How To make Breakfast Clafoutis
Fruit (prepared weight) 4 to -6 oz. blueberries, -raspberries, or cranberries -or 12 oz. (approx.) -cherries, peaches, or plums Zest from 1 small lemon, -grated 2 tb Sugar, plus additional to
-sweeten fruit 1/2 c Unbleached all-purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low-fat, if desired)
1 tb Unsalted butter
Confectioners' sugar Sour cream (optional)
Preheat the oven to 425. Wash and prepare the fruit. Cherries should be stemmed and, if desired, pitted. Plums or peaches should be pitted and cut into bite-sized pieces; commercial cranberries should be cut in half; small wild cranberries, blueberries, or raspberries need only be picked over to remove stem pieces and debris. Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a small dish. In a large bowl, sift together the flour and salt. In a small bowl, beat the eggs gently and whisk in the milk. Add the wet to the dry ingredients a little at a time, whisking smooth. Stir in the lemon sugar. Let the batter rest while the fruit is being cooked. In a 10-inch nonstick skillet, melt the butter over medium heat, coating the bottom and the sides halfway to the rim. When the butter is bubbling, add the fruit. Stir until each piece has softened and is coated with butter, about 2-3 minutes. Then sprinkle in sugar to sweeten. We use about 2 T of granulated sugar for all fruit except cranberries (which require about twice as much) and peaches (where we prefer brown sugar). When this sugar has dissolved and turned into a syrup
about 2 minutes:
stir up the batter and scrape it carefully into the pan over the fruit. Put the skillet into the oven to bake for about 20 minutes. At this point the clafoutis will be set, golden brown, and puffed up at the edges. Divide into warmed bowls, sift a little confectioners' sugar over each, and top if you like with a spoonful of sour cream. from Outlaw Cook, by John Thorne with Matt Lewis Thorne
How To make Breakfast Clafoutis's Videos
Best Blueberry Clafoutis Recipe
If you've never prepared and enjoyed blueberry clafoutis before, then you are in for such a treat. It can be served as a sweet treat for brunch, snack, or dessert.
#blueberry #bestrecipe #recipe
Read Full Recipe:
Cherry Clafoutis Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cherry Clafoutis. A Cherry Clafoutis is made by covering sweet cherries with a pancake-like batter and then baking it in a hot oven until the batter has set with nicely browned, and slightly puffed edges. The clafoutis should be served immediately, while it is still warm, with a dusting of confectioner's (powdered or icing) sugar.
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Fig and Almond Clafoutis Recipe - CookingWithAlia - Episode 276
Today we are making the perfect dessert to start Fall season: Fig and Almond Clafoutis. Delicious, warm, and earthy...
INGREDIENTS
10 fresh figs (or another soft fruit such as apricots, peaches, etc.)
4 large eggs
1/2 cup (100 grams) white granulated sugar
1 teaspoon vanilla extract
2 tablespoons (30 grams) of butter (melted)
1/3 cup and 2 tbsp (50 grams) all-purpose white flour
1/3 cup (50 grams) almond powder
A pinch of salt
2 cups (40 cl) milk
A piece of butter (for the baking pans)
Sliced raw almonds and sugar (to decorate)
WRITTEN RECIPE
Easy Plum Dessert/ Plum Clafoutis Recipe
This fresh and delicious plum dessert uses simple ingredients and an easy method. It’s a great recipe for summer.
Easy Plum Dessert/Plum Clafoutis
(size:9-inch/23cm)
Ingredients:
4 fresh plums
4 eggs (about 200g without shell)
¼ cup (60g) sugar
1/8 tsp (1g) salt
½ tsp (2g) vanilla extract
11/2 cups (360ml) milk
2/3 cup (100g) all-purpose flour
1Tbsp (14g) unsalted butter
Optional: powdered sugar
(350F/180C) Bake 50-55 minutes
Items I used in my videos:
Digital Kitchen Scale -
Silicone Oven Mitts –
Silicone Oven Gloves –
All-Purpose Unbleached Flour -
Silicone Whisk -
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Lynn
#easydessert #clafoutis #easyfrenchdessert #fruitdessert
Strawberry Yogurt Clafoutis - Easy and Quick Recipe
This Strawberry Yogurt Clafoutis is a classic French dessert that combines the goodness of fresh strawberries and creamy yogurt in a light and fluffy custard. It is a perfect dessert for warm spring or summer evenings when you want to enjoy something light and refreshing.
To print the recipe check the full recipe on my blog:
#strawberryclafoutis #clafoutis #yogurtclafoutis
0:00 - Intro
0:40 - Prepare the strawberries
1:03 - Prepare the batter
2:33 - Baking time
2:36 - Enjoying the clafoutis
Ingredients
Makes 6 -8 servings
1 pound (500g) fresh strawberries
4 eggs
1/2 cup (100g) sugar
1/2 tsp (3g) salt
2/3 cup (160ml) milk
1 cup (240g) plain yogurt
1 tsp (5g) vanilla extract
1 cup (125g) all-purpose flour
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Blueberry Clafouti Recipe
Blueberry Clafouti is a French dessert topped with icing sugar and whipped cream. See which ingredients to use, steps to take, and get cracking!
Ingredients:
2 cups (500 mL) blueberries
3 eggs
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) melted butter, cooled
1/2 cup (125 mL) all-purpose flour
1/8 tsp (0.5 mL) salt
1 cup (250 mL) milk
1 tsp (5 mL) vanilla icing sugar
1 cup (250 mL) whipped cream
Variations:
Instead of blueberries, try other fruits such as raspberries, pitted cherries, or sliced apples, pears or apricots. You’ll need enough fruit to cover the bottom of the dish (2 to 3 cups/500 to 750 mL).
Add a pinch of cinnamon or cardamom to the batter.
Use almond extract instead of vanilla.
Instead of whipped cream, serve with ice cream, crème fraiche or vanilla yogurt.
Blueberry Clafouti Recipe:
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