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Light Clafouti?

post #1 of 6
9/27/09 at 7:47pm
Thread Starter 
Light as in puffy and rising out of the dish like it wants to be a souffle. I seem to have forgotten how to make one. I'll be enternally grateful.
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post #2 of 6
9/28/09 at 6:00am
Have not made one in over 10 years , but I think I put some sweet and some sour cherries in a popover type batter with sugar and blended it with custard. French restaurants featured it years ago individually in 2 or 3 inch ramikens. It can be done with other fruits:chef:
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post #3 of 6
10/3/09 at 1:08pm
Thread Starter 
Yeah batter closer to popover batter seems to do the trick. Less flour.
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post #4 of 6
10/3/09 at 8:11pm
From Julia's Mastering the Art..

3 c Pitted black cherries
1 ¼ c Milk
1/3 cGranulated sugar
3 Eggs
1 TbspVanilla extract
1/8 tspSalt
½ cFlour
Butter for greasing
Powdered sugar for dusting
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post #5 of 6
10/4/09 at 5:38pm
Thread Starter 
Yeah that looks about right Anneke. I used 1c cream 3 eggs and maybe a little less flour.
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post #6 of 6
10/6/09 at 5:42am



Don't know if this will help but this is a recipe I got from my friend Jean-Pierre who owns a B&B in the Juras. I had Clafouti for the first time while visiting them once and really liked it. Jean-Pierre told me that the traditional way of cooking this was to leave the cherry pits in. Supposedly the pits release a stronger flavor. Fortunately, he had pitted the cherries so no teeth were lost. :)


1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
3 cups pitted cherries
Powdered sugar

1. Heat the oven to 180 degrees (which is 350 F. I think). Place the milk, one-third cup sugar, eggs, vanilla, salt and flour in the blender jar in that order. Cover and blend at top speed for 1 minute.

2. Pour a one-fourth-inch layer of batter in a lightly buttered, fireproof 7- to 8-cup baking dish. Set it over moderate heat until a film of batter has set in the bottom of the dish, about 1 to 2 minutes. Remove from heat.

3. Spread the cherries over the batter and sprinkle on the remaining sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.

4. Bake until puffed and brown and a knife inserted into the center comes out clean, about 1 hour. Sprinkle the top of the clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but it should still be warm. It will sink slightly as it cools.)
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