nopham: Clafoutis

Saturday, February 7, 2009

Recipe: Clafoutis, Our Favorite Dessert

A clafoutis is somewhere between a sweet omelet and a custard. Made with fruits, often apricots, cherries or apples, it is a classic throughout France, with small variations from region to region and, sometimes, different names. It can be called flan aux fruits or a flognarde, but most often is known as clafoutis. I use Jacques Pepin's recipe.

Try different fruits some are much better than others. Serve the clafoutis directly from the skillet or unmold it onto a serving plate and serve in wedges.

Apricot & Chestnut Clafoutis with Chestnut Pound cake
with La Creme de Marrons (chestnut puree)

3 tablespoons unsalted butter
1 can (8.25 ounces) apricot halves in syrup or pear or cherry
1/4 cup all-purpose flour
3 large eggs
2 tablespoons sugar

1/4 cup sour cream

Drain the apricots, reserving the syrup (use 1/2 cup),

I use 1/2 cup of orange juice,

if using fresh apples, pears, chestnuts.

Pear & Cherry Clafoutis

For pear or apricot clafoutis, use 1/2 cup of the syrup

Preheat the oven to 400 degrees. Melt the butter in an 8-inch nonstick skillet.
Using a whisk, mix the orange juice with the flour in a medium bowl. Add the eggs, sugar, sour cream, and 1 tablespoon of the melted butter from the skillet and mix until you have a smooth batter.

Pour the batter into the butter remaining in the skillet and arrange the oranges and apples on top, spacing them evenly. Place the skillet over high heat for about 2 minutes and then transfer it to the oven. Bake for 18 to 20 minutes, or until lightly browned and puffy.

Apple/Orange Clafoutis