Clafoutis
(from Peachblossm’s recipe box)
So yummy. Julia Childs recommends baking this twice (briefly baking a think layer on the bottom and adding the fruit on topwiht the remaining batter and baking until done). But the French parents I know use the “express” method with wonderful results.
Serve the clafoutis in teh baking dish, as it is quite wobbly and won’t transfer well. Fresh out of the oven it is puffed and golden. It will settle and sag a bit, but that’s exactly what it is supposed to do.
Source: French Kids Eat Everything
Prep time: 20 minutes
Cook time: 50 minutes
Categories: dessert
Ingredients
- 2 cups pitted cherries or plums or other soft fruits
- 1/3 cup granulated sugar
- 1/2 cup flour
- pinch of salt
- 3 eggs
- 1 1/4 cup milk
- 1 Tbsp vanilla
- 1 Tbsp confectioners sugar or brown sugar
Directions
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Place fruit in a bowl with half the granulated sugar. Stir well and set aside.
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Pre-heat oven to 350 and grease a 9 inch baking dish.
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In a large bowl, sift the flour with salt and remaining sugar. In a medium bowl, beat eggs and milk to combine. Add the vanilla.
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Add egg mixture to flour mixture and combine well.
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Spread fruit evenly in baking dish and pour batter on top. The cherries may float to the top now or while it’s baking.
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Bake for 40-50 minutes, or until the top is golden brown. Cool and sprinkle with the confectioners sugar. Serve immediately (but make sure the inside isn’t too hot for kid’s tender tongues).