Hi there, today in the kitchen we were going to make my take on Clafoutis. No, it’s not a traditional Clafoutis because we’re not using some the traditional ingredients which would be cherries. Instead I'm going to substitute my home canned peaches and we’re not going to be using cream because we’re going to be using the juice that the peaches are preserved in.
So for purist it might not be right but it is essentially a Clafoutis. So we’re going to start off. In the frying pan here I've got some butter that I'm just melting and we want to take the peaches and just drain off the syrup. Now, if you don’t have home canned peaches you could use apricots that you buy at the store or peaches that you buy at the store even pears if they're preserved in syrup. To the syrup we’re going to add sugar, some all-purpose flour, three eggs and I'm going to put in some yogurt. Now, you could and I've been known to use either changeably yogurt and sour cream so whichever you’ve got in your fridge.
This is pretty much to me, this is an emergency dessert. Everything that goes in here I have and it can be on the table in about 25 minutes. So you just want to whisk those together. Now, I've got this melted butter so I want to pour about half of the melted butter into our butter and the other half I'm going to leave in the pan and I'm going to bring the pan up to sort of medium high temperature. Whisk that butter into the batter and then pour the batter into the frying pan.
So in sort of medium high heat we want to start to cook the batter in the frying pan on the stove top and as it starts to cook just throw in your fruit pieces. And this are peaches that Julie preserved for us and you can find that recipe elsewhere on the website and the recipe for this Clafoutis of course is in the downloadable PDF format underneath the video.
So the fruits segments are in there and we just want to cook this until it starts to bubble around the outside and firm up just a little bit. So we've got some nice bubbling around the edges. It starts to look a little bit like an omelet and at that point you just want to put it in the oven. We’ll cook that in the oven for 18 to 20 minutes.
Okay, it’s look like we’re done. Now it comes with a nice, puffy, golden brown, sweet buttery smell. Now you can serve this right into the pan hot if you want or you can let it cool down put it on to a presentation platter for the table. Thanks for stopping by. I hope to see you again soon.
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