Clafoutis (pronounced clafooti’) — a cross between cobbler and flan — is sweet, simple and very traditional in France during cherry season.
- 2 cups seasonal fruit such as cherries, apples, pears, blackberries, strawberries or blueberries Add to list
- 6 tablespoons sugar Add to list
- 3/4 cup milk Add to list
- 2 eggs Add to list
- 1 teaspoon vanilla extract Add to list
- 1/2 cup whole-wheat pastry flour, unbleached white flour or spelt flour Add to list
- 1 teaspoon butter for pie pan Add to list
Preheat oven to 350° F. Cut fruit into bite-size pieces and pit cherries if using. In a bowl, toss fruit with 2 tablespoons of sugar and set aside.
In a blender, food processor or immersion blender, blend milk, remaining sugar, eggs, vanilla and flour about 1 minute until a smooth batter is created.
Butter a glass pie pan or 4 ramekins. Pour batter to about 1/4 the height of the container. Add fruit and cover with remaining batter.
Bake for 20 minutes to 1 hour depending on the pan, until it is golden brown and firm in the center and a toothpick comes out clean when inserted. Serve while warm.
Recipe by, PCC Cooks instructor
Source: Sound Consumer July 2009