Breakfast Clafoutis

Breakfast Clafoutis Recipe - French Blueberry, Raspberry and Cherry Dish

Region / culture: France | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Breakfast Clafoutis is a delightful and versatile dish that combines the sweetness of fruit with a tender, custard-like batter. Originating from France, this dish can be served as a luxurious breakfast, a brunch centerpiece, or even a light dessert. The beauty of Clafoutis lies in its simplicity and the ease with which it can be adapted to suit any taste or season by changing the fruits used. This recipe focuses on a version that can be made with blueberries, cranberries, or plums, offering a range of flavors from tart to sweet.

History

Clafoutis, traditionally known as Clafoutis aux Cerises, is a French dessert that originated in the Limousin region. The classic version is made with black cherries arranged in a buttered dish covered with a thick flan-like batter. The dish is then baked to perfection. Over time, the recipe has evolved, and various fruits such as plums, apples, and berries are now commonly used, giving rise to different variations like the Breakfast Clafoutis.

Ingredients

4 to 6 oz (170 g) blueberries
raspberries, or cranberries
or 12 oz (340 g) (approx.) cherries, peaches, or plums
zest from 1 small lemon, grated
2 tbsp sugar, plus additional to sweeten the fruit
0.5 cup unbleached all-purpose flour
0.25 tsp salt
2 eggs, any size
1 cup milk (low-fat, if desired)
1 tbsp unsalted butter
confectioners' sugar
sour cream (optional)

How to prepare

Preheat the oven to 425. Wash and prepare the fruit. Cherries should be stemmed and, if desired, pitted. Plums or peaches should be pitted and cut into bite-sized pieces. Commercial cranberries should be cut in half. Small wild cranberries, blueberries, or raspberries need only be picked over to remove stem pieces and debris.

Make lemon sugar by mixing the lemon zest with the 2 tbsp sugar in a small dish. In a large bowl, sift together the flour and salt. In a small bowl, beat the eggs gently and whisk in the milk. Add the wet ingredients to the dry ingredients a little at a time, whisking smooth. Stir in the lemon sugar. Let the batter rest while the fruit is being cooked.

In a 10-inch nonstick skillet, melt the butter over medium heat, coating the bottom and the sides halfway to the rim. When the butter is bubbling, add the fruit. Stir until each piece has softened and is coated with butter, about 2-3 minutes. Then sprinkle in sugar to sweeten. We use about 2 tsp of granulated sugar for all fruit except cranberries (which require about twice as much) and peaches (where we prefer brown sugar). When this sugar has dissolved and turned into a syrup, about 2 minutes, stir up the batter and scrape it carefully into the pan over the fruit. Put the skillet into the oven to bake for about 20 minutes. At this point, the clafoutis will be set, golden brown, and puffed up at the edges. Divide into warmed bowls, sift a little confectioners' sugar over each, and top if you like with a spoonful of sour cream.

Enjoy.

Variations

Experiment with different fruits based on the season or your preferences. Apples and cinnamon in the fall, cherries in the summer, or mixed berries for a colorful spring version. Adding a splash of vanilla extract or almond extract can also enhance the flavor.

Cooking Tips & Tricks

For the best results, use fresh, in-season fruits for your Clafoutis. If using frozen fruit, ensure it is thoroughly thawed and drained to prevent excess moisture from making the batter soggy. When mixing the batter, do so gently to avoid overworking the flour, which can result in a tough texture. Letting the batter rest before baking allows the flour to hydrate and results in a more tender Clafoutis. Lastly, baking in a preheated oven is crucial for achieving the characteristic puff and golden color.

Serving Suggestions

Serve the Clafoutis warm from the oven for the best texture and flavor. A dusting of confectioners' sugar and a dollop of sour cream or Greek yogurt can add a delightful contrast to the sweetness of the fruit.

Cooking Techniques

The key technique in making Clafoutis is gently incorporating the wet and dry ingredients to ensure a smooth, lump-free batter. Baking at a high temperature initially helps achieve a puffed, golden crust while keeping the interior tender.

Ingredient Substitutions

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Almond milk or coconut milk can be used as a dairy-free alternative. To reduce sugar, use a sugar substitute or reduce the quantity and choose naturally sweet fruits.

Make Ahead Tips

While best served fresh, the batter for Clafoutis can be made a night ahead and stored in the refrigerator. Bring it to room temperature before baking. The baked Clafoutis can also be reheated gently in the oven.

