Best Berry Clafouti With Creme Fraiche Recipes

RASPBERRY CLAFOUTIS RECIPE

Steps:

• Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.
• In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients
• In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.
• Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.
• Transfer the baking dish to a wire rack and let the cake cook for at least 15 minutes before serving. Then dust it with confectioners' sugar, slice it, and serve it with a dollop of whipped crème fraiche if you like (I used Greek yogurt to serve along).

JULIA CHILD'S BERRY CLAFOUTIS

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

BERRY CLAFOUTIS WITH CRèME FRAîCHE

Steps:

• Heat oven to 400 degrees. Butter a 10-inch nonstick ovenproof skillet or pie pan.
• Whisk together eggs and sugar until thick and frothy. Add vanilla seeds (save bean for another use), flour and salt. Mix half the crème fraîche with the milk, and whisk into batter. Pour one-third of the batter into prepared pan, place in oven and bake 5 minutes, until just set. Spread berries over top, and pour in rest of batter. Bake about 25 minutes, until lightly browned and batter is set on top. Remove from oven and cool 10 minutes.
• Loosen clafoutis around edges, dust with confectioners' sugar and serve with remaining crème fraîche.

BERRY CLAFOUTI WITH CREME FRAICHE

Steps:

• Preheat oven to 375 degrees. Whisk together the eggs and sugar until frothy. Add vanilla specks, flour, and salt. Mix until incorporated. Fold in the milk and 1/2 the creme fraiche.
• Spray a 10-inch Teflon pan with vegetable spray. Pour 1/3 of the batter into the pan. Bake in the oven for 3 minutes, just until the batter sets. Remove pan from oven and spread the mixed berries on as the next layer. Pour remaining batter over the berries. Return the pan to the oven and continue baking for 12 to 16 minutes, or until the edges start to brown and the middle rises. Take out and let cool for 20 minutes.
• Mix the remaining 1/3 cup of creme fraiche with the confectioners' sugar. Cut the clafouti into 4 to 6 wedges, dust with the extra confectioners' sugar and serve with the remaining berries and sweetened creme fraiche.

MIXED BERRY CREME FRAICHE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the berries, flour and sugar and pour into a 8 by 8-inch baking dish. Spread the creme fraiche over the top of the berries evenly. Mix together the brown sugar, flour and salt. Mix in the melted butter. Top the creme fraiche with this mixture. Place in the oven and bake for 25 minutes, or until the topping is golden brown.