Hello dear readers of the site! We continue to get acquainted with the traditional dishes of the cuisines of the world, and our constant culinary blog Vera Tyumentseva helps us in this, as always. Clafoutis is a classic French dish that is not widely spread in the world. In the most traditional version, it is proposed to cook it with fresh pitted cherries. Do not expect a particularly exquisite appearance or a lush high profile from this dish, but the taste ... It is in this sweet and sour bouquet, as many believe, that the true taste of France is hidden. The dish is relatively low in calories and may well become a frequent guest on the family table. Cherries can be easily replaced with apricots, cherries, apples or pears. Also be sure to check out the original recipe.

Ingredients:

• Fresh pitted cherries - 300 gr. (or other fruits)
• Flour - 150 gr. (1.5 multi-glasses)
• Egg - 3 pcs.
• Sugar - 4 tablespoons. spoons
• A pinch of salt
• Milk - 150 ml
• Vegetable oil for greasing the bowl

Cooking clafoutis in a multicooker:

Vera cooked clafoutis with cherries in a multicooker Stadler Form, (power 800 watts).

First of all, mix flour and sugar.

Then we break three eggs into the mixture, mix and add milk.

Stir the mixture again. We make sure that there are no lumps in the dough.

Gently cover the multicooker bowl with vegetable oil. Then pour out the fresh cherry from which all the seeds have previously been removed.

Pitting is probably the longest step in making a pie. But you have to go through it, because we make a real French clafoutis. Sprinkle the cherries with sugar.

Clafoutis literally translates as "fill". So we fill the multicooker bowl with a pre-prepared dough (fill the cherry with dough).

And that's it! If all the cooking steps are followed, then you just have to set the BAKING mode for 80 minutes and wait. The pie will turn out to be very aromatic and delicious. Be sure to please yourself and your loved ones!

Banana clafoutis is a great breakfast, dessert or snack throughout the day that the whole family will enjoy. Prepared on an egg-milk basis, with the addition of a small amount of flour, the dessert turns out to be light and tender and has an incredibly seductive aroma and taste of bananas and caramel. Simple, quick to prepare and affordable in ingredients, banana clafoutis is a great alternative to traditional coffee or tea pastries. Try it!

Prepare the ingredients according to the list.

Brush the baking dish with softened butter.

Cut the banana into slices about 0.5 centimeters thick.

Melt 2 tablespoons over medium heat. butter.

Add 3 tablespoons. Sahara. Stir and heat everything together for a few minutes until the sugar melts.

When the mixture boils, continue to fry the mass over medium heat until the first golden-orange glints appear on the surface of the bubbles.

Then reduce heat and cook the mixture for a few more minutes, until the mixture takes on a rich caramel-golden hue. If at this stage the mass is slightly exfoliated (part of the oil will separate), this is not a problem.

Dip the banana slices into the caramel and cook for another 1 minute.

Divide the banana slices and caramel into portioned baking dishes.

Heat the milk without bringing it to a boil.

Beat the eggs until fluffy.

Add vanilla, 3 tablespoons. sugar and a pinch of salt, and beat for a few minutes, until the sugar dissolves. Then, add the sifted wheat flour and beat for another 1-2 minutes, until smooth.

While stirring the mixture, add hot milk in small portions.

It is important that at the initial stage the portions of milk are very small, so that you gradually increase the temperature of the mixture. After adding about half of the hot milk, the remaining milk can be poured in a thin stream.

Divide the egg and milk mixture into portioned baking dishes.

Place the dessert in an oven preheated to 180 degrees and bake for 30-35 minutes, until golden brown. Check the readiness of the dessert by piercing the clafoutis with a wooden skewer. If the skewer comes out dry, the dessert is ready. Leave the dessert in the turned off oven for 5 minutes and then serve.

The banana clafoutis is ready. Bon Appetit.

Clafoutis is a jellied pie originally from France, which is baked from a very thin dough (like thin pancakes). In the most "correct" version, clafoutis is cooked with cherries, and without taking out the seeds. But depending on your preferences, such a pie can be prepared with various fillings - fresh and frozen berries and fruits, with vegetables, as well as seafood, meat and mushrooms.

There is another delicate dessert called flonyard. This is the same clafoutis, only with a pear or an apple.
The recipe, which we will now talk about, is interesting primarily because of its low calorie content. There is no sugar in it at all, and very little flour is needed. When finished, it looks a bit like a cottage cheese casserole.

The composition of the clafoutis is as follows:

• 1 full and 1/4 multi-glass flour;
• 2 eggs;
• 1.5 multi-glasses of milk;
• 1 bag of vanilla sugar;
• 25 g butter;
• 800 g of apricots;
• icing sugar or cream.

Multicooker: Panasonic, Redmond, Polaris, Philips and others.

Recipe

Combine flour with eggs and vanilla sugar. You will get a thick dough.

Add milk little by little and stir. Making the dough will be easier if you pour it into a blender (with a bowl) or use the services of a mixer. After all the lumps have disappeared, it can be set aside for half an hour.

Cut off the desired piece of butter (visually it is 1/8 of a classic 200 g pack), put it in a multicooker and press "Preheat".

Prepare apricots. Fresh ones need to be cut into two halves and pitted. Drain the syrup from the canned food. Do not defrost frozen ones.

The butter has melted. Place the apricots in the oil puddle, cut side down. Pour the resulting dough.

