Claf-who?
Clafoutis! Spring and delicious with fresh strawberry and blueberry.
Fruit Dessert.
Who loves them?
I love all of them. Crumble, apple pie, apple strudel, Black Forest (preserved cherries are still fruit!).
But now, please, give me your attention.
I have a good new for those who are looking for to use seasonal, local fruit!
Clafoutis is an easy-to-make French dessert and it’s perfect for using up your extra fruit.
The original clafoutis recipe…
First of all, this recipe for clafoutis is one of the easiest desserts you can EVER MAKE.
It’s a tender, baked, milky sponge fruit cake. It’s a specialty of the French Limousin region, where it’s traditionally made with local dark cherries, but why not trying a different version?
The sky is the limit when I start cooking. it’s a perfect blank canvas for almost any fruit you can think of: from chunks of fruit like peaches, plums or apricots, to small fruit like cherries preserved in brandy or fresh.
So even if cherries are the classic, use whatever fruit you have on hand. I did so.
Perfect also to use leftover fruit salad, that in Italy we call macedonia, or far too ripe fruit.
… and “mine”
Clafoutis is one of those great classics of family cuisine. It fills the house with a gorgeous aroma of sweet in-season fruit. Nothing can beat the smell of freshly baked fruit dessert.
Blackberries have a sweet and tangy flavor; strawberries are rich of juice.
Together they work perfectly in this recipe. I found them in the refrigerator and I thought: ok guys, at the end your moment of glory has arrived!
For the base you only need few ingredients you always have at home like eggs, flour and milk. Even if many recipes say to use butter, I can guarantee it isn’t strictly indispensable. So I don’t add butter into the batter. Maybe you can use it to grease your round baking pan. But also in this case I prefer wet parching paper.
Approach the clafoutis batter as if you’re making waffles or pancakes! It’s no more complicated than that.
You just need to mix all together to form a thick crêpe batter and everything is poured over the fruit. Bake until puffed and golden and voilà, one of the best fruit dessert is ready to serve.
I used a gluten-free rice flour produced by an Italian organic farm called Martin Gazzani.
It was my first time with a product of this farm and I found it superlative.
I’m quite sure this classic fresh pudding will impress your family and friends.
Buona cucina, Monica
Folks! I’ll wait for your clafoutis dessert pics on Instagram, remember to use my #: #tortelliniandco
Food Tips
Bake clafoutis at the same time as you start the meal to ensure it’s at just the right temperature when you want it; just warm is best.
The traditional clafoutis recipe is made with whole milk but you can use lactose-free “milk”.
For a soft batter, reduce cooking time.
The batter can be prepared the day in advance and stored in the refrigerator until use.
You can cook mono portions. In this case the cooking time is shortened, 12-15 minutes will be enough.
Strawberry and Blueberry Clafoutis, Gluten-Free Recipe
4-6 serves, round baking 20 cm diameter
Ingredients
100 g rice flour
100 g cane sugar
3 medium eggs
about 300 ml whole milk
Directions
Preheat the oven to 180ºC degrees.
Mix all the batter ingredients using an electric whisk until totally smooth.
Meanwhile, grease a 20cm round baking dish with softened butter or cover with wet kitchen paper.
Dot the fruit around the base of the round baking and pour over the batter until the fruit is just covered.
Bake for about 40 to 45 minutes, or until puffy and golden.
Dust the clafoutis with icing sugar.
Serve it lukewarm with a scoop of ice cream or whipped cream.
