Clafoutis with cherries in a slow cooker. Peach pie in a slow cooker
There are countless recipes for baking that use berries and fruits, but in a separate line we will tell you about an amazing dessert - clafoutis. Clafoutis is a dessert originally from France; it is a light, tasty and low-calorie pastry. The structure of the finished dessert is quite moist, which is why clafoutis is often called a casserole. We can say that clafoutis is a cross between a pie and a casserole, and it is based on a batter that is almost identical to the familiar pancake dough. It is prepared from full-fat milk or cream, with the addition of eggs and flour. The original “filling” of clafoutis is with a bone, because it is believed that it is the bone that gives the pie its subtle aroma and unique taste. But, you see, eating seedless dessert is much more pleasant, and besides, now there are many variations of baked goods with other berries and fruits - strawberries, gooseberries, peaches and so on. Some people like this dessert, while others prefer more traditional pastries. You can decide whether you will like the delicacy only after tasting it. Therefore, we suggest preparing clafoutis in a slow cooker and appreciating it!
Ingredients:
- cream 10% (or fat milk) – 200 ml.
- chicken eggs - 3 pieces.
- granulated sugar – 60 grams (or 4 tbsp).
- flour – 130 grams (I advise you to reduce the amount of flour to 100 grams).
- starch - 1 tbsp. spoon.
- baking powder - 2 teaspoons.
- vanilla sugar – 1 teaspoon.
- oil for greasing the mold.
For filling:
- cherries (or other berries) – 300-400 grams.
glass with a volume of 200 ml.
How to cook clafoutis in a slow cooker:
1. If you use frozen berries for the filling, make sure they have time to completely defrost in advance. After defrosting, drain the juice from the berries - excess liquid can change the structure of the dough.
2. Combine eggs and sugar in a bowl, beat lightly with a whisk.
3. Pour in cream or milk, add vanilla sugar and stir.
4. Combine flour with baking powder and starch, add into the mixture in portions and stir so that you get a smooth dough without lumps.
5. Grease a multicooker saucepan with any oil. Pour the dough into it.
6. Place cherries (or other berries) on top of the dough in an even layer. Whether you follow the instructions in the original recipe and leave the seed in the berries is up to you. I have pitted cherries.
7. Close the multicooker lid and start the “baking” program. Bake the clafoutis in the Panasonic multicooker for 65 minutes. After cooking, the dessert should cool slightly in the bowl.
8. After this, the clafoutis with cherries should be carefully removed from the bowl using a steamer basket. If desired, the finished pie can be turned upside down or decorated with powdered sugar.
As you can see, preparing clafoutis in a slow cooker is quite simple. The main thing is to get down to business in a good mood, and you will end up with a wonderful French pastry for dessert!
Bon appetit!!! 
Clafoutis is a French dessert that tastes like a pie, but has a softer consistency - like a casserole.
Classic clafoutis is made with cherries. But experimenting, you can do it with any fruit.
I caught myself thinking that this is the first time I am making and will try such a dessert. I was afraid that pouring pancake batter over plums would result in something similar to an omelette. In the end, this did not happen.
The dessert is very tender and soft. Delicious both warm and cold.
My plum was sour, and it went well with the sweet dough.
My husband said: “Delicious charlotte”))).
In a slow cooker, clafoutis with plums is prepared perfectly.
All the products we need.
Beat eggs with sugar with a whisk.
Add sour cream and milk.
Mix.
Add flour and baking powder.
Mix.
Cut the plums in half and remove the pits.
Grease the bottom of the multicooker bowl with oil and line it with a circle of parchment.
Grease the parchment and sides of the bowl with oil.
Arrange the plum halves and carefully pour the dough over them.
Bake the clafoutis with plums in the multicooker in the "Baking" mode for 50 minutes.
After 40 minutes I looked into the slow cooker and the clafoutis was ready. Look at your assistant.
Let cool slightly, turn over using a steamer rack.
