Best Skillet Flaugnarde Or Clafoutis Recipes

FLAUGNARDE OF MIXED BERRIES (CLAFOUTIS)

Steps:

• Preheat the oven to 350F°.
• Lightly spray a baking dish with baking spray and dust with a little flour. Toss in the berries.
• Whisk the eggs, agave, salt, and flour together in a large bowl until smooth. Add the milk and vanilla extract. Whisk until smooth then pour into the baking dish.
• Bake for 45 - 50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
• When you pull it put of the oven it will wiggle a bit which is completely normal. Cool on a wire rack. The flaugnarde will have puffed up a bit and will deflate while cooling.
• When cool, dust with powdered sugar and serve.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

SKILLET FLAUGNARDE OR CLAFOUTIS

Steps:

• Preheat the oven to 350F with rack set in the middle.
• In a blender, combine milk, eggs, flour, 4 tablespoons of the sugar, salt, and almond extract (if using). Process until smooth. Alternatively, mix thoroughly with a whisk. Allow the batter to sit while you prepare the fruit.
• Wash the fruit and pare if necessary. Berries or grapes may remain whole or halved. Remove inedible pits or seeds, tough skin, stems, etc. Cut large fruits like apples or peaches into slices, wedges, or 3/4" chunks.
• In an 8 to 10 inch, stick-free skillet, melt the butter over low heat and distribute the fruit in a single layer. Sprinkle the remaining 2 tablespoons sugar and the lemon juice on the fruit. Stir briefly and allow the fruit to heat through and the sugar to dissolve.
• Slowly pour the batter over the warmed fruit. Gently rearrange the fruit, if necessary, to evenly distribute it in a single layer across the skillet.
• If using sliced slivered or chopped almonds, gently sprinkle these on top of the batter.
• Place the skillet in the center of the oven and bake for 25 minutes or until the batter is set and the top is slightly browned. The flaugnarde may lose height as it cools.
• Serve while still warm or chilled. Optionally, serve with Greek yogurt, creme fraiche, whipped cream, or vanilla ice cream.

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.)