Kevin says if something has an exotic name, I’ll like it. Ok, maybe that’s a little true – but only because I’ve learned the coolest things I never heard of, simply because the sound of the name intrigued me enough to explore further. This is especially true with foods. Like Lahm Lhalou – an Algerian lamb stew with almonds prunes and dried apricots. I’ll share later, I promise.
I don’t remember where I first read about clafoutis. Maybe I was looking for a cobbler recipe, or a rustic tart. Maybe I was reading an article about Julia Child, who was fond of them. Clafoutis are rustic French fruit desserts that are a cross between a cobbler, custard and pancake. I have a favorite easy cobbler recipe but I had a lot of blueberries to use recently and thought I would try something different. Clafoutis are easy, have common ingredients, AND it has a cool sounding name!
Grease a 9″ baking dish with butter and assemble ingredients: 1 pt. blueberries (or cherries, raspberries or other fruit), 3/4 c flour (I used King Arthur Unbleached White Whole Wheat Flour, http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb, which I am now using almost exclusively instead of all purpose white), 3/4 c. Sugar ( I used 1/4 c each organic raw sugar, 1/4 c refined white sugar and 1/4 c. Stevia), 4 eggs, 1 tsp vanilla, 1/8 tsp. salt and 1 c. Milk.
Pour your fruit into the greased baking dish and preheat oven to 350 degrees. Whisk the eggs until light and frothy; add sugar and continue whisking until slightly thickened. Stir in milk and vanilla. Gradually whisk in the flour and salt but don’t overdo it. Pour the batter over the berries. Do not stir. Bake for 45 minutes. Sprinkle with confectioners sugar – or not. We dug into ours as soon as I snapped the finished dish. Serve warm.
I’m thinking it’s eggs, milk and fruit so it should be good for breakfast, right?