Call me addicted. I think I really am. Another clafoutis? Well, yes it is indeed. It’s been the clafoutis summer. My clafoutis summer. My friends must grow tired of them.
But I don’t. And P. neither. A good thing, and why not?
Well think about it. In my dessert répertoire, clafoutis ranks amongst the easiest desserts to make; it’s natural to me, like making cupcakes or macarons is for others. In a clafoutis, you can use all sorts of seasonal fruit, and accommodate your clafoutis according to your mood, and fancy.
And it is so comforting!
La cerise sur le gâteau ? (the cherry on top of the cake?) It brings me back to my lovely beloved country, la France.
That, really, cannot be beaten.
In this clafoutis, I experimented with adding a touch of Matcha tea to the batter, and used coconut milk instead of milk or cream. Then, I mixed gorgeously ripe red currants and small apricots — I am loving the little ones I buy that have a red pigmentation, and which are so juicy and flavorful — et puis, ben voilà ! I also used tiny molds because that made for minuscule cute portions.
A lovely way to finish a meal. Of course, the Matcha tea can totally be omitted. I was just curious to find out about this association of flavors.
Cooking is all about experimenting, non ?
- 1 egg + 1 egg yolk
- 1/4 cup blond cane sugar (+ 2 Tbsp for the apricots)
- 1.5 Tbsp butter
- 3/4 cup + 1 Tbsp unsweetened coconut milk
- 1 Tbsp cornstarch
- 1/4 cup quinoa flour, sifted*
- 1 tsp Matcha tea, sifted
- 7 oz red currants
- 4 apricots, quartered
- Confectioner’s sugar to sprinkle (optional)
* can be substituted with all-purpose flour
- In a non-stick pan, melt the butter over medium heat, then add the apricots with 2 Tbsp sugar and cook on all sides for a few minutes — about 3 to 4 minutes; set aside.
- Preheat your oven at 350 F. Butter small molds (choose the ones you prefer; mine were really small).
- In a bowl, beat the egg and egg yolk with the rest of hte sugar and add the cornstarch, flour and Matcha tea.
- Beat in the coconut milk.
- Arrange the red currants and apricots at the bottom and divide the batter between the molds (do not fill up too full as it will rise a little).
- Bake for about 20 to 25 minutes (or more depending on the size of your molds). The smaller and the shorter time in the oven. Sprinkle with confectioner’s sugar if you like. The clafoutis are best eaten lukewarm.
- 1 oeuf+ 1 jaune d’oeuf
- 50 g de sucre (+ 2 càs pour les abricots)
- 1,5 càs de beurre
- 200 ml lait de coco non sucré
- 1 càs de maïzena
- 30 g de farine de quinoa, tamisée*
- 1 càc de thé matcha, tamisé
- 200 g de groseilles rouges
- 4 abricots, coupés en 4
- Sucre glace, pour la décoration (facultatif)
* vous pouvez substituer la farine de quinoa par de la farine blanche type T45.
- Dans une poêle anti-adhésive, faites fondre le beurre et faites revenir les abricots avec 2 càs de sucre, sur chaque face, pendant 3 à 4 minutes; mettez de côté.
- Préchauffez le four à 180 C et beurrez de petits moules (les miens étaient très petits).
- Dans une jatte, battez l’oeuf et le jaune avec le reste de sucre, et ajoutez la maïzena, la farine et le thé matcha.
- Ajoutez, sans cesser de battre, le lait de coco.
- Arrangez les fruits au fond, et versez la pâte.
- Faites cuire environ 20 à 25 minutes (ou un peu plus, selon la taille de vos moules). Saupoudrez de sucre glace, et dégustez de préférence tiède.
Tout est sublime de tendresse dans le ton des couleurs..On mange l’écran de bonheur….
i could never get tired of clafoutis either. i love the matcha touch… i want to taste it bea!
Beautiful photos…love the colors! Wonderful..apricot, currents, coconut…must taste heavenly.
Love the association of flavor! Clafoutis is my breakfast every morning…like my grandfather who turned 98 yesterday and declared it was because of clafoutis!! Lovely as always!
i just made clafoutis too! for the first time, and i’m wondering why i never tried to make them before. the coconut milk is a fabulous idea – thanks!
so cute so yummy!
what great combination of flavors!
Bea what is the advantage of adding cornflour to the batter? Also is Quinoa flour similar to regular flour?
I often make clafouti for breakfast using a Julia Child recipe.
Oh I am loving the little baking dishes they come in…those are so adorable.
A wonderful combination of ingredients! Flavorful and delicious!
J’adore tes petits plats, so cute !!
Pingback: Le Creuset Wok Review | Kitchenware UK
i happened upon your site the other day – i am in love with your photographs, very charming. i’m a French Québecer & i love baking French dishes, but tell me, what’s the main difference between clafouti & flaugnarde for you ? Is it really the fruits ? Thanks for sharing !
Superbe dessert, en version mini et aux goûts de l’été, avec une petite pointe originale, adopté!
I’m addicted to clafoutis too. You make them so cute !
i am in heaven reading this recipe and looking at your beautiful photos…i’m off to the market now, to buy the ingredients!
Bea- Cooking *is* all about experimenting, I agree. I love that this clafouti is dairy-free as well as gluten-free. I’ll have to try my hand at clafouti- one of these days.
Féliciattions cette petite recette a l’air délicieuse….et les photos sublimes !!!
I love experiments in the kitchen! Mine don’t always turn out as lovely as your’s though 🙂 I’m curious, how did it turn out with the coconut milk? Coconut milk is used a lot in desserts where I come from and it’s interesting to see it incorporated into something so typically French!
Yummy!!! I just love those little pots..:-)
This looks lovely and delicious. If I can find currants I will definitely try it! Beautiful dishes, by the way.
Who wouldn’t get addicted to something so beautiful and delicious?
Love the flavors you combined here, Bea.
Lovely! I love clafoutis, too. The coconut milk is a great idea.
Thank you all, once again!
Barbara, the use of cornstarch always makes baked goods lighter. I remember my mum always telling me this 😉 I like to play with different flours and experiment. Quinoa flour is not going to react like all-purpose flour, since it does not have any gluten.Yet, amongst gluten free flours, it has a higher fat content and makes baked good moist.
quand on aime… on aime. Tu aimes donc les clafoutis. moi aussi. surtout les tiens
Clafoutis! I discovered this super easy and yummy dessert a couple years ago. You reminded me how wonderful they are. I must make one before the summer fruits are gone.
I’ve never made any clafoutis! But reading your story and the recipe I think I have to go and make some of my own. In fact I bought some tiny molds a while back so those will indeed be perfect to try it out! Great photos too as always!
oh, un dessert qui me met en appétit. 1er passage sur ce blog que je trouve très joli et très convivial.
Huge thanks. Just made it. Without matcha and red currants. Instead i used dried apricots in addition to fresh ones. And I baked in one form that took longer. What can i say… Clafoutis is gone.
Pingback: Coconut and Red Currant Clafoutis… « Chocswirl
i just bought polka dot bowls!! these are so adorable I want to squeal!!!
Pingback: Red Currant and Apricot Clafoutis