Clafouti with Crème Fraîche Whipped Cream Makes 8 servings
Clafouti straddles the line between thick pancake and sweet omelet. It can be dressed up or down depending on presentation. Clafouti is cooked and served in the same vessel. If you have a casserole pan you love or a great cast-iron pan, this is the time to use it. In this recipe, blackberries replace the more traditional cherries. 10 ounces blackberries 2 tablespoons sugar, divided 1 to 2 tablespoons butter powdered sugar Custard 1½ cups heavy cream 1 tablespoon brandy or Grand Marnier ½ teaspoon almond extract ½ cup all-purpose flour ½ cup almond flour ¼ cup sugar pinch salt 2 eggs powdered sugar, for serving 1. Preheat oven to 375°F. Butter an attractive, medium, oven-safe pan and sprinkle in 1 tablespoon sugar to coat. This will help the clafouti rise, like a soufflé, and give its edges nice caramel flavor. 2. Toss blackberries with 1 tablespoon sugar to coat and set aside. Blackberries should soften and release some liquid. 3. For the custard: In a bowl or liquid measuring cup, combine cream, brandy, and almond extract. In a separate bowl, whisk together all-purpose flour, almond flour, sugar, and salt. 4. In a blender, processor, or bowl, whisk together eggs, wet ingredients, and dry ingredients until smooth. 5. Place blackberries in pan, filling evenly. Pour over batter. Bake 45 minutes, rotating pan halfway through cooking time. Cook until a toothpick inserted into thickest section comes out clean and batter seems solid. The clafouti will puff up as it cooks, like a soufflé, then settle into a thick pancake when it cools. 6. Serve the same day warm or at room temperature, but not hot out of the oven, with a dusting of powdered sugar and spoonful of Crème Fraîche Whipped Cream.
Crème Fraîche Whipped Cream Makes 1½ to 2 cups
¾ cup heavy cream 2 tablespoons sugar ½ teaspoon vanilla ¼ cup crème fraîche
1. In a bowl or mixer, whip cream with sugar and vanilla until thick and soft peaks form when pulled from whisk. Spoon in crème fraîche and mix together. The extra fat from the crème fraîche helps stabilize the whipped cream and it will keep, refrigerated, up to 3 days.
spring 2014 real food 43