Wednesday, January 20, 2016


Are you wondering what a Clafoutis is? Let's start with how to
pronounce it, Clafoutis (kla-foo-tee). It is a French custard pie
with fruit. You can use peaches, cherries, plums or other fruit,
pour the batter on top and it will come out puffed and brown.
It can be eaten while warm. Can be topped with whipped 
cream, cool whip or powdered sugar. I first saw one made by
Martha Stewart (of course) and it looked so beautiful.
Here's my adaption of the recipe from Betty Crocker and 
Valerie Bertinelli's own recipe. She has a show on the Food
Network. This is an easy and quick version. Enjoy


2 cans 14-15 ounce sliced Peaches, drained and cut into bite-
   sized pieces
2 large eggs, separated
1/3 cup plus 1Tbsp. sugar
3 Tbsp. flour
1/2 cup heavy cream or whipping cream
1 tsp. vanilla extract
1/4 tsp. salt
1 tsp. grated lemon zest
1/2 Tbsp. butter, to grease the pie plate
whip cream, cool whip or powder sugar for topping (optional)


Butter a pie dish and set aside.
Preheat your oven to 375 degrees.
Using the bowl from your electric mixer, add the egg yolks
  and the 1/3 cup of sugar, and beat on med-high speed for
  about 3 minutes.
Add the flour, combine, the heavy cream, combine and the
  extract. Reduce to low speed and beat for another 3 minutes.
Now put the pie dish into the oven to preheat for about 5 min.
In a small bowl, whisk together the egg whites and salt just
  till frothy, 30 seconds.
Add this to the batter and beat on low speed till combined.
Toss gently the peaches, remaining sugar and lemon zest and
  put this mixture into the pie plate.
Top with the batter carefully.
Bake for 35 minutes.
Cool for about 10 minutes and serve warm.

No comments:

Post a Comment