Clafouti
| Blueberry Clafouti |
| Blueberry Clafouti4 eggs 2 cups milk 1/2 cup all-purpose flour 1 tablespoon ground cinnamon 1 cup sifted confectioners' sugar, divided 1/2 teaspoon salt 2 cups fresh or frozen blueberries 2 tablespoons butterPreheat oven to 375 degrees F. Liberally grease a large ... |
| Brandied Cherry Clafouti |
| Brandied Cherry ClafoutiIn the summer, you can make this with fresh cherries.3 cups drained black or red cherries (preferably canned in water) 1/4 cup brandy or cognac 2/3 cup granulated sugar, divided Butter for pan 2/3 cup all-purpose flour, sifted 1 ... |
| Cherry Clafouti |
| Cherry Clafouti1 1/4 cups milk 1/3 cup granulated sugar 3 eggs 1 tablespoon vanilla extract 1/8 teaspoon salt 2/3 cup sifted flour 3 cups black cherries*, pitted 1/3 cup granulated sugar Confectioners' sugar (for garnish)*Use fresh black, sweet cherries in season. ... |
| Pear Clafouti |
| Pear ClafoutiFrom the kitchen of Martin James ? Copenhagen, Denmark4 large eggs 1/2 cup granulated sugar Pinch of salt 1/3 cup all-purpose flour 1 cup milk 1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla extract 1 teaspoon grated lemon peel 3 large pears, ... |
| Plum Clafouti |
| Plum Clafouti2 eggs 1 egg yolk 1/4 cup granulated sugar 1/2 cup half-and-half 1 tablespoon brandy (optional) 6 tablespoons all-purpose flour Dash of salt 2 cups sliced, pitted Asian plums (6 plums) 1/4 cup minced crystallized gingerPreheat oven to 350 degrees ... |
| Raspberry Clafouti |
| Raspberry ClafoutiPosted by Tiffany at recipegoldmine.com 2/18/2002 8:23 pmServes: 8 5 tablespoons softened butter 1/3 cup granulated sugar 1 egg Pinch salt 1 1/4 cups flour 1/4 cup plus 3 tablespoons granulated sugar 2 tablespoons cornstarch 2 tablespoons ... |
| Strawberry Clafouti |
| Strawberry Clafouti1/2 teaspoon butter 3/4 cup all-purpose flour 4 tablespoons granulated sugar 4 eggs 1 1/4 cups milk (2 percent or fat-free) 1/4 cup cr?me de cassis (substitute Chambord or raspberry pur?e) 2 tablespoons plain yogurt or sour cream 4 tablespoons honey 4 ... |