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  • Clafoutis

    I made the clafoutis from the primal cookbook yesterday - using raspberries instead of peaches. It was very good - lovely flavour - but somehow lighter than the one I generally make. I really like the taste of the maple syrup. It is great to have a version that I can make with no flour - I thought it was goodbye to one of my favourites!

    Today I shall try my old recipe, replacing 4 oz of plain flour with a mix of coconut and almond flour, and replacing milk with coconut milk and cream.

    Next one will be cherry tomato and prosciutto - an all time favourite! A small amount of parmesan can't hurt??!!

  • #2
    I've made them with the coconut & almond flours - works great. Also try hazelnut flour/meal. Goes great with the fruits! I also made one with plantain & coconut & I seasoned it with garam masala. Interesting & tasty! I've found I like a slice of cold clafouti as a side to my salads. I am amazed at how satisfying & filing that is! I think clafoutis are turning into our base to go to for almost any situation!

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    • #3
      I made this one for fam and friends. The original with my own blend of curry spice. Wow wow wow.

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      • #4
        i made one with dill, garlic, sundried tomatoes, and chicken, and it was awesome. my primal journal has a pic of the chocolate blueberry one i made yesterday, and i fully well plan on making one using the SoG BBQ sauce because i am the SoG BBQ sauce stalker. it is such a versatile recipe and i love it!
        sigpic

        HANDS OFF MY BACON :: my primal journal

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        • #5
          We made the curry one from the forum and while the kids thought it was .... odd, Hubby and I thought it was really good. I toasted slivered almonds and added them to the chicken, as well as toasted the curry blend and let it 'bloom' in the cream before I finished it and ooooo so good! We did bake it in a 9x13 pan, and I think next time, I will double it so the pieces are thicker. Already planning another batch!
          Every day is another stitch in the quilt of life.
          ~*~*~*~*~*~*~
          Re-Start date 6/23/2011
          me--Post pregnancy --mama to a beautiful baby boy--
          273.4/269.3/115
          Hubby--230/227.8/165

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          • #6
            I made the curry one and the kids loved it! I also made a cheeseburger version, with ground beef sauteed with onions and garlic. I added that and some smoky cheddar cheese, the kids loved it! Any recipe the kids like is a keeper. I've made it with an assortment of berries too but I prefer the savory versions.
            ~Beth~ wife to Chris, mommy to Anthony Nathaniel, Anastasia Fae, Baby C, David Cillian, and Charlie George.

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            • #7
              Hah! I got a banana + mulberry clafouti in the oven right now. Not from the book, I created it myself.

              edit: I failed. My clafouti turned into scrambled eggs with fruit.
              Last edited by rphlslv; 06-16-2010, 11:17 AM.
              .`.><((((> .`.><((((>.`.><((((>.`.><(( ((>
              ><((((> .`.><((((>.`.><((((>.`.><(( ((>

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              • #8
                I have never even heard of clafoutis until recently!. I keep seeing people mention it but with all sorts of different ingredients. I guess it is just a base mixture and then you add whatever you want and bake it? Would someone mind posting the basic ingredients and how long to bake it? Thanks.

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                • #9
                  Actually, just posted this question in a different thread b/c I couldnt fing this one. Guess I didnt look hard enough.

                  I wanted to make a fruit clafouti tonight but I gorgot cream when I was at the store this morning. I CANNOT go out again, so I am bummed. Can I make it with 2 c whole milk rather than 1 c whole milk and 1 c cream? If not, is there a different adjustment I can make (minus adding coconut milk as it totally upsets my stomach) and still be able to make it tonight??? TIA!

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                  • #10
                    I didn't use the recpie from the cookbook--becasue I don't have it....yet! I found the one I used in the recipes on the PB forum.
                    Every day is another stitch in the quilt of life.
                    ~*~*~*~*~*~*~
                    Re-Start date 6/23/2011
                    me--Post pregnancy --mama to a beautiful baby boy--
                    273.4/269.3/115
                    Hubby--230/227.8/165

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                    • #11
                      etsmom, I would reduce the milk and add a couple of T of butter or ghee.

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                      • #12
                        thanks egold - So, by how much, would you say, should I reduce the milk? Like 1 1/2 c milk and 2 tbs butter? I know it will be a partial experiment, and i am willing to take a chance, I just want to get the best info before i give it a try. I wsh there was a better sub for the cream... yougurt, maybe? It is thicker. Would that be totally gross?

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                        • #13
                          etsmom, yes, that sounds good. Keep in mind that my understanding of the problem some clafouti experiments has been that it doesn't puff but comes out more like a frittata or scrambled eggs. I think you need to beat the egg mixture well and combine the fat and eggwhites and incorporate air. Maybe some bakers (I'm not one) can chime in with other tips.

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                          • #14
                            Yes, you can make it with milk and cream mixed. Or coconut milk and cream. It is not using flour that I am having to get used to - it has been a staple for years here and I have so far subbed almond flour and coconut flour to good effect.

                            I think they are amazingly forgiving!
                            Originally posted by etsmom View Post
                            Actually, just posted this question in a different thread b/c I couldnt fing this one. Guess I didnt look hard enough.

                            I wanted to make a fruit clafouti tonight but I gorgot cream when I was at the store this morning. I CANNOT go out again, so I am bummed. Can I make it with 2 c whole milk rather than 1 c whole milk and 1 c cream? If not, is there a different adjustment I can make (minus adding coconut milk as it totally upsets my stomach) and still be able to make it tonight??? TIA!

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