Clafoutis with apples: see off autumn with fragrant flonards. Clafoutis with apples: we see off autumn with a fragrant flonard Cooking clafoutis with apples

Clafoutis is a recipe created by French confectioners especially for lovers of light and delicate fruit pastries. This is a very simple dessert with berries baked in pancake batter. Initially, it was made exclusively from cherries, but now peaches, pears, raspberries are put into the casserole, using both fresh and frozen fruits.

Clafoutis pie

French clafoutis is a thin pancake batter (mixed with eggs, flour, cream or milk) and fresh cherries. The berries are filled with dough and baked at 180 degrees for 40 minutes. The classic means only these fruits, and fresh and with seeds. However, there are no less interesting recipes with bananas, strawberries, apples and raspberries.

1. Any recipe for clafoutis with berries is, first of all, a properly prepared dough. The dough should be very liquid. With this consistency, it will bake faster.
2. In order for the berry clafoutis to keep its shape well and not have a specific egg smell, some of the whole eggs are replaced with yolks.
3. Clafoutis - a recipe where the cake is recommended to be baked in a heat-resistant form, lining the bottom with parchment and lubricating the sides of the dishes with oil.

Clafoutis with cherries - recipe

Cherry clafoutis is a French classic. The inhabitants of the Limousin region came up with the idea to fill the soft and tender with sour fresh berries - and they did not fail. The dessert turned out to be tasty, satisfying and budgetary, because the dough is made from products available to everyone: eggs, flour, cream or milk, and the use of fresh berries has long been out of principle.

Ingredients:

• sugar - 120 g;
• cream 12% - 300 ml;
• flour - 60 g;
• pitted cherries - 400 g;
• egg - 2 pcs.;
• oil - 20 g;
• yolk - 3 pcs.;
• cherry tincture - 60 ml.

Cooking

1. Sprinkle the berries with cherry tincture.
2. Beat flour, sugar, eggs, cream and yolks and refrigerate for 2 hours.
3. Add cherry juice to the dough.
4. Pour part of the dough into the mold and bake for 5 minutes at 200 degrees.
5. Cherry clafoutis - a recipe where the berries are laid out on top of the first layer of dough and poured with the remaining dough, and then baked at 180 degrees for 35 minutes.

The main advantage is the use of seasonal fruits. For claufuti with apples, you do not need to wait until summer, because these fruits are notable for their low price and year-round availability. Traditionally, they are caramelized in alcohol, which brings out the taste of garden fruits well and removes the egg smell inherent in the dessert.

Ingredients:

• apples - 4 pcs.;
• egg - 4 pcs.;
• brandy - 30 ml;
• flour - 180 g;
• sugar - 160 g;
• lemon juice - 20 ml;
• oil - 60 g.

Cooking

1. Drizzle apple slices with lemon juice.
2. Put in a frying pan, add 20 g of sugar and butter and simmer for 5 minutes.
3. Pour in brandy, remove from heat after 2 minutes.
4. Arrange fruit in a bowl.
5. Whisk eggs with sugar, butter, milk and flour.
6. Pour batter over apples.
7. Apple clafoutis - a recipe where the dessert is baked for 30 minutes at 170 degrees.

Clafoutis pie - a recipe that implies the variability of fillings depending on the season. From the end of summer to the beginning of autumn, housewives can enjoy baking plum clafoutis. Plums are harvested at this time of the year, and they, having an ideal sweet and sour taste, exclude the use of additives and are very good simply in the classic dough.

Ingredients:

• plums - 8 pcs.;
• oil - 50 g;
• flour - 60 g;
• milk 2.6% - 200 ml;
• sugar - 120 g;
• eggs - 4 pcs.

Cooking

1. Separate the yolks from the whites.
2. Rub the yolks with sugar, mix with butter, flour and milk.
3. Enter the beaten egg whites into the dough.
4. Slice the plums.
5. Pour the batter into the mold and dip the plums.
6. Clafoutis is a recipe where the dessert is baked for 40 minutes at 180 degrees.

Very good in high summer. At this time of the year, the berries have already ripened, filled with juices, absorbed all the flavors and are ready to transfer them to the tender and pliable pancake dough. Given the excessive juiciness of strawberries, experienced chefs add starch to the dough - this stabilizes the mass and makes the dessert more stable.

Ingredients:

• strawberries - 370 g;
• flour - 140 g;
• milk - 250 ml;
• starch - 40 g;
• egg - 3 pcs.;
• sugar - 70 g;
• vanilla extract - 10 ml.
• oil - 20 g.

Cooking

1. Whisk eggs with sugar.
2. Add flour, vanilla extract, starch and milk.
3. Line the bottom of the pan with parchment paper and grease the sides with oil.
4. Put the berries, pour in the dough and bake at 175 degrees for about 50 minutes.

