Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Thanksgiving Clafoutis
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- Level: Easy
- Total: 1 hr 30 min (includes resting and cooling times)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 326
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 8 g
- Cholesterol
- 154 mg
- Sodium
- 374 mg
Clafoutis, the classic French custardy dessert, gets a bright holiday twist with tart cranberries, fragrant orange zest and crunchy pistachios. The simple blender batter comes together in minutes, but don’t skip the 30-minute resting time—it allows the flour to relax, giving the baked clafoutis an especially tender, custard-like texture. Serve it warm, with a scoop of vanilla ice cream, for an effortless yet impressive dessert.
- Level: Easy
- Total: 1 hr 30 min (includes resting and cooling times)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 326
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 8 g
- Cholesterol
- 154 mg
- Sodium
- 374 mg
Ingredients
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Directions
Special equipment:
a 3-quart baking dish or 12-inch cast-iron skillet- Blend the half-and-half, flour, vanilla, orange zest, whole eggs, egg yolks, 3/4 cup of the sugar and 1/4 teaspoon salt in a blender on medium low in 15-second bursts until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature for 30 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Generously butter the bottom and sides of a 3-quart baking dish or 12-inch cast-iron skillet.
- Add the cranberries to the buttered dish, then pour the batter evenly over the top. Sprinkle with the pistachios, followed by the remaining 2 tablespoons sugar. Bake until the edges are golden brown and set and the center is puffed but still has a slight wobble, 30 to 35 minutes.
- Sprinkle the clafoutis with more orange zest. Let cool for 15 minutes (it will deflate slightly as it cools–this is expected). Serve warm with vanilla ice cream.
Cook’s Note
This dessert can be prepared in advance: Bake according to directions and cool completely, then cover with foil and chill. When ready to serve, preheat the oven to 350 degrees F. Reheat, still covered, until warm in the center, about 20 minutes.
