Clafoutis are France's best kept secret.
Sunday, August 14, 2016
Clafoutis are France's best kept secret. Clafoutis recipes call for nothing more than what most of us have on hand in the kitchen, plus some fruit or vegetables. Once you have the batter made, which is only measuring and stirring, you pop it in the oven right before you sit down for dinner and have a seriously freshly-made dessert waiting for you 30 minutes later.
Using frozen fruit is not recommended due to water content and texture. Can use any fruit or vegetables, but leave out sugar with the vegetables. Frozen mixed vegetables, thawed and drained; fresh squash, zucchini and add a savory spice and a cup of cheese.
0.50 cup Flour, white
0.66 cup Granulated Sugar
1 dash Salt
3 large Egg, fresh, whole, raw
3 tbsp Butter, salted
0.66 cup Milk, 1%
3 cup, halves or slices Peaches, canned
Preheat the oven to 350'. Butter a 9-inch casserole or iron skillet. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs and butter until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the dish and top with the drained peaches.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly.
Serving Size: makes 8 slices