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RECIPE: Simple Clafoutis

 
master steward
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I was inspired to try to make a clafoutis from this thread.   Like many things, I had never eaten one and I am not sure I know how to pronounce it. I was not able to find the recipe here on permies so I looked on the internet to find a recipe that I thought had the ingredients that I have available.  I found one and since then I have fixed this many times.  I made some changes to make this easy to remember so I am not sure what the original recipes was.

I have not made this using a pie crust so if you plan this with a crust, then making your pie crust first would seem like the thing to do, then bake the crust.

Simple Clafoutis

3 to 4 eggs, beaten
2 tablespoon butter, melted
1/2 cup sugar
1/2 cup milk
1/2 cup flour
2 cups fruit, this can be fresh, frozen or canned, drained
1 pie crust (optional)

Preheat oven to 350 degrees F

Blend melted butter and sugar in a mixing bowl.  Add milk, flour, and eggs until mixed.

Arrange desired fruit in a pretty design in a greased pie pan or on top of your baked crust.  Pour egg mixture over the fruit. Bake in the preheated oven for 30 to 45 minutes until brown, center is set and puffy. The Clafoutis will deflate as it cools.


 
Anne Miller
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This is still my favorite recipe, one reason being that it is simple yet elegant!

My favorite is with cherry pie filling




Put into a muffin pan for tarts:




Apricots




Using pears can make it very pretty




 
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Location: Seattle burbs
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hugelkultur forest garden foraging food preservation cooking
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This looks really good...and super simple! I can imagine whipping one of these up with whatever odd fruit I have lying around after canning.

Is the texture something like a souffle or a custard? Or is it more cake-like?
 
pollinator
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You've inspired me! I am making this right now with fresh rhubarb, vanilla, and nutmeg.
Actually I've already assembled it, It's in the oven now.
 
Anne Miller
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L Allen, it is very similar to a custard pie, maybe a little stiffer.

Chris, did you like it as much as I do?
 
L Allen
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I made one too; I couldn't resist. I used blueberries (frozen from earlier in the year) and blackberries (fresh) and the zest from half an orange I had left over from breakfast. No crust for mine, either. Making it required all of five minutes and one bowl. :-)

It's really good. Mine's a little stiffer than custard pie, but that's a good comparison.

I took this picture before it fell completely, but half an hour later, it's half-devoured and not anything like as pretty. My hubby says it would be great with whipped cream...but he'll eat whipped cream on almost anything, so your mileage may vary.

I'm totally putting this recipe in the rotation. Thanks!
Clafoutis.jpg
[Thumbnail for Clafoutis.jpg]
 
Chris Sturgeon
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Well, Anne, and L Allen... I am obviously not the bakers you are.
 
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