/2 cup flour
        1/4 teaspoon salt
        1/2 teaspoon baking powder
        3 large eggs
        1 cup milk
        1 additional tablespoon of cane sugar for a topping

        Preparation:

        Preheat the oven to 425 degrees F. Butter a 10 x 1-3/8-inch quiche or pie pan.

        Wash, dry and pit the cherries. Arrange them in the bottom of the prepared pan. Sprinkle with 2 tablespoons sugar.

        Process the flour, salt, baking powder, the remaining sugar, eggs and milk in a food processor fitted with the metal blade until smooth, about 15 seconds, scraping down the work bowl frequently.

        Pour the mixture over the cherries. Sprinkle with the remaining 1 tablespoon sugar. Bake in the center of the preheated oven for 15 minutes, then lower the oven temperature to 350 degrees F. Continue baking until the clafoutis is golden brown and a cake tester inserted in the center comes out clean, about 30 minutes more. Remove from the oven to a wire rack to cool. The clafoutis will sink slightly as it cools. Serve warm or at room temperature.

        1. I simply used the Julia Child recipe posted elsewhere here with blackberries instead of cherries.

          Attempt 1: It was great. I wasn't sure how long to leave the bottom to set up so it turned out a wee bit chewy.

          Attempt 2: I forgot to sprinkle the sugar over the berries before pouring the rest of the batter in. I sprinkled it on top instead and it made a nice little crunchy crust.

          Attempt 3: My blackberries were REALLY ripe and I think I used too many - it still tasted fine but half the dish was blackberry juice and the custard was too soft and bright purple. I forgot the sugar again, but since the berries were so ripe that was okay.

          I do not own a pie pan so just baked it in a tall oval glass baking dish.