If you’re looking for a delicious and easy Valentine’s Day dessert recipe, you can’t look any further than the French Craftis! This dish is made with simple batters poured over fresh fruit and is always a hit with guests. This dessert can be an unforgettable opportunity, especially on Valentine’s Day.
The best part about this classic French dessert is that you don’t have to be a veteran baker to make it! Clafoutis is an easy and complete recipe that anyone can learn. In this blog post, we will show you how to make delicious strawberry craftis using fresh strawberries as star ingredients. So grab your apron and baking! This dessert is perfect for Valentine’s Day or special occasions!
Clafoutis, sometimes called Clafouti, looks like a tart, but is a simple dessert with no crust. Imagine fresh fruit swimming in a freshly baked pancake batter and warms up.
This recipe is inspired by Julia Child’s Craftis, aka Fruit Franc.
What is Clafoutis and where does it come from?
Clafoutis is a fruity flan-like dessert born in France.
Traditionally, crafts are made with black cherries at the height of the cherry season, but you can also make this dessert with other fruits. Some of my favorites are peaches, pears, or berry.
Clafoutis has the texture of soft baked pancakes. It’s similar to Brown Betty’s American recipe, but thick.
What you need
Three cups of your favorite fruits of the season, and the batter requires the following ingredients.
fruit. Three cups of fresh fruit during the season. Some of the best choices are cherry, pear, apple, plum, peach, or berries. You can use almost any fruit you like. For fruits that have a large amount of water, such as berries, you will need to add additional flour. (Note 1) Milk. Use whole milk. *If you are using fruits that have been subscribed to liqueur, replace some of the milk with watered fruit juice. (Note 2) Sugar. Granulated sugar enters the dough. If you are not using fruits that have joined the liqueur, use more sugar to throw the fruit. egg. Three big eggs. salt. Use fine sea salt. There is no iodinated salt here. vanilla. Vanilla extract. All-purpose flour.
How to make crafts
Clafoutis is made with buttered pie dishes or gratin ramekin. This dessert takes about an hour to bake. Cherries are the traditional fruit used in this recipe. But the rules are being broken.
Preheat the oven to 350°F. Prepare to bake in the center rack of the oven. Butter generously in a pie plate or gratin. Please put it aside. Dice fruit. If you are using cherries, pit them and slice them in half. (Note 1) Place all ingredients listed for the batter in a blender jar. Cover and blend for 1 minute. (See Note 2 if you are using liqueur-infiltrated fruits) *This step is optional, but it will give you a better presentation. Add about ¼ inch batter. Bake the base layer for about 8-10 minutes. (Note 3) Throw the fruit in a sugar cup. Sprinkle it on the first layer of batter and pour the remaining batter over it. (Note 4) *Skip this step if you are using liqueur-infiltrated fruit. Place the craft in the oven and bake for about an hour. (Note 5) Sprinkle powdered sugar on the top of the craft.
Variations of traditional Clafoutis recipes
This recipe is very flexible. Most of the ingredients you probably already have in your pantry. The batter is simple and can be used with any fruit below.
Several variations of this recipe call for fruits that have joined the liqueur. If you choose to use this, there will be some adjustments to the batter. See recipe cards for more information.
Crafou tiara liqueur
Add 1/3 cup sugar and 1/4 cup liqueur to the fruit before making the batter. Cover the fruit for an hour. Replace this liquid with a portion of the batter’s milk. At the end of the recipe, skip the step of throwing the fruit with 1/3 of the sugar.
Choose the right liqueur
Choose the liqueur that matches the fruit’s flavor profile. If you are using fruits that have been added to liqueur, start by cutting out the fruit and adding a cup of sugar and ¼ cup of liqueur. Leave the fruit for an hour.
Replace some of the milk with liquid from the fruit.
Cherry → Kirsch Peaches → Peach Liqueur Apple → Calvados Apple Brandy, Appleton Rum, or Cognac Berry → Chambord Plum → Orange Liqueur, Kirsch, or Cognac Pear → Sweet Whit Wine, Kirsch, or Cognac
Apple
Follow the master recipe. Slice the apple into vertical slices. Fry them in 3-4 tablespoons of butter until lightly browned. Add liqueur to the apple and sit for about an hour.
