Are Clafouti and Dutch Babies the Same Thing?

How To Brand Fruit Clafoutis

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(Image credit: Jeff Roffman)

Clafoutis is an easy French dessert that's perfect for using up summer fruit. Nothing like homey cobblers or crisps, clafoutis is decidedly more elegant all the same even simpler to make. Employ whatever fruit you have on manus — cherries are classic — whip up a quick batter in your blender, and bake for a dessert to impress both dinner and overnight guests alike.

(Image credit: Jeff Roffman)

Dessert or Breakfast

Since clafoutis is congenital on an egg-heavy batter similar to crêpes or Dutch infant pancakes, it can be served either for a lovely dessert or equally a rich breakfast. While Dutch pancakes (and crêpes) are made with a like batter of eggs, milk, flour, and sugar, their ratios and cooking methods brand a meaning divergence in the final product. Dutch pancakes broil upward crispy, while clafoutis has a tender, almost custard-like texture.

Any Fruit and Virtually Any Pan

Clafoutis is traditionally make with unpitted cherries — supposedly the pits add together a biting, almond-esque flavor to the dish — simply tin be fabricated with well-nigh whatever tender fruit. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved too. Other rock fruit like peaches and apricots should exist pitted and sliced.

Clafoutis is traditionally baked in a ceramic tart pan or casserole dish. Yous can as well bake them in a drinking glass baking dish, but I prefer a bandage iron skillet which gives the nigh delicately crispy edge to the terminate product. Steer clear of thin metal baking pans though, equally they will burn the edges before the clafoutis is set.

Blender Benefits

Over again, tradition would dictate that we whisk together a clafoutis batter by hand, but the blender makes quicker work of the whole thing. 1 important note however: Alloy all of the wet ingredients, including the sugar, together earlier adding the flour, then quickly pulse the flour in but until incorporated. This will keep the batter and the clafoutis tender.

• shellfish-free
• kidney-friendly
• fish-free
• booze-costless
• vegetarian
• peanut-free
• pork-gratis
• pescatarian
• tree-nut-free
• soy-free
• red-meat-gratuitous

Per serving, based on

half-dozen

servings. (% daily value)

• Calories 215
• Fatty 5.8 m (ix.0%)
• Saturated two.8 chiliad (14.0%)
• Carbs 35.2 g (11.vii%)
• Fiber 1.4 g (five.5%)
• Sugars 25.6 yard
• Protein six.ane g (12.1%)
• Sodium 354.7 mg (14.8%)

Ingredients

• one tablespoon

  unsalted butter

• 12 ounces

  fresh fruit, such as cherries, berries, or stone fruit

• one cup

  whole milk

• 1/two cup

  granulated carbohydrate

• 3

  large eggs

• 1 teaspoon

  vanilla extract

• 1/2 cup

  all-purpose flour

• 1 teaspoon

  fine salt

• Powdered sugar, for serving (optional)

Instructions

1. Heat the oven and butter the pan: Arrange a rack in the middle of the oven and heat to 400°F. Coat a 10-inch cast iron skillet with the butter and set up aside.

2. Prepare the fruit: Remove the stems and pit the cherries. Pitted cherries tin can become in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should exist pitted and thinly sliced; set aside.

3. Alloy the wet ingredients: Combine the milk, saccharide, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smoothen, well-nigh 20 seconds.

4. Pulse in the dry ingredients: Add the flour, zest, and salt and pulse until just incorporated, 5 to 7 pulses.

5. Add the batter to the pan: Pour the concoction into the prepared pan. Top evenly with the fruit.

6. Bake: Bake until set, puffed, and light golden brown around the edges, about fifty minutes.

7. Absurd and serve: Place the skillet on a wire rack and allow absurd for 15 minutes (the clafoutis will deflate). Dust with powdered sugar if using, cut into wedges or scoop and serve warm.

Recipe Notes

Storage: Shop leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven until warmed through.

Meghan Splawn

Food Editor, Skills

Meghan was the Food Editor for Kitchn's Skills content. She'due south a master of everyday blistering, family cooking, and harnessing good lite. Meghan approaches food with an eye towards budgeting — both time and coin — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as role of Alton Brown's culinary squad. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

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Source: https://www.thekitchn.com/how-to-make-fruit-clafoutis-233958

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