Jul

26

2013

Rachel’s Guest Test Kitchen

Comments 8 Comments

Clafoutis

Cakes, Pies & Tarts • Tags: , , , , , ,

Clafoutis_ingredients_1

Rachel is a good friend and fellow food enthusiast. In this month’s Guest Test Kitchen she shares a beloved family recipe for clafoutis, which is a French custard-pie-like dessert with fruit baked throughout. We’re honored to have her as one of our guest contributors. This recipe looks delightful, and we can’t wait to make it for ourselves. Here’s Rachel with more–enjoy!

Clafoutis collage - The Duo Dishes

“When I think of home, I think of my father’s cooking. He is a natural chef, and for years, has dedicated his time, energy, and heart to feeding our family well. He himself grew up in a culinary household—his mother learned to cook at Le Cordon Bleu during a year the family spent in Paris in the early 1950s. When I graduated from high school and left home, my father gifted me with a handwritten book of favorite family and other recipes. In the book’s foreword, he wrote, ‘To cook for people is to nourish them. It is a way of saying, I love you, I want you to thrive, to enjoy life.’

It is with that sentiment that I share my family recipe for clafoutis (also known as a flaugnarde). It is difficult to describe the texture and taste of clafoutis, but it falls somewhere between a custard and pancake, only with fruit baked in. All you really need to know is that it is French in origin and it is delicious.

Clafoutis_step_5

Clafoutis – Serves 6-8 people (depending on how big you slice it)
Meal: Dessert, brunch, sweet snack
Prep time: 15 minutes
Cooking time: 1 hour plus a few minutes
Cooking temperature: Pre-heat the oven to 350 degrees
Cookware: I either use a 10-inch fry pan or an 11-inch oval casserole dish but you can use what you have. Just don’t use a dish that is very small in diameter because the clafoutis won’t cook all the way through if the batter is too deep.

Ingredients:
1 1/4 cups milk
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
2/3 cup flour
2/3 cup sugar
3 cups apricots, pitted, if necessary, and cut into bite-sized pieces (The dish can be made with your choice of cherries, apricots, peaches, plums, raspberries, blackberries, strawberries, pears, or apples.)

Step 1: Make the batter
In a medium-sized bowl, mix the milk, eggs, vanilla, salt, flour, and 1/3 cup sugar well.

Step 2: Set the “crust”
Put your pan on the stovetop for a minute and melt a little butter in it. Remove the pan from the heat and pour in a very thin layer of batter. Place the pan into the pre-heated oven and bake for 1-2 minutes until the thin layer of batter is set, and remove the pan from the oven.

Step 3: Add the rest
Add the fruit evenly atop the set layer of batter in the pan, then pour in the remaining liquid batter. Finally, sprinkle the remaining 1/3 cup sugar evenly across the batter and fruit mix. Place the pan back in the oven and bake for 55-60 minutes. **BE CAREFUL when putting the pan back in the oven. I have, on more than one occasion, forgotten that the handle was hot and burned my palm. Ouch!

Step 4: Remove from the oven and cool
Stick a toothpick or knife into the center of the pan. If it comes out clean, the clafoutis is done. Note: some fruits are juicier than others, so there may be some moisture on the utensil from the fruit—just use your judgment. If the utensil comes out moist, I tend to cook the clafoutis for a few extra minutes because I prefer a firmer texture.

Step 5: Slice, serve and, if you have leftovers, store it
Clafoutis is delicious warm (not piping hot), at room temperature, or cold. It is excellent by itself or with a dollop of ice cream on top. If you manage not to eat the whole clafoutis in one sitting (a rare occurrence in my household), refrigerate it and enjoy within a few days. I find that it makes a delicious breakfast treat the night after a dinner party!

From my family to yours, bon appétit!”

Click HERE for printable recipe.

Comments Leave a Comment

Other recipes you may enjoy...

  • Brown Sugar Buttermilk Poundcake - The Duo Dishes

    When Awesome Goes Astray

  • Floured Blueberries - The Duo Dishes

    A Very Berry Cake

  • Vegan Apple Crisp 1

    Looking For Advice

  • Just Another Experiment

    Just Another Experiment

  • Caramelized Banana Upside Down Cake

    Caramelized Banana Upside Down Cake



Comments

8 Responses | TrackBack URL | Comments Feed

  1. I want this for breakfast!

    Reply

  2. Wow that looks delicious! I must admit I’ve never heard of Clafoutis before but it looks fantastic. I will share this recipe with my wife. She loves to cook and I’m guessing hers would turn out a bit better than mine. :)

    Thank you!
    Jeff

    Reply

  3. Sounds good, now please come over to my house and make it! The week just started and I’m pooped already! ;-)

    Reply

  4. Never made it and don’t remember the last time I had one, but I love the peaches in it… can any fruit be used? And, this spoke to me: ‘To cook for people is to nourish them. It is a way of saying, I love you, I want you to thrive, to enjoy life.’ — awesome. My exact sentiments.

    Tweeting! :)

    Reply

  5. Never made it and don’t remember the last time I had one, but I love the peaches in it… can any fruit be used? And, this spoke to me: ‘To cook for people is to nourish them. It is a way of saying, I love you, I want you to thrive, to enjoy life.’ — awesome. My exact sentiments.

    Tweeting! :)

    Reply

  6. I have some fresh peaches that would be perfect for a clafoutis! I want this for dessert tonight.

    Reply

  7. […] ways to cook, eat, and serve them, as well as any varied style that’s out there. Our friend Rachel shared with us this particular recipe, which was featured in the New York Times. Similar to a […]

    Reply

  8. […] dear friend, Rachel, shared this family cake recipe with us this past Thanksgiving, which she affectionately has always […]

    Reply

Leave a Reply

 Subscribe by RSS Follow on Twitter Like on Facebook Follow on Google+ Follow on Pinterest View on YouTube

Get post updates by Email!

Enter your email address: