Savoryclafouti Recipes

Steps:

• 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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

Steps:

• Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.
• Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.
• Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
• Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
• Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.

Steps:

• Combine milk and vanilla bean in a pot and steep for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
• Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
• Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
• Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins.
• Whisk eggs and salt together until pale and thick.
• Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk.
• Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top.
• Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.

Steps:

• heat oven to 425.
• butter or oil a 2 quart au gratin or 7x11 pyrex dish.
• for the batter:.
• put cornstarch in a medium bowl.
• whisk in 1/2 c milk until smooth.
• whisk in eggs and egg yolks until smooth.
• gradually add remaining ingredients.
• (you can also mix this in a blender).
• for filling:.
• heat oil in a saute pan.
• add onions and red pepper, saute 2-3 minutes.
• add zucchini and mushrooms, saute until softened and liquid is gone.
• arrange the filling in the prepared dish.
• sprinkle with cheese and herbs.
• pour batter over all.
• bake until top is golden brown, and custard is set, 25-30 minutes.
• let it sit for 30 minutes before serving.

Steps:

• Set the oven at 425 degrees F.
• In a food processor or blender, combine the milk, ricotta, eggs, sugar, flour, and vanilla, and process until smooth.
• Spread the fruit evenly over the bottom of an 8-inch ovenproof skillet or deep-dish pie plate. Pour the batter evenly over the top. Bake until puffed and golden brown, about 30 to 35 minutes.
• Serve warm, or room temperature, or chilled, cut in wedges.

Steps:

• Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.
• Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar. Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.

Steps:

• Grease a shallow 18x28cm ovenproof dish with butter.
• Place the plum halves, evenly over the base of the dish.
• Place eggs and sugar in a food processor and blend until pale.
• Add the flour and essence and process until smooth.
• Add the milk.
• Process until well mixed.
• Pour the batter over the plums.
• Bake in a moderately hot oven (190°C) for 25 to 30 minutes or until the custard is set and golden.
• Serve dusted with icing sugar, cream or ice cream.

Steps:

• Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.
• Rinse the strawberries, leaving them a little wet.
• Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.
• Sift the flour, salt and the remaining sugar into a mixing bowl.
• Make a well in the middle and pour in the beaten eggs.
• Mix well, drawing in the flour from the sides.
• Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).
• Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180°C/350°F for about 35 minutes until lightly browned and puffed up.
• Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.
• Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.

Steps:

• Preheat the oven to 350°F (180°C).
• Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
• In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
• Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
• Spread the cherries evenly in the pan. Pour the batter over the cherries.
• Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
• Dust the powdered sugar on top.
• Enjoy!

Steps:

• Preheat the oven to 450°F. Butter and lightly flour a 9 and a half-inch nonreactive round tart pan or baking dish.
• Place the cherries in the tart pan.
• Combine the flour and the salt in a large bowl and mix with your hands. Whisk in 1 cup of the milk until smooth. Then add the eggs one by one, whisking briefly after each addition. Whisk in the vanilla sugar, the remaining 1 cup milk, and the vanilla extract.
• Pour the batter over the cherries. Dot the batter with the butter, place it on the center rack of the oven and bake until it is golden and puffed, about 25 minutes. Remove it from the oven and let it cool thoroughly before serving.

Steps:

• Position rack in the top third of the oven and preheat to 450°; butter muffing tins.
• Put the cornstarch in a medium bowl.
• Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth. Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne.
• Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter.
• Bake for 15 to 18 minutes.

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
• Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
• Cool 30 to 45 minutes before serving.