You'll have to bear with me on the photos, people. I'm trying to play around with diffused light, and this one turned out to be a little precious-looking. The tiny espresso cups don't help.
Let's hear it for miniature desserts. And I'm not talking about cupcakes. I guess I don't hate cupcakes. I mean, who can hate a heavily-frosted single-serving cake? But I do hate their trendiness when there are so many tast(y)ier sweets out there. And then, when I altered this clafoutis recipe, they turned out to look suspiciously like cupcakes or muffins. BUT THEY'RE NOT. Don't forget that.
There are different kinds of clafoutis out there. Some are more like a custard, and others are more cake-like. This one is cakey, but with a wholesomeness that cake lacks. I'm really starting to dig flour blends--they offer more flavor and more texture to baked goods that might lack it otherwise. Here, I used a blend of all-purpose flour, spelt flour, and cornmeal. You could probably get away with using all spelt or whole wheat pastry flour, but I'm not familiar enough with how they work to feel confident doing that yet. One day...
Salt-Kissed Individual Raspberry Clafoutis
Makes about 18
Preheat the oven to 400 degrees F. Grease two standard-sized muffin tins.
Combine in a large bowl:
1 cup all-purpose flour
1 cup whole spelt flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
In a separate bowl, whisk together:
2 eggs
1 cup buttermilk
Whisk in:
1/4 cup butter, melted, browned, and cooled slightly
Zest of 2 lemons
Pour the wet ingredients over the dry ingredients and stir until just combined. Divide the batter among the muffin tins, filling each no more than 3/4 full. Drop on top of the batter:
4 raspberries per clafoutis
Sprinkle over the top of each clafoutis:
Small pinch turbinado sugar
Small pinch coarse salt
Bake until golden and a toothpick inserted into the center comes out clean, about 12-15 minutes.
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3 comments:
Sounds yummy - can't wait to gry these.
I've been thinking a lot about flour blends lately! It's sort of assumed when baking gluten-free fare, but to incorporate different flours into wheat baked goods seems a great and creative idea too.
Have you looked into the Tassajara Bread Book? I like what he has to say on combination loaves.
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