A Clafouti is a peasant dish - it's like a pancake batter poured over fruit and baked in an oven - Julia says 'it looks like a tart, and is usually eaten warm'...
...the first thing you'll need is an egg substitute - you could of course use an egg replacer like EnerG - but for this dish - I prefer 'flax seed goo'...
...boil some whole flaxseed in water - about 2 T in a cup of water - you could use meal but the liquid won't be perfectly clear...
...then strain the goo...
...you'll have a sticky slimy goo that really resembles egg whites...
...I'm sure fresh fruit is better - but I had these jars of canned blackberries (canned by my sweet MIL in NC) that I wanted to use up...
...so I strained them - I kept the liquid to make a syrup (not part of the recipe - but really good poured over the tart)...
...put all of the ingredients (except the fruit) in a blender - one strange note - Julia says for the blackberry clafouti to increase the flour in the master recipe from 2/3 cup to 1 1/4 cup - but the master recipe only has a 1/2 cup of flour - I was so confused - so I went with 1 cup - as 1 1/4 cup seemed like too big a jump for me...
...pour a little bit of the batter into a buttered oven proof dish - about 1/4 inch...
...heat this on the stovetop...
...until a film of batter has set on the bottom of the dish...
...then spread your fruit over that...
...and pour on the remaining batter...
...place in the middle rack and bake about an hour...
...it's done when it's puffed and brown and a knife comes out clean...
...Julia suggests sprinkling with powdered sugar and serving warm - but I had the reserved juice from my canned blackberries so I made a simple syrup and poured that over the warm tart...
...it was so delicious...and the best part is that yummy crust...
Recipe here:
Substitutions:
Soy Milk for milk
Earth Balance for Butter
Flax Seed Goo for Eggs
yummy!! that looks so good and simple! cherries are in right now here - bet it will work with them too.
ReplyDeleteenjoy! love, k
Wow! This looks professional and yummy. Thanks for sharing!
ReplyDeleteCould it be that fresh blackberries contain a lot of juice that she says use more flour. I think the syrup used as a sauce is great.
ReplyDeleteDid you put sugar in the batter, my recipe does that.
I had a clafoutis in France made with rhubarb, very good. It was many years before I learned what it was!
Such an easy thing to make and any fruit can be used, fresh or canned.
That looks delicious, it's so fun to see you veganize these classic recipes :)
ReplyDeleteWow, that's impressive!
ReplyDeleteDelicious! How lucky you are to have those blackberries on hand. In Colorado, peaches are coming ripe and are available at my local farmer's market. I wonder how this dish would be with peaches... I might just have to try that!
ReplyDeleteYum! Looks incredible!
ReplyDeleteoxo
wow, what a masterpiece! that looks seriously amazing and I'm so impressed the flax goo works so well.
ReplyDeletewould you care to explain in more detail how you make it and how much of it you use to replace an egg?
did you use 2 tablespoons of seeds to 1 cup of water for 3 eggs? or less?
thank you very much in advance!
wow what a masterpiece! this looks so nice and I'm impressed with the results you've obtained with the flax goo.
ReplyDeletewould you care to explain in more detail how you make it and how much of it you use to substitute an egg?
is it 2 tablespoons of seeds to 1 cup of water for 3 eggs?
thanks very much in advance!!