Clafoutis
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Clafoutis
Clafoutis is a French batter pudding which originates from the Limousin region and this recipe is from a French friend who showed me how to make it and the recipe is in the measurements I took from her. I prefer to use pears, apricots or even apples instead of the traditional cherries, which require more preparation. Gluten free flour is substituted for wheat flour and works well with a 1:1 substitution and no additional liquid. If you don't have an all-purpose gluten-free flour to hand, you can make your own, with 2 parts rice flour, 2 parts sorghum flour, 1 part potato flour, 1 part tapioca flour - measured in grams or ounces rather than cups. A tablespoon or so of ground almonds will also completely change the texture from a batter pudding to a more cake-y dish. It's delicious either way.
Times
- Prep Time : 10 min
- Cook Time : 40 min
- Ready Time : 50 min
Servings
Ingredients
- 1 glass gluten free all purpose flour
- 1 glass milk or soy milk
- 1 glass sugar I prefer to use 3/4 glass
- 3 eggs
- 3 apples or another fruit of your choice
- 1 sachet vanilla sugar or teaspoon vanilla extract
- 1.5 tablespoons canola or sunflower oil
- 1 teaspoon baking powder
Directions
Mix together all dry ingredients.
Add the eggs, oil and milk, a little at a time and mix well with a hand whisk.
Peel the apples. Quarter, core and slice and arrange in a buttered flan dish.
Pour over the batter.
Bake at 180 degrees celsius (350 F) for 40 minutes, until golden.
Best served warm not hot with vanilla ice cream.
About jbolsom
Posted in
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Dairy , Desserts , Chanukah , 15-minute Prep , French , Quick (under 30 minutes) , Gluten Free , Fruit , 000
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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