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Clafoutis batter is similar in composition to pancake batter, only richer
(thanks to an ample measure of double cream) and lighter (due to less flour).
It should emerge from the oven tender and quivering.
Serves 4-6
30g unsalted butter
2 large eggs
60g plain flour
100g caster sugar
150ml double cream
50ml milk
2 tsp vanilla extract
A pinch of salt
300g rhubarb, trimmed to 5-7cm lengths
Icing sugar, to serve
1 Preheat the oven to 180C/350F/gas mark 4 and choose a baking tin or ovenproof
dish roughly 15x22cm.
2 Melt the butter over a low heat. In a large bowl, whisk the eggs with the
flour and the sugar until smooth and creamy. Add the double cream, milk,
vanilla extract, salt and half of the melted butter. Whisk to combine.
3 Grease the dish with the remaining melted butter and arrange the rhubarb in
it. Pour over the batter. Bake for 35-40 minutes. The clafoutis is ready when
puffy, golden and barely quivering. Don t worry if it sinks as it cools this
is normal. Serve warm, dredged with icing sugar.