Bake the clafoutis in the multicooker on the Bake function for 45 or 50 minutes.

After the beep, the cake is ready! It will rise very high; however, it will immediately fall by half. Do not take out the clafoutie right away, let it cool in the bowl, as it is very tender right after baking.

When serving, you can sprinkle with icing sugar, top with ice cream balls (if the clafoutis is cold) or pour over cream.

Amazing and the most-most cherry of all cherry desserts prepared the other day in your beloved slow cooker - clafoutis with cherries! Until the cherry season is over, I want to cook as many different delicious dishes with these berries as possible.

This French dessert - cherry clafoutis turns out to be a very popular dish in France and is prepared there almost every day! In addition, French housewives are not hindered by the lack of fresh cherries, because clafoutis can be prepared from both canned and frozen berries.

At its core, clafoutis is a cross between a casserole and a pie. And the whole cooking process, quite simple by the way, comes down to several successive steps:

1. preparation of berries;
2. dough preparation;
3. laying out berries in a mold;
4. pouring berries with dough.

Cherry clafoutis is a classic dessert. But do not be discouraged if you suddenly do not have cherries, because clafoutis can be made from peaches, apples and pears, only by cutting them into small pieces.

What you need to cook clafoutis with cherries in a slow cooker:

products for clafoutis

For filling:

• 3 cups cherries;
• 1 tablespoon sugar

for the test:

• 3 raw eggs
• 80 grams of sugar;
• a pinch of salt;
• 1 glass of milk (200 ml);
• 0.5 cups flour (100 g);
• a little butter (to grease the mold);
• some bread crumbs or semolina (for dusting the mold).

How to cook clafoutis with cherries in a slow cooker?

First you need to prepare the filling. To do this, rinse the cherries and remove the seeds from them. Sprinkle the berries with sugar (1 tablespoon) and mix.

cherries with sugar

Now let's prepare the dough. Eggs in the amount of 3 pieces, beat with 80 g of sugar (this is approximately 8 tablespoons). Salt. Pour in a glass of milk. Continuing to beat, add flour in small portions.

The dough for clafoutis turns out to be very liquid, but you should not panic and add excess flour, the dough should be so!

Grease the multicooker pan with butter, sprinkle with breadcrumbs or semolina.

Lay out the prepared cherries.

Pour the dough on top.

Bake in a multicooker for 80 minutes (50 + 30) on the Keks program.

Check for readiness with a wooden toothpick; it should come out of the clafoutis dry when pierced.

Let the dessert cool slightly with the lid of the multicooker open. Remove carefully with a hinged steamer. Top with a flat dish and turn over.

clafoutis ready!

Clafoutis with cherries in a slow cooker is ready!

Enjoy your tea!

This recipe was prepared in a multicooker DEX DMC-55, bowl volume - 5L, device power - 860W. More information about this model of a multicooker can be found in the article

Chocolate clafoutis is a new original taste for those who like to experiment. Dessert can be made with cherries (see mine), but today I decided to use canned peaches, which I have never regretted. I also changed the cooking method. If I cooked the clafoutis in the oven, then I cooked chocolate in a slow cooker. It was a very interesting experience. Now I know that clafoutis in a multicooker works great!

Since baking powder is usually not added to the clafoutis dough, the consistency of the finished dessert is quite peculiar - a slightly hard crust on top and bottom and a tender, moist dough inside. The multicooker contributes to the creation of an almost perfect clafoutis shape.

Preparation time: 15 minutes. Cooking time: 50 minutes. Servings: 8

Ingredients

In order to cook chocolate clafoutis with canned peaches in a multicooker, you will need:

• 3 eggs
• 150ml milk
• 5 tbsp Sahara
• 5 tbsp flour
• 1 pinch of salt
• 2 tbsp cocoa powder
• 2 tbsp cognac
• 250g canned peaches
• 10g butter (to grease the bowl)

In the preparation of chocolate clafoutis with peaches, we used a Brand 6051 multicooker-pressure cooker with a power of 1000 W and a bowl volume of 5 liters.

Preparation

In a deep bowl convenient for beating, break 3 chicken eggs and add 5 tablespoons of sugar.



Using a blender, mixer or whisk, beat the eggs and sugar until fluffy.



Gradually add the sifted wheat flour and a small pinch of salt, one spoon at a time, while beating. A pinch of salt will make the dough taste less bland, but never salty.



Then pour in 150 ml of milk of any fat content (I use 3.2%) and beat until smooth. The clafoutis dough should be the same thickness as the pancake dough.



Stir in 2 tablespoons of cocoa powder gently and continue whisking until smooth. In conclusion, pour in 2 tablespoons of brandy and stir, the aroma of alcohol will relieve the finished clafoutis from the egg taste.



Remove the canned peaches from the syrup and cut into small cherry-sized pieces.



Grease a multicooker bowl with butter and spread the peach slices over the bottom.



Pour the prepared dough into the multicooker bowl, close the lid and set the "baking" mode. In each model of the multicooker, manufacturers program different times for the "baking" mode, based on the characteristics of heating and other technical characteristics.



It takes me 50 minutes to bake. Then, when the device has completed the program, you need to open the lid, and the clafoutis will literally settle before our eyes as it cools.



When the cake has cooled, remove it from the multicooker using a steaming container and transfer to a platter.



For decoration, you can sprinkle the clafoutis with powdered sugar. Serve a chocolate clafoutis garnished with canned peach slices with a strong cup of tea or coffee.