Slice the clafoutis and enjoy.
Bon appetit.
Chocolate clafoutis is a new original taste for lovers of experimentation. The dessert can be made with cherries (see mine), but today I decided to use canned peaches, which I have never regretted. I also changed the cooking method. If I prepared the clafoutis from the link in the oven, then the chocolate one - in a slow cooker. It was a very interesting experience. Now I know that clafoutis works great in a slow cooker!
Since baking powder is usually not added to clafoutis dough, the consistency of the finished dessert is quite unique - a slightly hard crust on top and bottom and a soft, moist dough inside. The slow cooker helps create an almost perfect clafoutis shape.
Preparation time: 15 minutes. Cooking time: 50 minutes. Number of servings: 8 pcs.
Ingredients
To make chocolate clafoutis with canned peaches in a slow cooker, you will need:
- 3 eggs
- 150ml milk
- 5 tbsp. Sahara
- 5 tbsp. flour
- 1 pinch of salt
- 2 tbsp. cocoa powder
- 2 tbsp. cognac
- 250g canned peaches
- 10g butter (to grease the bowl)
To prepare chocolate clafoutis with peaches, we used a Brand 6051 multicooker-pressure cooker with a power of 1000 W and a bowl capacity of 5 liters.
Preparation
In a deep bowl suitable for beating, break 3 chicken eggs and add 5 tablespoons of sugar.
Using a blender, mixer or whisk, beat the eggs with sugar until fluffy and light.
Gradually add sifted wheat flour and a small pinch of salt, one spoon at a time, without stopping whisking. Thanks to a pinch of salt, the taste of the dough will not be so bland, but in no case salty.
Then pour in 150 ml of milk of any fat content (I use 3.2%) and beat until smooth. The clafoutis batter should be the same thickness as the pancake batter.
Gently add 2 tablespoons cocoa powder and continue whisking until smooth. Finally, pour in 2 tablespoons of cognac and stir; the aroma of alcohol will remove the eggy taste from the finished clafoutis.
Remove the canned peaches from the syrup and cut into small pieces about the size of a cherry.
Grease the multicooker bowl with butter and place the peach slices on the bottom.
Pour the prepared dough into the multicooker bowl, close the lid and set the “baking” mode. In each multicooker model, manufacturers program different times for the “baking” mode, based on heating characteristics and other technical characteristics.
It takes me 50 minutes to bake. Then, when the device has completed the program, you need to open the lid, and the clafoutis will settle literally before your eyes as it cools.
When the cake has cooled, remove it from the slow cooker using a steaming container and transfer it to a plate.
For decoration, you can sprinkle the clafoutis with powdered sugar. Serve chocolate clafoutis garnished with preserved peach slices with a cup of strong tea or coffee.
1. Beat the eggs into a deep bowl.
2. Add sugar and a pinch of salt. 
3. Beat with a mixer until a thick, stable foam forms. The mass should double. 
4. Continuing to beat with a mixer, gradually add flour - 1 tablespoon at a time. After the third spoon of flour, pour in the milk in a thin stream and continue whisking. It is advisable to sift the flour first. 
5. Add baking powder and remaining flour, continue beating until smooth. The consistency of the dough should be liquid, like for pancakes. 
6. Grease the multicooker bowl with butter. 
7. Place pitted cherries on the bottom. 
8. Fill the berries with dough on top. Close the lid, select the “Baking/Roasting” mode, cooking time is 35 minutes (I have a Redmond 4506 multicooker, power 900 W). We prepare until the end of the program. 
9. After the beep, leave the pie to cool in the multicooker. Then, using a steaming container, remove the clafoutis from the bowl. Decorate the finished Clafoutis pie with cherry slices on top and pour over the prepared chocolate glaze. You can simply sprinkle with powdered sugar.
We brew fragrant tea and serve the fragrant pie to the table. 
Bon appetit!
Ksenia Lushpay shared the recipe for clafoutis with cherries in a slow cooker.