Rare lucky ones manage to make clafoutis with blueberries from fresh berries. Everyone else has to use frozen fruits, which does not affect the taste and aroma of the dessert at all, especially if you prepare the berries correctly: defrost them in advance and drain the juice, it is not needed in the dough, because excess liquid will make it watery.

Ingredients:

• frozen blueberries - 400 g;
• egg - 3 pcs.;
• sugar - 100 g;
• milk - 250 ml;
• cream - 50 ml;
• flour - 100 g;
• oil - 10 g.

Cooking

1. Defrost the berries in advance, drain the juice.
2. Whisk eggs with sugar and cream.
3. Add flour and milk.
4. Lubricate the form with butter, sprinkle with flour, place the berries in an even layer and pour over the dough.
5. Bake at 200 degrees for 25 minutes.

Chocolate clafoutis

Chocolate clafoutis with cherries - for those who prefer bright, unusual, contrasting desserts. Sour berries appropriately emphasize the taste of the chocolate base, making clafoutis juicy, soft, not sweet, perfectly balanced. This is the case when a couple of spoons of cocoa in the dough can take dessert to another level.

Ingredients:

• cherry - 300 g;
• flour - 80 g;
• sugar - 100 g;
• cocoa - 60 g;
• zest - 5 g;
• egg - 3 pcs.;
• milk - 300 ml;
• oil - 10 g.

Cooking

1. Combine all dry ingredients.
2. Add eggs, zest and milk and knead the dough.
3. Lubricate the form with oil, put the berries on the bottom.
4. Cover them with dough and bake at 180 degrees for 40 minutes.

A great alternative to cherry. Raspberry is perceived much more tenderly and gives such a rich taste and aroma that it leaves behind all other options. The dessert is tender, light and airy. It is better to eat it warm: during the cooling time, the dough thickens and acquires the desired consistency.

Ingredients:

• cream - 200 ml;
• raspberries - 300 g;
• sugar - 80 g;
• oil - 10 g;
• flour - 50 g;
• cognac - 30 ml;
• egg - 2 pcs.

Cooking

1. Mix flour with sugar, eggs and cream. Let it brew for half an hour.
2. Add cognac.
3. Pour batter over raspberries.
4. Bake for 15 minutes at 200 degrees and 30 minutes at 180 degrees.

Clafoutis does not take much time to prepare, therefore, it is prepared for breakfast, including energy-intensive and nutritious fruits in the dessert. Usually it's bananas. They do not require time to prepare, have a smooth, creamy texture, a pleasant sweetish taste and go well with the base and make the dessert even lighter and more tender.

Ingredients:

• bananas - 2 pcs.;
• sugar - 120 g;
• oil - 50 g;
• milk - 300 ml;
• egg - 3 pcs.;
• flour - 70 g.

Cooking

1. Melt 40 g of butter, add 60 g of sugar and boil the mass for 3 minutes.
2. Place the banana pieces in the caramel and simmer for a minute.
3. Divide into moulds.
4. Beat eggs with sugar, add flour, add milk.
5. Pour batter over bananas and bake for 30 minutes at 180 degrees.

Clafoutis with cherries in a slow cooker

In the summer, when you don’t feel like heating the oven because of the heat, it’s more convenient to make clafoutis in a slow cooker. This method is suitable for both experienced housewives who want to dispose of excess cherries, and beginners who want to make a dessert for the first time. Both those and others will be satisfied with the slow cooker by setting the “Baking” mode and forgetting about dessert for 65 minutes.

Cooking

• cream 10% - 200 ml;
• flour - 100 g;
• egg - 3 pcs.;
• cherry - 350 g;
• sugar - 60 g;
• starch - 20 g;
• baking powder - 10 g.

Cooking

1. Whip all the ingredients together.
2. Pour the batter into the bowl.
3. Place berries on top.
4. Cook in Bakery for 65 minutes.

Clafoutis with cherries by Yulia Vysotskaya reflects the traditions of the French hinterland. Everything is simple, high quality and without frills. There is neither alcohol nor vanilla in the dough, but only products available to every housewife in Limousin. The cook immediately bakes the dessert in a beautiful shape, lets it cool down a bit in the oven, and serves it in the same bowl for family tea.

Alright, let's get back to pies. This time we bake charlotte in a foreign manner. In apple season, this pie will go with a bang. Here's how to make apple clafoutis in an easy and simple way. Remember!

Clafoutis is a French pie that is very similar to our favorite charlotte. The difference is in the amount of flour. There is less of it in clafoutis, and therefore the cake turns out to look like a sweet omelet. Together with fragrant apples, raisins and cognac, something refined is obtained that gives pleasure to all taste buds. In addition, a small amount of flour favorably affects the figure!

Servings: 6

A simple recipe for clafoutis with French cuisine apples step by step with a photo. Easy to cook at home in 2 hours. Contains only 80 kilocalories.

