CLAFOUTIS
Good day Galley friends. I’ve been working on some easy fall-type recipes for you, now that the weather has a slight chill in the air. We survived hurricane Fiona which for us, here on the south shore Nova Scotia, was just no power and no internet. The other regions of Atlantic Canada sadly were much harder hit. I used the down time to plan for colder days to come.
For you today I’ll start with dessert, because after all, life is uncertain…haha! This one is a super easy French dessert. Clafoutis is more elegant than a fruit crumble or crisp, just as easy to throw together and you have to admit, so fun to say (kla-foo-TEE).
It can be made with many different types of fruit from fresh berries to stone fruit. My first introduction to it was a cherry clafoutis and I thought it must be complicated to make…so very French and all, but it’s no more difficult than whipping up waffle or flan batter. It’s quite similar.
My instructions use canned or frozen stone fruit because in true Galley Kat form, I try create recipes that can be made in a more restricted environment and what you may have on hand. Certainly this can be made with fresh fruit…the original does…and from my French guy says, it’s usually made with fresh cherries…not pitted. What the French do with the pits while eating, I’m not entirely sure.
It’s not overly sweet with just a half cup of sugar which lets the flavours of the fruit really shine. My Omnia stove top oven version was a little trickier to get right.
Overcooking made it rubbery…still enjoyable according to my French taste tester. The texture should be that of a custardy flan…think creme caramel texture without the caramel.
Served warm, all it needs is a dusting of powdered sugar, or a dollop of whipped cream. I sprinkled a couple of teaspoons of granulated sugar over it straight from the oven and it imparted a lovely sweet crust.
It didn’t last long once my Frenchman found it, so I made it again using frozen black cherries, thawed, well drained and patted dry with paper towels. This one was my favourite version with the soft custardy base and sweet/tart cherries.
Thanks a bunch for stopping by today but before you go why not have a peak at some of my fruity concoctions…
…peace and love…
Peach Clafoutis
Equipment
- Mixing bowl
- Small baking dish (9” round was perfect) For conventional oven users
- Omnia stove top oven For the ovenless
- blender, mixer, immersion blender or whisk
Ingredients
- 4 eggs
- 1/2 Cup white sugar + 2 tsps separated
- 1 Tbsp vanilla extract
- 1/4 Tsp salt
- 1/2 Cup flour
- 1 2/3 Cups whole milk *see Galley Kat Notes below
- 2 Cups canned or frozen fruit thawed if frozen, well drained and patted dry with paper towel
- 1 Tbsp butter
Instructions
- Place eggs, sugar, vanilla and salt in mixing bowl and whisk until very smooth. About 1 minute.
- Whisk in flour, just until no lumps remain. Add milk/cream and whisk until well incorporated
- Place drained fruit on paper towel and pat dry
- Melt butter and add to baking pan, swirling around to cover bottom and sides
- Arrange fruit in bottom of baking pan
- Pour egg mixture over fruit
for Omnia stove top oven
- Cover and place on base plate, set on high for five minutes.
- Reduce heat to medium low and continue to cook for another 30-35 minutes just until set to touch and puffy. Be careful not to over cook.
for conventional oven users
- Place baking dish in preheated 375 ° for about 35-40 minutes or until set to touch, puffy and browned
- Sprinkle remaining sugar over top while still hot
Galley Kat Notes:
Nutrition
