When the guests on the doorstep - prepare Clafoutis
I love Clafoutis for ease of cooking. I make the dough as little as 5 minutes and the tool only the corolla, and you can replace it with a fork. Baked cake quickly and serve the best hot.
Clafoutis - is a cross between a cake and a casserole. It is not known, but is believed to have come up with it in France.
Clafoutis batter in a liquid, the composition is similar to the dough for Soviet wafers. Most often, I cook it in the summer, when the hand is a huge amount of fresh strawberries, raspberries, apples and other sweet fruits or berries. In winter, I use canned or frozen.
Ingredients
Flour 100 g
Sugar 60g
Milk 200 g
Eggs C1 4 pcs
Butter 50 gr
Fruit or berries ~ 300g
Cooking method
All the dry ingredients are mixed until association. Add milk, stir whisk until smooth. It is important to get rid of lumps.
One by one add the eggs and whip whisk until smooth. If lazy to work with your hands, you can use a mixer, then add all the eggs at once.
The last adding melted butter and mixed until association the ingredients. In order not to produce the dishes, I Melt butter follows.
Oils take a little more than the required prescription. Put into a mold, which then will bake Clafoutis, and send in a preheated oven. Melted butter mold release, and the remainder was poured into the dough. Thus we form and lubricated, and melted butter, and the dishes do not mess.
In the form of fruit spread, in my case it's peaches, pour the dough and send it in the oven. Bake for 15 minutes at 200 °, then lowers the temperature to 180 ° and continue the furnace about 20-30 minutes.
Willingness to check with a toothpick. Pierces the dough with a toothpick if it is dry - Clafoutis ready - if not, continue to bake until done.
Freshly Clafoutis leave in the form of 3-5 minutes to cool on the grid - and can be supplied. I recommend trying the hot Clafoutis with vanilla ice cream - it is unreal tasty.
Note!
If you do not like the taste of eggs in baking, and with Clafoutis this happens, use my advice from this article - "Getting rid of the egg flavor in baked goods."