• Preparation time: 8 minutes
• Cooking time: 2 h
• Amount of calories: 80 kilocalories
• Servings: 6 servings
• Reason: For lunch

• Complexity: simple recipe
• National cuisine: french cuisine
• Dish type: Baking, Pies

Ingredients for six servings

• Flour - 100 Grams
• Sugar - 100 Grams
• Milk - 300 milliliters
• Eggs - 4 Pieces
• Apples - 3-4 Pieces
• Raisins - 50-100 Grams
• Vanillin - 1 Piece
• Cognac - 3 Art. spoons (or rum, liquor)
• Salt - 1 Pinch

Step by step cooking

1. Sift the flour through a sieve. Add sugar and a pinch of salt. It is better to take flour, naturally, of the highest grade. It's a French pie after all.
2. Gradually add the milk to the flour, stirring the lumps thoroughly. Then we drive in the eggs and beat everything with a mixer until a homogeneous lush mass. And don't forget to add vanilla for flavor!
3. Wash apples and remove skins. In principle, this can be omitted (in the sense that the taste will not worsen with the skin). But according to the French recipe, everything should be tender and airy. We cut into thin slices.
4. Before you start cooking, it is better to soak the raisins in brandy in advance. If you are making a cake for children and are very afraid of the reaction of the child's body to alcohol, then it is better to do without it at all. I will use the traditional recipe and add spice with cognac. Put the apples in a greased form, sprinkle them with raisins. The remaining alcohol is mixed with the dough. Pour the batter over the apples, put them in the oven to bake at 180 degrees for 45-50 minutes.
5. If you want your cake to be more hearty and dense, just put more flour in the dough. But it will be charlotte. We have the main thing in the test - eggs. We take out the cake, put it to cool under a towel. This cake has an omelet structure and should appeal to refined natures. Bon appetit!

That's it, lazy people! Instead of baking neat pancakes, they fill the fruit with dough and go about their business, no, stand by the stove for 40 minutes.
I'm lazy too. And one big thick pancake baked in the oven will suit me perfectly. If you prepare the dough in the evening, then in the morning it remains only to cut the fruit and put everything in the oven. Excellent breakfast, and there are 40 more pleasant minutes for wallowing in the crib.
Flonyard is the same as clafoutis, only with apples or pears. An excellent addition would be raisins and calvados, the latter can be replaced with cognac, rum or sweet wine.

In the evening: fill the raisins (a small handful) with Calvados.

Mix in a bowl 100 grams of sugar and 100 grams of flour. You can add vanilla or vanilla sugar.

Add 4 eggs and stir until smooth.

Pour in 300 ml of cream or milk (to your taste), mix thoroughly and put in the refrigerator overnight.

In the morning: cut two apples (preferably sweet and sour) and one pear into thin slices. We spread in a greased and floured form (23 cm in diameter).

Sprinkle with raisins, and pour the remaining Calvados into the dough.

Mix the dough and fill it with fruits.

We bake in the oven for about 40 minutes at 210C.

Sprinkle with powdered sugar. We cool the finished cake, the dough will settle and compact.

Clafoutis is a French dessert that combines the features of a casserole and a pie. Fruits in a sweet egg batter similar to pancake are baked in molds. In a greased baking dish, fruits are first placed, and then they are poured with dough.

This is a quote from Wikipedia. In fact, these are pies made from pancake dough. I offer a recipe for clafoutis from apples. It's fast, simple. It turns out an exquisite clafoutis pie with apples.

Ingredients:

• Sugar 100 grams
• Wheat flour - 100 grams
• Vanilla sugar - one teaspoon
• Chicken eggs - four eggs
• Milk - 300 ml. Can be replaced with cream
• Apples - two medium-sized apples. It is better to take sweet and sour apples. You can replace apples or part of them with pears
• Pear - one
• raisins - one handful
• cognac - for soaking raisins. Can be replaced with rum, calvados or sweet wine. You can do without these frills.

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Clafoutis with apples

To get this delicious apple-pear pie for breakfast, you have to start in the evening. Wash raisins, scald with boiling water and soak in cognac.

Prepare a bowl and add sugar, vanilla sugar and flour, which must first be sifted. Mix until smooth.

Then break the eggs into this bowl and stir everything until a homogeneous mixture is obtained.

Pour in the milk, mix thoroughly again until smooth and put everything in the refrigerator overnight.

In the morning cut fruit into slices.

Prepare a baking dish, grease it with oil. It is better to take butter. But vegetable will work too. Sprinkle flour on top of the butter.

Put the fruit into a mold. Sprinkle apples with raisins. Cognac or rum or wine pour into the dough. Mix the dough again and pour over the fruit.

Preheat the oven to 210 degrees. Put the clafoutis with apples in the oven for about forty minutes to bake.

The finished cake can be sprinkled with powdered sugar. Chill the clafoutis. This will set the dough a little.

The fruit clafoutis is ready. It is delicious warm or cold.