Berry
Follow the master recipe. But increase the batter’s flour. You can use 2/3 to 1 cup and 1/4 cup of flour in the cup. I use high-end strawberries, blackberries and raspberries. If you use blueberries, it will be a little less.
How to provide Clafoutis
We offer warm, freshly baked craftis. You can serve it alone or with fresh cream.
Tips for creating the perfect craftshop every time
Use fresh fruits. Fruits are the highlight of this recipe, so I want fresh fruits. Mix the batter using a blender. The blender vents the batter and smooths it out like silk. Use a suitable baking dish. Use shallow baking dishes such as pie dishes or gratin. Surprisingly, this dessert is perfect for making in a cast iron skillet. Adjust the berry batter. If you are using berries, add 1/3 cup of flour to the batter to explain the bulk of the berry liquid. Bake the craftis until it is swollen and golden. Enjoy immediately.
Are you hungry for more fruit dessert recipes?
The fruit dessert is the best. If you want to browse more of your favorite dessert recipes, check out some of my favorite fruit desserts here.
From blueberry hand pie to pumpkin pie, everything in between, there’s everything.
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clafoutis
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It is also sometimes called craftis. Craft is a simple French dessert that looks like a tart but has no crust. Imagine fresh fruit swimming in a freshly baked pancake batter and warms up.
Preheat the oven to 350°F. Prepare to bake in the center rack of the oven.
Butter generously in a pie plate or gratin. Please put it aside.
Dice fruit. If you are using cherries, pit them and slice them in half. (Note 1)
Place all the ingredients listed for the batter in a blender jar. Cover and blend for 1 minute. (If you are using fruits that have liqueur penetrated, see Note 2.
Place the craft in the oven and bake for about an hour. (Note 5)
Sprinkle powdered sugar on top of the craft.
Black cherries are the traditional fruit used in this recipe. If you cannot find fresh cherries, you can use canned cherries, drainage or frozen cherries. Alternatively, if the cherry is not in season, you can use a variety of fruits. I love making this recipe with fresh berries in the summer and peaches in the winter. This dessert is even better if it takes time to marinate the fruit with liqueur and sugar. Juice from the fruit that penetrates with the liqueur is then used in the batter, resulting in an extra layer of fruity sweetness. Replace 1/2 cup of milk from the batter with watered fruit juice. You’ll also want to skip the step of throwing fruit with sugar before adding it to your baking dish.
Before adding fruit, baking this small batter layer gives you the basis for setting up the fruit layer. This allows the fruit to sit close to the surface, making for a beautiful presentation.
If you accelerate the sugar beforehand, there is no need to add any additional sugar to the fruit. If you are using liqueur in this recipe, skip this step. You want the batter to be puffy and a nice bright golden brown. Serve this dessert with warm, plain or fresh cream.
Variations of recipes
Crafou tiara liqueur
Add 1/3 cup sugar and 1/4 cup liqueur to the fruit before making the batter. Cover the fruit for an hour. Replace this liquid with a portion of the batter’s milk. At the end of the recipe, skip the step of throwing the fruit with 1/3 of the sugar.
Apple
Follow the master recipe, but peel the apple into vertical slices, core and slice. Fry them in 3-4 tablespoons of butter until lightly browned. Add liqueur to the apple and sit for about an hour.
Berry
Follow the master recipe but increase the amount of flour in the batter. You can use 2/3 to 1 cup and 1/4 cup of flour in the cup. I use high-end strawberries, blackberries and raspberries. If you use blueberries, it will be a little less.
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calorie: 190kcalcarbohydrates: 38gprotein: 4gfat: 2gSaturated fat: 1gTrans Fat: 1gcholesterol: 70mgsodium: 119mgfiber: 2gsugar: 27gcalcium: 64mgiron: 1mg
