Differences

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--- paris_yank:eat:preparein:recipes:clafouti [2024/12/16 07:31] – parisyank
+++ paris_yank:eat:preparein:recipes:clafouti [2025/01/12 09:36] (current) – [Equipment] parisyank
@@ Line 32: / Line 32: @@
   * Cherry pitter (optional)
   * Blender
+      * meh. use a fork. A high-powered blender is not necessary.
@@ Line 44: / Line 45: @@
 Coat a 10-inch cast iron skillet with the butter and set aside
-Prepare the fruit: Remove the stems and pit the cherries. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and thinly sliced; set aside.
+. Prepare the fruit: Remove the stems and pit the cherries. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and thinly sliced; set aside.
-Depiction of the instructions in Instructions step 2
-Blend the wet ingredients: Combine the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds.
+. Blend the wet ingredients: Combine the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds.
-Depiction of the instructions in Instructions step 3
-Pulse in the dry ingredients: Add the flour, zest, and salt and pulse until just incorporated, 5 to 7 pulses.
+. Pulse in the dry ingredients: Add the flour, zest, and salt and pulse until just incorporated, 5 to 7 pulses.
-Depiction of the instructions in Instructions step 4
-Add the batter to the pan: Pour the batter into the prepared pan. Top evenly with the fruit.
+. Add the batter to the pan: Pour the batter into the prepared pan. Top evenly with the fruit.
-Depiction of the instructions in Instructions step 5
-Bake: Bake until set, puffed, and light golden brown around the edges, about 50 minutes.
+. Bake: Bake until set, puffed, and light golden brown around the edges, about 50 minutes.
-Depiction of the instructions in Instructions step 6
-Cool and serve: Place the skillet on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Dust with powdered sugar if using, cut into wedges or scoop and serve warm.
+. Cool and serve: Place the skillet on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Dust with powdered sugar if using, cut into wedges or scoop and serve warm.