Best 4 Berry Clafoutis Recipes
Indulge in a symphony of flavors with our delectable Berry Clafoutis, a classic French dessert that combines the vibrant colors and sweet essence of fresh berries with a tender, custard-like batter. This article presents a collection of irresistible clafoutis recipes, each showcasing a unique twist on this timeless treat. From the classic Berry Clafoutis recipe that celebrates the harmony of mixed berries to the elegant Cherry Clafoutis recipe that highlights the rich flavor of cherries, these recipes offer a delightful range of options for every berry lover.
Embark on a culinary journey as we explore the secrets of crafting the perfect clafoutis. Learn how to select the ripest berries, achieve the ideal batter consistency, and master the art of baking this delightful dish to achieve a golden-brown crust and a luscious, creamy center. Whether you prefer a traditional clafoutis or desire a modern twist with the Citrus Clafoutis recipe or the savory Mushroom and Spinach Clafoutis recipe, this article has something to satisfy every palate.
JULIA CHILD'S BERRY CLAFOUTIS
Categories Fruit
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
BERRY CLAFOUTIS WITH CRèME FRAîCHE
This is an easy, impressive dessert that will take about 20 minutes to assemble and will make your kitchen smell heavenly. The recipe, adapted from "Inspired by Ingredients" by Bill Telepan and Andrew Friedman, asks you to whisk all your ingredients together in one bowl and then layer the batter with your clean berries in a buttered pan. Bake it for about 25 minutes, and you have a sweet finish to dinner.
Provided by Florence Fabricant
Categories dinner, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Butter a 10-inch nonstick ovenproof skillet or pie pan.
- Whisk together eggs and sugar until thick and frothy. Add vanilla seeds (save bean for another use), flour and salt. Mix half the crème fraîche with the milk, and whisk into batter. Pour one-third of the batter into prepared pan, place in oven and bake 5 minutes, until just set. Spread berries over top, and pour in rest of batter. Bake about 25 minutes, until lightly browned and batter is set on top. Remove from oven and cool 10 minutes.
- Loosen clafoutis around edges, dust with confectioners' sugar and serve with remaining crème fraîche.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 91 milligrams, Sugar 18 grams, TransFat 0 grams
JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
BERRY CLAFOUTIS
Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they're warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
- Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
- In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
- Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
- Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 23 grams, TransFat 0 grams
Tips:
- Use fresh, ripe berries. This will give your clafoutis the best flavor.
- Don't overmix the batter. Overmixing will make the clafoutis tough.
- Bake the clafoutis until the center is just set. Overbaking will make the clafoutis dry.
- Serve the clafoutis warm or at room temperature. It's also delicious served chilled.
- Garnish the clafoutis with fresh berries, whipped cream, or powdered sugar.
Conclusion:
Berry clafoutis is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and quick preparation time, it's a great choice for busy weeknights or special gatherings. Whether you serve it warm, at room temperature, or chilled, your friends and family will love this classic French dessert.
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