Clafoutis with apples recipe from Yulia Vysotskaya. Clafoutis - recipes for a delicious filling pie

Have you heard of clafoutis before? To be honest, I also only found out about it recently. I heard that this is a wonderful French dessert, but I did not dare to cook it. I prefer to cook spectacular, but simple meals that do not require a significant investment of time and the availability of exotic products. And I consider the French gourmets, especially in terms of desserts. Therefore, I did not at all imagine that I could come across a simple recipe from french cuisine and even more so to cook a French dessert yourself.

After wandering around the expanses of the Internet, I realized that no special difficulties are foreseen with the preparation of clafoutis. In our understanding, this bulk cake with berries or fruits. But not quite, there are differences. The dough for clafoutis is made very liquid, like pancake. They take a little flour, respectively, the calorie content of clafoutis is lower than that of ordinary pies. Finally, the berries-fruits used as a filler are soaked in aromatic alcohol (rum, brandy, cognac), which gives a special charm. ready meal. The result is either a thick tender pancake stuffed, or a casserole, or a pie, in a word - a dessert.

Classics of the genre - clafoutis with cherries, but recipes with various fillings mass, if desired, you can even use savory fillings such as seafood. I decided to experiment with the leftover apple harvest. BUT frozen cherry wait in the wings - I'll cook a classic clafoutis for the New Year. By the way, apple clafoutis has its own funny name - flonyard. I’ll tell you in detail about my first experience of making clafoutis, and don’t let this word scare you anymore, just like the word “flonyard”.

How I made clafoutis with apples (flonyard)

For my experiment, I prepared the following products:

• medium-sized apples - 5 pieces;
• cream - ½ cup (hereinafter - Art.);
• sugar - ½ tbsp.;
• large eggs - 3 pieces;
• cognac - ¼ st.;
• butter- 5 tbsp. spoons;
• seedless raisins - ½ tbsp.
• flour - 50 g;
• cinnamon - a pinch.

I washed the raisins well, soaked them in cognac.

The form was smeared with butter, powdered granulated sugar.

Turned on the oven to heat up to 190 degrees.

I washed the apples, removed the middle ones, cut them into slices about 1 cm thick.

Lay the sliced ​​apples in a single layer. Lightly sprinkled the slices with melted butter, sprinkled with sugar (2 tablespoons).

I placed the mold on the top of the preheated oven for 25 minutes. She herself was busy preparing the filling for dessert.

I turned the eggs with sugar with a blender into a lush mass.

I took the apple mold out of the oven. The apples softened, but the slices remained intact. Until such a state, they should have been baked.

I poured the apples with the liquid left after soaking the raisins, carefully poured them with dough.

Now the form with the future dessert was sent to the middle level of the oven, baked for about 25 more minutes at the same temperature. The aroma was incomparable!

The surface is reddened. I stuck a skewer into the dessert - it remained clean. My apple clafoutis is ready!

A family tea party with a Russian version of a French delicacy was a success, even very well.

Everyone was satisfied, but it seemed to me that there were too many raisins: its taste interrupted the taste of apples. From now on, I will reduce the amount of raisins by half.

Ludmila Musatova

Clafoutis is a French dessert that combines the features of a pie and a casserole. The basis of the dessert is a pancake-like dough made from milk, eggs and flour. Clafoutis can be baked with any berries and fruits. Apple, pear or peach clafoutis are called flonards.

Today we will bake clafoutis with apples, aka flonyard.

For cooking we need:

Ingredients:

• 3 eggs
• Flour - 70 g (you can use 50 g of flour and 20 g of cornstarch)
• 2 apples
• Sugar - 90 g
• Milk - 350 ml
• Vegetable oil - 2 tbsp. spoons
• Vanilla - to taste
• Cinnamon - to taste
• 1-2 tbsp. spoons of cognac
• You can add 1 teaspoon of baking powder, then the dessert will turn out more magnificent and higher

Cooking:

Beat eggs with a pinch of sugar until fluffy strong foam.

Combine flour with cornstarch and baking powder, mix. Gradually add sugar, flour, vegetable oil, vanilla, continuing to whisk continuously.

Heat milk in a saucepan without boiling. Pour in a thin stream into the dough, add cognac, beat a little more.

Leave the dough for 30 minutes to infuse. The dough can also be prepared in the evening, and in the morning just pour over the fruit and put the dessert in the oven to bake.

Wash apples, peel, cut into thin slices.

Pour into a mold greased with butter and sprinkled with flour. If the form is silicone, you can not lubricate with oil. Pour batter over apples.

Sprinkle with cinnamon.

Put the dessert to bake in a preheated oven to 200 degrees for 15 minutes. Then lower the temperature to 180 degrees and bake for another 30 minutes.

Let the finished dessert cool completely. Clafoutis (flonyard) can be served slightly warm, but a cold dessert is much tastier.

Enjoy your meal!

More delicious 😉

Today I want to offer you a recipe for clafoutis with apples. Such a casserole pie will definitely please your household and diversify the usual menu. Apple season lasts a long time, and you can cook this pastry at least every day. Making clafoutis is very simple, and you can easily cope with this pastry.

To prepare the clafoutis, prepare necessary products from the list.

Immediately prepare the apples, as the dough cooks very quickly. Peel 2 apples and cut into small cubes. One apple does not need to be peeled, just remove the core with seeds.

Grease the mold thoroughly with butter and fill the bottom with apple slices.

Break eggs into a bowl, add sugar and vanilla. Beat with a whisk.

Add a pinch of salt to the mixture, sift the flour with the baking powder. Stir the dough with a spoon.

Add milk to the dough in portions, stirring well. As a result, the dough will turn out liquid.

Pour the dough into the mold over the apples, and cut the remaining apple into thin slices and overlap on top.

Preheat the oven to 170 degrees and bake the clafoutis with apples for 35-40 minutes.

Remove the clafoutis from the oven and cool slightly.

Since it is customary to serve clafoutis warm, sprinkle it powdered sugar and you can invite your family for a tasting. In hot weather, clafoutis with apples can be served with ice cream.

Enjoy your meal!

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.

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.