Best Grilled Fruit Clafoutis Recipes

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SUNNY'S NUNYA BUSINESS FRUITY CLAFOUTIS



Sunny's Nunya Business Fruity Clafoutis image

Provided by Sunny Anderson

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons salted butter
2 cups pancake batter (from a "just add water" mix)
1 cup Greek yogurt
1 teaspoon almond extract
1 pint fresh raspberries
1/2 cup milk chocolate chips
1/4 cup sliced almonds, for garnish
Powdered sugar, for garnish
1 pint vanilla ice cream, for topping

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F (or preheat a grill to 425 degrees F). Melt the butter in a cast-iron pan, tilting the pan to coat the sides.
  • In a large bowl, mix the pancake batter (according to the package instructions, with the amount of water listed), yogurt and extract. Rest for 10 minutes, then pour the batter into the prepared pan. Add the raspberries and chocolate chips.
  • Place the pan in the oven on the center rack or on the grill over indirect heat. Cook until the batter fluffs up and the center is slightly set, 20 to 25 minutes.
  • Top with the almonds and a dusting of powdered sugar. Serve warm with a scoop of ice cream.

JULIA CHILD'S BERRY CLAFOUTIS



Julia Child's Berry Clafoutis image

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Butter for pan
1 and 1/4 cups whole or 2 percent milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker

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.)

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams

STONE FRUIT CLAFOUTIS



Stone Fruit Clafoutis image

Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.

Provided by Anna Stockwell

Categories     Custard     Butter     Egg     Milk/Cream     Lemon     Vanilla     Cherry     Apricot     Dessert     Soy Free     Peanut Free     Summer     Bake     Entertaining     Quick & Easy

Yield 6-8 servings

Number Of Ingredients 10

2 Tbsp. unsalted butter
3 large eggs
1 cup whole milk
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. vanilla extract
1/3 cup plus 2 Tbsp. granulated sugar
1/2 cup all-purpose flour
2 cups halved and pitted cherries, or pitted and sliced apricots
Powdered sugar (for serving; optional)

Steps:

  • Preheat oven to 350°F. Place butter in a 2-3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4-6 minutes.
  • Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
  • Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25-35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.

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