Bonjour tout le monde ! Welcome to another one of my
articles featuring the best recipes around ! I am the gourmet traveller from
France giving you creative dinner ideas, amazing dessert recipes, fabulous cake
recipes and so much more. So get ready for some super easy recipes, great
travel destinations and beautiful French food…Bon appétit !
Today we will be making Clafoutis (pronounced Kla-foo-tee). It doesn't matter how you say it, just so long as you eat it right...and that's by sharing avec moi ! Oh clafoutis you are so delicious, healthy, and so diverse ! Did you know that you can put pretty much any fruit in a clafoutis ?! You can even be a little naughty like me and add chocolate bits ... heaven.
Clafoutis originated in Limousin, and back in the day they used unpitted black cherries in the original version; it's said to give more flavour, but it's a little difficult to eat. The best part about clafoutis is its a dessert you can feast on for breakfast ! Oui, c'est correct ! Breakfast ! Typically, clafoutis is baked and served almost warm (so, that means it's left to cool down a little after baking). Alors, let's get down to the business of making this super easy dessert ! You will have France in your kitchen tonight ! Today's recipe is for about 8 people depending on the size of the dishes that you use (and how hungry you are for this sweet and simple delicacy)
I will give you a traditional recipe...the one with cherries...the original recipe keeps the cherries whole (with the seed because it gives more flavour) but I don't really like biting in to seeds, so I hull them...and you can too ! You don't need a fancy cherry pitter, I just use my olive pitter - works perfectly.
Alors, get ready to become an expert in French desserts ! Make this for your family and friends...and for those who think they are uncoordinated when it comes to making desserts, just try making this for your partner as a surprise (see, no pressure), they will be forever impressed and happy because this dessert is so simple and quick and yum and très chic !
You will probably have most of these on hand already:
- 700g ripe cherries (change this to what ever fruit you have on hand)
- 2 eggs + 2 egg yolks
- 100g flour (just normal plain flour)
- 100g brown sugar
- 250ml milk (skim milk works here too)
- 60g unsalted butter (+ some to grease the tin)
- 1 pinch of salt
- 1 teaspoon vanilla extract
Voila ! Not many ingredients and I'm sure you had everything at home already.
Ok, now the easy part...the prep takes about 10 mins and the baking time is about 45 mins
1. Wash and de-seed the cherries (or your choice of fruit)
2. Preheat your oven to 180°C
3. Melt your 60g butter in the microwave and set aside
4. Beat the eggs, then add the pinch of salt and the sugar. Mix well (with a whisk or food processor - so easy !!)
5. Add the vanilla extract, mix and add in the flour; mix it well until you get a thick and creamy liquid
6. While mixing, add the melted butter and the milk. Once it's all combined, add the cherries to the mixture
7. With a paper towel, grease your pie pan with the extra butter, then add the mixture. Add a few knobs of butter on top to help brown the surface when baking
8. Bake for about 45 minutes (until the top begins to brown well), then remove from the oven and sprinkle with vanilla sugar. Serve warm.
Now...let me know how you went making this, and feel free to drop me a line to share your wonderful creation ! Bon appétit ! A bientôt !
 |
| whatkatieate.blogspot.co.uk |
Today we will be making Clafoutis (pronounced Kla-foo-tee). It doesn't matter how you say it, just so long as you eat it right...and that's by sharing avec moi ! Oh clafoutis you are so delicious, healthy, and so diverse ! Did you know that you can put pretty much any fruit in a clafoutis ?! You can even be a little naughty like me and add chocolate bits ... heaven.
 |
| via Johansen Karuse, emylaframboise.fr |
Clafoutis originated in Limousin, and back in the day they used unpitted black cherries in the original version; it's said to give more flavour, but it's a little difficult to eat. The best part about clafoutis is its a dessert you can feast on for breakfast ! Oui, c'est correct ! Breakfast ! Typically, clafoutis is baked and served almost warm (so, that means it's left to cool down a little after baking). Alors, let's get down to the business of making this super easy dessert ! You will have France in your kitchen tonight ! Today's recipe is for about 8 people depending on the size of the dishes that you use (and how hungry you are for this sweet and simple delicacy)
.jpg) |
| blogs.cotemaison.fr |
I will give you a traditional recipe...the one with cherries...the original recipe keeps the cherries whole (with the seed because it gives more flavour) but I don't really like biting in to seeds, so I hull them...and you can too ! You don't need a fancy cherry pitter, I just use my olive pitter - works perfectly.
Alors, get ready to become an expert in French desserts ! Make this for your family and friends...and for those who think they are uncoordinated when it comes to making desserts, just try making this for your partner as a surprise (see, no pressure), they will be forever impressed and happy because this dessert is so simple and quick and yum and très chic !
 |
| latendresseencuisine.com |
- 700g ripe cherries (change this to what ever fruit you have on hand)
- 2 eggs + 2 egg yolks
- 100g flour (just normal plain flour)
- 100g brown sugar
- 250ml milk (skim milk works here too)
- 60g unsalted butter (+ some to grease the tin)
- 1 pinch of salt
- 1 teaspoon vanilla extract
Voila ! Not many ingredients and I'm sure you had everything at home already.
Ok, now the easy part...the prep takes about 10 mins and the baking time is about 45 mins
1. Wash and de-seed the cherries (or your choice of fruit)
2. Preheat your oven to 180°C
3. Melt your 60g butter in the microwave and set aside
4. Beat the eggs, then add the pinch of salt and the sugar. Mix well (with a whisk or food processor - so easy !!)
5. Add the vanilla extract, mix and add in the flour; mix it well until you get a thick and creamy liquid
6. While mixing, add the melted butter and the milk. Once it's all combined, add the cherries to the mixture
7. With a paper towel, grease your pie pan with the extra butter, then add the mixture. Add a few knobs of butter on top to help brown the surface when baking
8. Bake for about 45 minutes (until the top begins to brown well), then remove from the oven and sprinkle with vanilla sugar. Serve warm.
Now...let me know how you went making this, and feel free to drop me a line to share your wonderful creation ! Bon appétit ! A bientôt !
 |
| la-gourmandise-selon-angie.com, epicuria.fr |