Basic Clafoutis

Basic Clafoutis
Basic Clafoutis
Approach the clafoutis batter as if you're making waffles! It's no more complicated than that. This recipe resonates with me because it is so simple and versatile and, at the same time, elegant. Most often I make a clafoutis in a black cast iron skillet or heavy pie pan because they retain the heat well. You can certainly use individual ramekins, a tart mold, or even a crêpe pan. When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. I try to serve it immediately, because it will inevitably fall and deflate—but not to worry: This will happen and it's just as delicious anyway. If you understand this basic batter, the sky's the limit: it's a perfect blank canvas for almost any fruit you can think of: from choppable fruits like mango and banana, to cherries preserved in brandy. It's a recipe to draw upon all the year long. Variations follow, but here's the basic batter.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4–6
French Milk/Cream Dairy Egg Dessert Bake Kid-Friendly European Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons butter, melted
  • Carbohydrate 40 g(13%)
  • Cholesterol 141 mg(47%)
  • Fat 11 g(17%)
  • Fiber 0 g(2%)
  • Protein 8 g(15%)
  • Saturated Fat 6 g(29%)
  • Sodium 73 mg(3%)
  • Calories 291

Preparation 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan. 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately. Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake. Reprinted with permission from Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel Publishing.

Preparation 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan. 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately. Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake. Reprinted with permission from Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel Publishing.

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