Thursday, October 7, 2010

Clafouti

I found this great recipe for Clafouti and immediately knew I had to try it.  I used frozen, defrosted, drained blueberries.  And it was fantastic!  I made it as a desert but ate it again the next day as a breakfast.  The batter is very light- not terribly sweet.  Sort of like a giant pancake souffle.  I am posting the recipe I used, slightly altered from hers, because mine is both GF and DF. 

Clafouti


Ingredients:
1 cup fruit (I used blueberries)
3 tbsp flour
3 tbsp sugar
3/4 cup milk (I used almond milk)
2 eggs
1/4 tsp vanilla extract
Grated zest of 1/2 lemon (I didn't have a lemon on hand so I just tossed in extra vanilla)

Double or triple the recipe if needed. 

Directions:
Place all ingredients but fruits in bowl and mix well with mixer.
Add the fruit.
Grease your dish very well.  Like seriously don't skip this step!
Pour batter with fruit into dish and bake at 375 for 45 minutes.*


Ready to bake.  Pretty purple.



Right out of the oven, in all its puffy goodness.



As it started cooling, it lost a lot of volume.  But it still tasted fabulous!


* I tripled this recipe and it took closer to 70 minutes to cook. I think it depends a lot on the size of your baking dish.

8 comments:

Preppy Girl Meets World said...

I've never heard of this before but it looks and sounds delicious. Thank you for posting!

Tammy B said...

Yum! I like cafouti. I'm going to save your recipe. It's also good with cherries.

Jo said...

This sounds delish! I've been curious to try almond milk ~ trying to get away from certain dairy. Thanks for the recipe.

Jo

Ryan Kay said...

I've never tried such a thing :) Thanks for sharing!

Jen said...

Ok, can you say YUUMMMM???

Preppy Mama said...

I have never heard of this, but I know I will be trying it this weekend! Looks delish!!

kksweet04 said...

I found your blog thru Kelly's Korner. My question for you is how can this be Gluten-Free when you use flour?

Or if you are using a GF flour what kind do you use for this?

Thanks so much!
Kristy
kksweet04@aol.com

Preppy Pink Crocodile said...

Hi Kristy-

I use a GF flour blend. I believe for this I used a blend by Better Batter. But any GF flour base will do. So whatever you have- almond flour, chick pea (which I have never used personally), sorghum, a blend, etc. For no GF folks, just use regular AP flour. It's such a small amount that your flour choice isn't really all that important. I'm a use what you have on hand kind of girl anyway.

KK

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