Clafoutis Recipe....mmm

[wellie]

OK, in anticipation of making this tomorrow morning, I'm 'toying' with this recipe, as I've just got the homegrown Blueberries out of the kitchen freezer, and I'm eating the frozen fruits, one by one, like ya do frozen peas, like a big kid! Naughty Wellie.....

The recipe is from THE FRENCH KITCHEN by Joanne Harris & Fran Warde, and it goes like this:

Prep time: 40 mins
Cooking time: 1 hour 10 mins
(see Wellie scratch head and go "Well that doesn't tally with the recipe below, unless I'm a Monkey's Uncle....)

Serves 6

15g butter, for greasing
750g fruit (they use pitted cherries, I'm using Blueberries, because I am)
125g flour
50g unrefined caster sugar
3 eggs
1 tsp vanilla extract
300ml milk
unrefined icing sugar for dusting (I've got chocky icing sugar to use up?!)

So:

1. Heat oven to 180c/gas 4. Butter a shallow ovenproof dish. Place cherries (Nicos!) or Blueberries in the dish.

2. Put the flour and sugar in a large bowl and make a well in the miggle. Whisk the eggs; add the vanilla and milk to the eggs and whisk. Slowly pour the milk mix into the flour, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the fruit.

3. Bake for 40 mins until the batter is firm to the touch and golden on top. Sprinkle with icing sugar (mine chocky one) and serve just warm.

So, if I don't eat too many of the frozen berries between now and dinner tonight, I should be able to make the Clafoutis and get it into the oven 15 minutes before my next Holly Cottage viewing tomorrow morning, for the gorgeous baking smells to tickle nostrils by mid-morning........

[shirlthegirl43]

Sounds lovely Wellie, wonder if it would work with rhubarb - I think that will be the only fruit I can expect a crop from this year.

[Jardiniere]

I always add a fruit liqueur of some kind like kirsch with cherries, cassis might go with blueberries..........................

[pigletwillie]

We do this recipe quite often and tend to use plums, the book really is very good as is the second one.

[Lizzy]

I have never made this recipe, will have a go, sounds really good.

[Nicos]

Good one wellie!
Thanks!!! ( update on freezer is that it is s...l...o..w..l...y....emptying)

[pigletwillie]

Traditional Clafoutis

Try this one as well for a richer finish.

Traditional clafoutis

This is a recipe that comes from a lovely cooking book

"Les Recettes Traditionelles de nos Grand-Mères", ISBN : 2737325382

a lovely compilation of all sorts of recipes gleaned from elderly ladies in France's countryside. It tastes just like it does in our fave restaurant in Bayeaux.

500 grams whole fruit, we use plums and on occasion cherries.
10 tablespoons icing sugar
vanilla sugar (8-10 grams)
2 tablespoons plain flour
3 eggs
125 grams crème fraîche

Mix all the ingredients (except the fruit) until you have a smooth batter
Butter an ovenproof dish that is large enough so all the fruit fits snugly, in a single layer
Pour over the batter
Bake in a hot oven preheated at 225°C for 30 minutes
Sprinkle with sugar

Leave in the dish to serve, either lukewarm or cold.

[TonyF]

I make clafoutis throughout the year, using any fruit that's available. Like Jardiniere I always add a little cognac or armagnac, cos that what my grand-mere French recipes says to do.

[scarey55]

Ooh, lovely Wellie, I might have a go at that sometime but... MORE IMPORTANTLY,another viewing, how citing. Let us know how it goes everything crossed for you.
Kiss kiss

[wellie]

Klever Keith & Scarey Clarey, you gave me a similar book to that for my BIRFDAY did you not?! but that recipe's different from Piglets one, it's got Calvados in - Mmm!

Unfortunately, a phonecall at 9am told me that the viewing had been postponed, and she'd refix for another day, so the Clafoutis is not in the oven as I type, but the fire is roaring, the knitting is out, the cat is hoovered and the coffee is brewing!

[valmarg]

Sorry I'm a bit late posting, but I got this recipe from a supermarket cookery card.

RASPBERRY CLAFOUTIS
(with ground almonds)

4 eggs
150g golden caster sugar
1 tbsp plain flour, sifted
2 tbsp ground almonds
142 ml double cream
200g fresh raspberries

1. Preheat the oven to 180C. Using an electric whisk, beat the eggs and sugar together for 5 minutes, or until the mixture is pale and thick enough to leave a trail. Lightly whisk in the flour and almonds.

2. In a separate bowl whip the cream until it forms soft peaks. Using a large metal spoon, carefully fold it into the egg mixture.

3. Pour the batter into 4 x 250ml shallow ovenproof dishes and gently scatter over the raspberries – they will mostly sink beneath the surface, but this is fine.

4. Bake for 15-18 minutes, or until set and golden – make sure the centres are firm. Serve warm with scoops of vanilla ice cream.

Trust me, it is seriously delicious!!

Am not an ice cream eater, so whipped cream would be my preference.

valmarg

[bluemoon]

I'm DEFINITELY going to stop reading this section.

[zazen999]

I misread the first post, and thought - any dish with blueberries and peas in it has got to be for me...
Sounds lovely though, even without the peas.

[kirsty b]

I'm DEFINITELY going to stop reading this section.

Me too, mouth watering just reading these recipes, never mind actually making them!!

[valmarg]

Yes, but wonderful treats, occasionally!!

valmarg