Clafoutis - recipes for a delicious pie with filling. Clafouty with apples: seeing off autumn with a fragrant flonyard Clafouty with apples from Julia Vysotskaya

Clafoutis is a French dessert that combines features of a casserole and a pie. Fruits in a sweet liquid egg dough, similar to pancake dough, are baked in tins. Fruits are first placed in a greased baking dish and then poured over with dough.

This is a quote from Wikipedia. In fact, these are pies from pancake dough... I propose a recipe for apple clafoutis. It's fast, simple. It turns out to be 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 are two medium sized apples. Better to take sweet and sour apples. You can replace apples or some of them with pears
• Pear - one
• raisins - one handful
• cognac - for soaking raisins. Can be substituted with rum, calvados or sweet wine. You can do without these frills.

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Making clafoutis with apples

To get this delicious apple and pear pie for breakfast, you have to start in the evening. Wash the raisins, scald with boiling water and soak in cognac.

Prepare a bowl and add sugar there, vanilla sugar and flour, which must first be sieved. Stir until smooth.

Then break eggs into this bowl and stir everything until a homogeneous mixture is obtained.

Pour in milk, mix thoroughly again until smooth and put everything in the refrigerator overnight.

Cut the fruit into slices in the morning.

Prepare a baking dish, grease it with butter. Better to use butter. But vegetable is also suitable. Sprinkle flour over the butter.

Put the fruits in a mold. Sprinkle the apples with raisins. Pour brandy or rum or wine into the dough. Stir the dough again and pour over the fruit.

Preheat the oven to 210 degrees. Place the apple clafoutis dish in the oven for about forty minutes to bake.

Sprinkle the finished cake with icing sugar. Cool the clafoutis. This will cause the dough to settle down a little.

Clafoutis with fruit is ready. It tastes warm or cold.

Have you heard anything about clafoutis before? To be honest, I also found out about him only recently. I heard that it was a wonderful French dessert, but I did not dare to cook it. I prefer to cook spectacular, but simple dishes that do not require a significant investment of time and the availability of exotic products. And I consider the French to be gourmets, especially when it comes to desserts. Therefore, I did not at all imagine that I could come across a simple recipe from French cuisine, and even more so make a French dessert on my own.

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

The classic of the genre is clafoutis with cherries, but there are a lot of recipes with various fillings, if you wish, you can even use unsweetened toppings such as seafood. I decided to experiment with the remnants of the apple harvest. BUT frozen cherry wait in the wings - I'll prepare a classic clafoutis for the New Year. By the way, apple clafoutis has its own funny name - floniard. I will tell you in detail about my first experience of making clafoutis, and let this word no longer scare you, like the word "floniard".

How I cooked clafoutis with apples (flonyard)

For my experiment, I prepared the following products:

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

I washed the raisins well, soaked them in cognac.

Form smeared butter, powdered with sugar.

I turned on the oven to heat up to 190 degrees.

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

I put the sliced ​​apples in a mold in one layer. Lightly sprinkled the slices with melted butter, sprinkled with sugar (2 tablespoons).

Place the mold in the top of the preheated oven for 25 minutes. She herself started preparing the filling for the dessert.

Eggs with sugar turned into a fluffy mass with a blender.

She took the apple mold out of the oven. The apples have softened, but the wedges remain intact. To such a state, they should have been baked.

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

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

The surface is browned. I stuck a skewer into the dessert - it remained clean. My clafoutis with apples is ready!

Family tea drinking with the Russian version of the French delicacy was very successful.

Everyone was happy, but it seemed to me that the raisins were too much: its taste interrupted the taste of apples. Henceforth, I will reduce the amount of raisins by half.

Lyudmila Musatova

After all, lazy people! Instead of baking neat pancakes, they take, pour the dough over the fruit and go about their business, no, they stand at the stove for 40 minutes.
I'm lazy too. And I’m fine with one big, thick pancake baked in the oven. If you prepare the dough in the evening, then in the morning you will only have to cut the fruit and put everything in the oven. Excellent breakfast and there is another 40 pleasant minutes to roll around 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: pour raisins (a small handful) with calvados.

Mix 100 grams of sugar and 100 grams of flour in a bowl. You can add vanilla or vanilla sugar.

Add 4 eggs and stir into a homogeneous mass.

Pour in 300ml 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. Place in a greased and floured dish (23cm diameter).

Sprinkle with raisins and pour the remaining calvados into the dough.

Mix the dough and fill it with fruit.

Bake in the oven for about 40 minutes at 210C.

Sprinkle with powdered sugar. Cool the finished cake, the dough will settle and thicken.

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. The apple season lasts a long time, and you can cook these pastries every day. Making clafoutis is easy and you can tackle these baked goods with ease.

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

Prepare the apples right away, as the dough cooks very quickly. Peel 2 apples and cut into small cubes. You do not need to peel one apple, just remove the core with seeds.

Grease the dish thoroughly with butter and fill the bottom with apple pieces.

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

Add a pinch of salt to the mixture, sift the flour with 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 to be liquid.

Pour the dough into a mold over the apples, and cut the remaining apple into thin slices and spread overlapping 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 clafoutis is usually served warm, sprinkle it with powdered sugar and you can invite your family for a tasting. In hot weather, apple clafoutis can be served with ice cream.

Bon Appetit!

Clafoutis is a French dessert that combines 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 kind of fruit and berries. Apple, pear or peach clafoutis are called floniards.

Today you and I will bake clafoutis with apples, aka flonyard.

For cooking we need:

Ingredients:

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

Preparation:

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

Combine flour with starch and baking powder, mix. Gradually add sugar, flour to the eggs, vegetable oil, vanilla, whisking 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 the fruit and put the dessert in the oven to bake.

Wash apples, peel, cut into thin slices.

Put in a dish, greased with butter and sprinkled with flour. If the mold is silicone, you do not need to lubricate with oil. Pour the dough over the 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.

Allow the finished dessert to cool completely. Clafoutis (flonard) can be served slightly warm, but cold dessert much tastier.

Bon Appetit!

More delicious 😉