Thursday, July 16, 2009

Market Week Day 4: Berry Clafoutis

Had never heard of clafoutis until this week, when I stumbled across it while browsing Mr. B. for something to do with the raspberries/blueberries. Then looked on foodgawker and it seems like everyone is making them.

Found some great sites (e.g. Feasting on Art, Crabby Cook), but decided to go with Mr. B., as he's my god.

It was plate-lickingly delicious.

The Recipe: Fluffy Berry Clafoutis
Based on How to Cook Everything (10th Anniversary Edition) by Mark Bittman
  • Butter for the baking dish
  • 0.5 cup granulated sugar, plus 1 tbspn for the baking dish
  • Approx. 2.5 cups berries (I had mostly blueberries, with a few raspberries thrown in)
  • 3 eggs
  • 1 tspn vanilla extract
  • 0.75 cup all-purpose flour
  • 0.75 cup cream
  • 0.75 cup milk
  • Pinch salt
  • Confectioners' sugar for dusting

Serves 4-6.

1. Heat oven to 375F. Butter a gratin or baking dish that will hold the fruit in one layer (mine was a 2 quart baking dish, and worked perfectly). Sprinkle it with the tablespoon of sugar, then swirl the sugar around to coat inner surfaces. Lay the fruit in the dish.

2. Use a whisk to beat the eggs until foamy. Add remaining granulated sugar and beat with whisk or electric mixer until foamy and fairly thick.

3. Add the flour and continue to beat until thick and smooth. Add the milk, vanilla extract and salt.

4. Whip the cream to medium peaks and fold into batter.

5. Pour batter over fruit and bake for about 20 mins, or until the clafoutis is nicely browned on top, and a knife inserted into it comes out clean (ours actually took about 30 mins). Serve warm or at room temperature, with some confectioners' sugar sifted on top.


Was very happy I'd read a few recipes before trying this (e.g. sweet amandine's) because otherwise would have been a bit alarmed that it deflated when it came out of the oven, and is gooey inside.

Given that it deflates, not totally sure that it's worth whipping the cream to make it "fluffy." Mr. B. suggested this as a variation, and it sounded nice so I did it, but you can just add it along with the milk and I bet it would turn out pretty much the same.

Or you can use yoghurt instead of cream, in which case you could pretend it's healthy.

You can use any kind of fruit - a lot of people use cherries, he also recommends plums, apples, and apricots (his original recipe had 1lb pears, peeled, halved, and cored).

Farewell, Market Week...

We're away for the weekend, so this was our last recipe of Market Week. Used everything except for a couple of beets lurking in the fridge till we get back.

A big thank you to eatmakeread - it was a lot of fun!

Have a great weekend everyone!


Sorry no in-progress shots, it was dark and the cats were trying to get into everything. The first one is horribly gloomy, but just thought you might like to see what it looks like right out of the oven.


Kate said...

I, too, have never heard of a clafoutis! Sounds a bit like some medical disorder to me....!

But it looks great! Good job!

Yesica N. Cook said...

You are too funny! Yes, some kind of foot fungus maybe - yum!!

It was actually really good, give it a go!