Presentation Ideas

Serve individual portions in ramekins or slice the Clafoutis in wedges. Garnish with fresh fruit, mint leaves, or a sprinkle of powdered sugar for an elegant presentation.

Pairing Recommendations

A cup of strong coffee or a glass of sparkling wine complements the sweet and tart flavors of the Clafoutis perfectly. For a dessert option, pair with a sweet dessert wine.

Storage and Reheating Instructions

Store leftover Clafoutis covered in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-15 minutes or until warmed through. Avoid microwaving as it can make the texture rubbery.

Nutrition Information

Calories per serving

A typical serving of Breakfast Clafoutis contains approximately 250-300 calories. The calorie count can vary based on the fruits used and any optional ingredients like sour cream.

Carbohydrates

A serving of Breakfast Clafoutis contains approximately 30-40 grams of carbohydrates. The exact amount depends on the type of fruit and the amount of sugar used. The flour and sugar are the primary sources of carbohydrates in this dish.

Fats

The fat content in a serving of Breakfast Clafoutis primarily comes from the eggs, butter, and any added fat in the milk (if using full-fat milk). On average, a serving contains about 10-15 grams of fat.

Proteins

Each serving of Breakfast Clafoutis provides about 6-8 grams of protein, mainly from the eggs and milk. The exact amount can vary slightly based on the type of milk used (whole milk will contribute more protein than skim milk).

Vitamins and minerals

Breakfast Clafoutis is a good source of several vitamins and minerals, especially if made with berries. Blueberries and cranberries are rich in Vitamin C and antioxidants. Eggs and milk contribute B vitamins and minerals such as calcium and phosphorus.

Alergens

Common allergens in this recipe include eggs, milk, and gluten (from the flour). Those with allergies or sensitivities to these ingredients should take caution.

Summary

Breakfast Clafoutis offers a balanced mix of carbohydrates, proteins, and fats, making it a satisfying start to the day. It also provides vitamins and minerals, particularly if made with nutrient-rich fruits like berries.

Summary

Breakfast Clafoutis is a versatile and delightful dish that combines the sweetness of fruit with a tender, custard-like batter. It's a nutritious option that can be adapted to suit any taste or dietary need, making it a perfect addition to any breakfast or brunch table.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Breakfast Clafoutis. It was a warm summer day, and I had decided to attend a local cooking class to learn some new dishes. The instructor, a sweet older woman with a twinkle in her eye, introduced us to this French breakfast dish that she had learned to make from her grandmother.

As she demonstrated how to prepare the Clafoutis, I was mesmerized by the simplicity and elegance of the dish. It was essentially a baked custard filled with fresh fruits, usually cherries, but the instructor had decided to use a mix of berries for a more colorful and flavorful twist. The aroma that filled the kitchen as the Clafoutis baked in the oven was simply divine.

After the class, I couldn't wait to try making the Breakfast Clafoutis at home. I gathered the ingredients - eggs, milk, sugar, flour, vanilla extract, and a mix of berries - and got to work following the recipe that the instructor had provided us with. As I cracked the eggs and whisked them together with the milk, sugar, and flour, I couldn't help but feel a sense of connection to my own grandmother, who had passed down her love of cooking to me.

Once the batter was ready, I gently folded in the berries and poured it into a buttered baking dish. As I placed it in the oven and watched it puff up and turn a golden brown, I felt a sense of accomplishment wash over me. The Breakfast Clafoutis looked and smelled delicious, and I couldn't wait to taste it.

When I finally took a bite of the warm Clafoutis, I was transported back to my grandmother's kitchen, where she would always have a warm meal waiting for me after a long day. The flavors of the sweet custard and the burst of berries mingled perfectly in my mouth, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made the Breakfast Clafoutis countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I would add a splash of almond extract for a nutty flavor, or a sprinkle of cinnamon for a touch of warmth. I have also experimented with different fruits, from peaches to apricots, always striving to create a new twist on this classic dish.

As I sit here now, surrounded by my collection of recipes and memories, I can't help but feel grateful for that cooking class all those years ago. It not only introduced me to the delicious Breakfast Clafoutis, but it also reignited my passion for cooking and sharing meals with loved ones. And for that, I will always be thankful to the sweet older woman who shared her grandmother's recipe with me.