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Grilled Zucchini
Alexa Weibel
387 ratings with an average rating of 4 out of 5 stars
387
15 minutes, plus grill heating
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Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1½ inches deep.
Place the milk, ⅓ cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
Pour a ¼-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
Spread berries over the batter and sprinkle on the remaining ⅓ cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
I checked the original recipe, the one referenced in the article, and it's substantially different from this one (more berries, less sugar...) so don't blame Julia Child if it doesn't work for you. This isn't her recipe.
Nice recipe Anne, but the point here is to review the recipe, not use this as a forum for your own totally different dessert.
Prefer recipe from "A Provincial Table," by Richard Olney
2 TBS butter
1 pound apricots, halved and pitted
2 oz slivered almonds
2/3 cup sugar
Pinch of salt
3 eggs
1/2 cup flour
1-1/4 cup milk
Preheat oven to 375F. Butter shallow baking dish. Arrange apricots, cut surface down in single layer. Add almonds. Whisk together 1/2 cup sugar, salt, eggs. Whisk in flour, add milk. Pour mixture over apricots. Sprinkle 1/4 cup sugar over surface. Dot with butter. Bake for 40 minutes til golden.
The negative comments are quite overblown and questionable. This recipe works fine as it is written here. If you want to reduce sugar, obviously that's fine too. Julia Child, in the Art of French Cooking, calls these clafoutis and flans interchangeably, and her basic recipe uses 2/3 cup sifted all-purpose flour, and 1/3 c. granulated sugar, and 3 cups (1 1/4 Ibs) blackberries or blueberries. The NYT version of the recipe works out fine, but Julia's version is BETTER.
This is actually a recipe for clafouti, not flan. Clafoutis can often be too "eggy" so that they taste too custardy. You can solve the problem by using a little baking powder in the batter to help ensure the puffiness.
From Julia Child's actual cookbook the recipe is slightly different with the changes noted below for the master recipe
1/3 cup granulated sugar
1/2 cup flour
3 cups (about 1 1/4lb) stemmed and washed blackberries or blueberries
This looked dull, but I tried it. Cooled it just slightly then Hub and I spooned it into small dishes while it was still warm...one taste and there was silence. And then the yumming commenced and instead of proper, polite second helpings, we grabbed a big knife and drew a line across the clafoutis and ate it (vulture style) standing at the kitchen counter. See Joanne Chang's Flour cookbook for a variation... plums and vanilla AND a dab of almond extract.
As others have noted, this isn't quite a flan. I don't think it's really clafouti either. But it is delicious. I made it in a cast iron skillet and it browned beautifully.
What size baking dish? 9x13?
Great recipe. Thank you. This is "adapted" from dear Julia bakers, not directly hers - first clue is that 2% milk can be used. Now Folks, does that sound like the Julia we know and love??? :-)
It is Julia's recipe for clafoutis, not flan. I make it often, with many different fruits and also rhubarb.
Goodness this is tasty. I've made it several different times with different berries - raspberries this last time I think. It's incredibly good and guests love it and it takes virtually no effort.
We loved this. I used strawberries, because that's what I had, otherwise followed directions closely. Spreading the sugar (1/3 C) over the top before you bake is such a nice touch because it gets crispy. I used the same shape baking dish as the picture - assume similar size. Using a lot of butter to prep the dish is key - it came out of the pan very easily but other wise would have been sticky mess. Mine puffed up a lot - more like soufflé. Very pretty. Next time might serve ice cream with.
This is only as good as the berries you use. Pick the smallest baking dish that will hold the ingredients, deeper is better since it will dry out less. If you have plums or other stone fruits go to Child's Clafouti recipe for plums in Mastering the Art of French Cooking - I think Volume 2.
Calling this a "flan" is confusing. I expected something with an egg custard. Clafouti is a specific type of dish, like a cake, pie, tart, etc.
I've made the clafouti recipes from the original cookbook a number of times - she has several different ones for different fruits. I've made pear, blueberry, cherry. They are all good but should be made to be enjoyed immediately by a group because they do not keep well. A fresh, simple dessert for a summer evening.
this was not cakey at all, more like a custard... we thought it was weird, but delicious
1 TABLESPOON of vanilla?? I used a scant teaspoon & it was way too much vanilla.
Julia Child's Cherry Clafoutis: I have the book open - 3 cups cherries 1 1/4 cup milk 1/3 cup sugar ( NOT 2/3) 3 eggs 1 tb vanilla 1/8 tsp salt 1/2 cup flour (NOT 1 cup)
Even if this is a complete deviation from the original, this recipe is delicious and adaptable. Will definitely make again.
Very much debate about flour amount and other issues.
Yeah, so I opened my book - this recipe is double the flour & sugar. I just shared above the Julia Child recipe from the book. If we could only upload pictures cuz I would take a pic of the page, it's page 655.
I used almond milk because that's the only kind of milk I have, but it still was delicious. My nephew thought it was too "eggy" so next time I'll serve it for breakfast, not as a dessert.
A nice dish. I cooked in a cast iron skillet which made a nice crisp edge. Also would cut down on the sugar if I were to make it again!
This was INCREDIBLE. Followed the recipe exactly. Absolutely delicious. (And easy!)
Awesome! I made it with cherries (pitted) and reduced the sugar from 2/3 cup to 1/2 cup as the cherries were very sweet. Baked at 175 C for 40 minutes. Very easy. No leftovers guaranteed!
I followed this recipe exactly, except for baking it at 25 degrees less (325) as I had something else in the over. Turned out supremely chewy and not at all silky. Disappointing, to be honest.
After reading the …”but J. C.’s recipe” comments, I pulled out my copy of MtAoFC. It is almost identical to the one for berry clafouti. More to the point,it was great. We followed the recipe exactly except because we weren’t using a burner safe dish, we did the setting step in oven. Our berry choice - raspberry. Served with fresh whipped cream. My friend and I went back for seconds only to find my husband had finished it off while standing at the stove. That’s five stars for sure.
Interesting as I pulled out my copy also, it's not the same, sugar & flour are different. Do different publication dates have different recipes?
Recipe a bit bland.
I read the reviews to see if there werE any interesting variations. The reviews exhausted me.. so much angst. Is it flan..is it custard..is it ???? It’s just a very simple recipe that be adjusted for any variety of fruit, berry or otherwise. It’s so simple and quick to put together. Sit back, take a deep breath and enjoy summer.
Julia C's book does have variations for pear, blackberries, cherries, apple, plum but with minimal changes, ie juicier fruit like berries need more flour. JC calls it "a pancake batter poured over fruit..." I made it & it's more like a German pancake/dutch baby. I'd use way less vanilla. But yeah, great way to make a simple dessert! Patricia Wells has a fig/honey one that I'm going to make when I get some figs.
I think I liked the Julia version best in the note that says “its the best”
If using frozen fruit, such as blueberries, coat lightly in flour or cornstarch by mixing in a bowl and then shaking through a strainer to remove extra flour or cornstarch. This substitutes for drying the fruit, which is tricky when the fruit comes straight out of the freezer. Also, I agree with using about 1/3 less sugar overall. It makes for a heartier dish.
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