My hubby decided to use some of the frozen berries in our freezer this week and make Clafloutis. I had never heard of it before. Apparently it is a French pancake/dessert/custard. His mom is off-the-plane from a French territory, so he likes to go back to her roots once in a while.
Traditionally, Clafoutis is made with sweet cherries. We had tons of frozen mixed berries and frozen strawberries, so he improvised. I will say that while I like the taste of the pancake/custard very much it was a tad mushy due to using frozen berries. I’d advise either letting the berries defrost and drain thoroughly, or using fresh. We used strawberries, raspberries and blueberries. The blueberries were a big hit! I liked the strawberries, hubby did not. And we both agreed that the raspberries, because of the seeds, had no place in the dish. I also liked the Clafoutis warm rather than cold. It did firm up a lot the following day, but heating it for 30 seconds in the microwave kinda re-mushed it.
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Clafoutis
325º preheated oven
13″ x 9″ pan, sprayed with non-stick spray
6 cups berries
4 eggs
1 1/4 cups milk
1/4 cup Cognac or Brandy
1 tsp orange zest
1 tsp ground cinnamon
1/3 cup flour
1/2 cup sugar
Place berries at bottom of 13″ x 9″ pan, evenly distributed.
In a bowl, whip eggs, milk and brandy until well blended.
Add orange zest, cinnamon, flour and sugar. Mix thoroughly.
Pour batter over berries.
Bake for 40 minutes (we had to bake 10 minutes longer due to how mushy the concoction was, so keep that in mind if using frozen berries).
Remove from oven at let cool for 15 minutes. Serve warm.
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Here’s a baked pancake recipe I used to make a lot about 20 years ago. I absolutely loved it. I’d over bake it until the sides were nice and crispy and finish it off with some confectionery sugar. I have no idea why I stopped making it, but I think I’ll fix it this week! Mmmmm I have no idea where the recipe is from originally.
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Baked Pancake
375º preheated oven
serves one
1 egg
1/3 cup flour
2 tsp sugar
2 drops vanilla extract ( I used a LOT more, add to taste it will not hurt the consistency)
1/2 cup milk
pinch of nutmeg
pinch of cinnamon
2 Tbsp butter
Place butter in 7-8″ ovenproof skillet (I always used an 8″ round or square baking pan) Allow to melt while you are mixing all ingredients together. When butter is melted, pour batter into pan and return pan to the oven to cook 8-10 minutes or until sides are dry and center is sift.
Slip onto plate and top with jam, sour cream, fruits, confectionery sugar, cinnamon sugar, etc. Serve immediately.
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