I have made various versions of clafoutis over the years and it is a wonderful go-to simple dessert.
In a medium skillet, melt the butter over medium heat and cook the apple slices with the remaining granulated sugar until tender, about 10 minutes.
Since it is apple season here in southern New Mexico, I substituted apples for the pears.Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I like to add nuts and dried fruit, such as raisins or dried cranberries, and an apple, a banana, a pear, a peach, or any fresh seasonal fruit is a great addition, too.
The dessert is dusted with icing sugar just before it is served.I never tasted Clafoutis, frankly I ran into this interesting name online only last week, but the pictures were so appealing and the recipe so quick to make that I promised myself (and by that, to you) a vegan version of it.
Combine flour, salt, eggs, milk and cold water in a bowl, beat until smooth.Mix in the raisins and lemon zest and transfer to the baking dish.This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Savarin.
A quick clafoutis recipe with black cherries buried in a rich creamy Tahitian vanilla custard.I used an brilliant recipe for fig and apple clafoutis and after I made it, we polished it off in two days.
Heat the butter in a large, heavy skillet over medium-high heat.This apple clafoutis recipe is a little lighter than a traditional clafoutis, but still has the creamy texture and deliciousness that you expect.Combine the milk, eggs, sugar, vanilla, cinnamon, salt and butter in a large bowl, whisking until the sugar dissolves.
Similar to a flan, clafoutis is a very easy dessert that always impresses.
Cook, stirring, until they begin to look translucent, about four minutes.