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Entries tagged with 'clafoutis'

Seasonal Baking: Brandied Cherry Clafoutis

Carrie Vasios Mullins Post a comment

Clafoutis is a rustic French custard that's often made with cherries. The problem? Many desserts that use fresh cherries don't have a deep, rich cherry taste. Brandied cherries are the answer: they concentrate the fruit flavor while adding a boozy kick. More

Brandied Cherry Clafoutis

Serious Eats Carrie Vasios Mullins 1 comment

Brandied cherries add a deep cherry flavor and boozy kick to this rustic French custard. More

Sugar Rush: A Rip-Roaring Dessert Ends a Riotous Meal at Root in New Orleans

Sweets Jay Friedman 2 comments

Dinner at Root in New Orleans is like a date with Willy Wonka, full of purposeful whimsy. My clafoutis was a perfect illustration of that. More

One Bowl Baking: Chocolate-Raspberry Pistachio Clafoutis

Sweets Yvonne Ruperti 2 comments

This classic oven baked custardy dessert gets a super rich twist with the addition of crunchy pistachios, tart berries, and luxurious chocolate. More

Chocolate Raspberry Pistachio Clafoutis

Serious Eats Yvonne Ruperti Post a comment

This classic oven baked custardy dessert gets a super rich twist with the addition of crunchy pistachios, tart berries, and luxurious chocolate. More

Seasonal Sweets: Chocolate Cardamon Plums 'Clafoutis'

Sweets Shulie Madnick 6 comments

This late summer take on clafoutis is a quick, no fuss dessert. More

Chocolate Cardamom Plums Clafoutis

Serious Eats Shulie Madnick 7 comments

This clafoutis is a great way to use your late season plums. Cocoa and cardamom add a touch of richness. More

Oreo-stuffed Croissants are Actually Happening at Clafouti in Toronto

Sweets Stephanie Bourgeois 10 comments

A Crookie is a mash-up between a croissant and an Oreo cookie. Is the treat from Toronto's Calfouti an innovation or monstrosity? More

Bake the Book: Hollyhock Clafoutis

Sweets Emma Kobolakis 4 comments

Hollyhocks, a mildly-flavored member of the mallow family, has roots once used to make marshmallows. They're the unexpected ingredient in this light yet satisfying cherry-studded dessert from Cooking With Flowers. More

Hollyhock Clafoutis

Serious Eats Emma Kobolakis 4 comments

Sure, you've had skillet pancakes, but never one filled with flowers. Cooking with Flowers uses hollyhocks, a hibiscus relative, to fluff up a cherry-studded dessert omelette. More

Sugar Rush: Clafoutis at Clafoutis, Santa Fe

Sweets cakespy 3 comments

You might not expect to find a slice of French pastry heaven in Santa Fe, New Mexico, but the truth is the city is experiencing a francophile streak on the dessert scene. One place that stands out is Clafoutis, a French-owned cafe and bakery where everything is very authentic, and very delicious. More

5 French Style Sweets We Love in Santa Fe

Sweets cakespy 2 comments

True: Santa Fe is more famed for chiles than croissants. But if you take the time to check out the bakeries in town, you'll notice a distinct thread of Francophilia. So between your bites of sopaipillas and biscochitos, here are some French style spots you might want to try. More

Sunday Brunch: Pear Cardamom Clafoutis

Sunday Brunch Sydney Oland 1 comment

Clafoutis are simple batter- and fruit-based French cakes. Traditionally served after dinner as a light, seasonal dessert, they also make a quick delicious brunch that can easily satisfy a group. More

Weekend Baking Project: Cherry Clafoutis

Sweets Carrie Vasios Mullins 8 comments

I've already dropped more money than I'd care to admit on buying the first bags of cherries which appeared in the store. But boy were they worth it—so plump, juicy, and sweet. Now that I've (almost) had my fill of the unadorned fruit, my thoughts have turned to using cherries in baking. More

Jenny McCoy's Cherry Clafoutis

Sweets Jenny McCoy 3 comments

How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves. More

Cherry Clafoutis

Serious Eats Jenny McCoy 4 comments

How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves. More

Bake the Book: Cherry Clafoutis

Sweets Caroline Russock Post a comment

Unlike other more complicated French desserts, the most difficult thing about the clafoutis is by far the pronunciation (say it with us, cla-foo-tee). Once you get past the French lesson you'll see that this creamy baked custard is a nearly effortless summer dessert—it's really just a matter of scattering cherries on the bottom of a cast-iron pan, topping them with a batter that's buzzed in the blender, and baking until puffy and golden. More

Cherry Clafoutis

Serious Eats Caroline Russock Post a comment

This custardy French classic is great for those days when you don't feel like rolling out a crust—just scatter the bottom of a cast-iron skillet with fruit, buzz the batter in a blender, and bake until browned and puffy. More

Rhubarb Clafoutis

Serious Eats Caroline Russock 1 comment

The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. Once cooled and arranged in a baking pan, an eggy batter is poured over them and the cake is baked until slightly browned and puffy. More

Sunday Brunch: Cherry Clafoutis

Serious Eats Robin Bellinger 18 comments

I was truly sold on this cherry clafoutis the next day, when I had a sliver straight out of the refrigerator; the flavor and texture of the custard were best when it was cold. Pitting the cherries takes some time, but otherwise this is truly a lightning-fast batter. More

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