This impressive-looking and -tasting Clafoutis can be made in a matter of minutes and requires very little effort. This classic delicacy from France is airy, rich, and dotted all over with berries that are both juicy and sweet. Excellent as a sweet course to finish off a meal with or as a dessert option for breakfast.
The Limousin region of France is known for its delicious dessert recipe called clafoutis, which can be pronounced kla-foo-tee. It has a filling that is similar to custard and is created with fruit. This delicacy may be made at any time of the year thanks to its uncomplicated components, which include milk, flour, sugar, eggs, and butter. Make use of whatever fruit is currently available.
This clafoutis recipe is straightforward enough to use on a regular basis while yet being sophisticated enough to offer to guests or family. Its tender inside is stuffed to the gills with luscious pieces of cherry. It has an appropriate level of sweetness and can be enjoyed on its own or with a generous helping of vanilla ice cream.
INGREDIENTS REQUIRED FOR THE RECIPE
- Whole milk, as opposed to skim milk, is going to provide you the best flavor when it comes to milk. Skim milk won’t even come close.
- Sugar: in this recipe, regular granulated white sugar works just fine.
- Flour is added because it helps the dish keep its shape and the recipe calls for all-purpose flour.
- Eggs are necessary for the formation of the clafoutis’s signature custardy filling, so they must not be left out of the recipe.
- Use unsalted butter if you want to have complete control over the amount of salt that is added to the batter, since this will allow you to have that control.
- The addition of just one teaspoon of lemon zest to the dish brings out an even more vibrant, fresh flavor.
- Choose your own kind of berries, or have some cherries! If you can only locate frozen cherries, you will need to let them thaw and pat them dry before adding them to the batter. Fresh cherries are always preferable. The pits of the black cherries that are typically utilized have, traditionally speaking, been left in for their flavor. To make the fruit simpler to chew, though, remove the pits before eating it.
MEASUREMENTS FOR INGREDIENTS
- 1¼ cups whole milk (300mL)
- ½ cup sugar (100g)
- ½ cup all-purpose flour (60g)
- 3 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups fresh berries or pitted cherries (220g)
Calories: 233kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 104mg | Potassium: 227mg | Fiber: 1g | Sugar: 25g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
- Cast Iron Skillet or baking dish
DIRECTIONS FOR MAKING THIS RECIPE
- To begin, a blender should be used to thoroughly combine the following ingredients: milk, sugar, flour, eggs, melted butter, vanilla, salt, and citrus zest.
- Blend for thirty seconds at high speed, or until the mixture is fully smooth and frothy, whichever comes first.
3. In the third step, empty the contents of the bowl into the heated skillet or baking dish.
4. The berries should be sprinkled on top of the batter. About 35 to 40 minutes into the baking process, the center should be firm, and the edges should have a golden brown color. Before serving the clafoutis, may you kindly wait for five minutes?
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- If you don’t have a cherry pitter, you may simply remove the pit from fresh cherries by cutting them in half, twisting off one half, and then scraping it out with the point of a little knife. This method works much better than using a cherry pitter. Another method for removing the pit involves placing the cherry on a pastry piping tip that is supported by a cutting board and applying pressure to the cherry while it is in this position.
- Simply by lightly touching the middle of the clafoutis, one can determine whether or not the dessert is ready to be served. In terms of its appearance, it should be comparable to a dense custard.
- Be careful not to over-blend the clafoutis, as doing so will produce an unpleasant texture.
- As the core continues to cool, there will inevitably be some deflation as a natural consequence.
- If you do not have a blender, you can combine the ingredients for the batter by whisking them together by hand.
MAY I PREPARE THIS IN ADVANCE?
If you want to consume clafoutis while it’s still warm, you should eat it as soon as possible. If you want to save time, you may prepare the cherries in advance and store them in the refrigerator in an airtight container.
HOW DO I RETAIN REMAINING FOOD?
Clafoutis can be kept in the refrigerator for up to two days. Because of the presence of dairy and eggs, I wouldn’t recommend letting this sit out at room temperature for too long.
WHAT TEMPERATURE DO YOU PREFER FOR THIS DISH?
Clafoutis can be enjoyed both warm and cold. The texture will change slightly as it chills in the fridge, but it will still taste great when served cold.
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