A clafouti is a French dessert, sort of a custard-like crepe with fruit baked in. It's sweet against the tart fruit, soft and almond-scented, and I can't get enough. I seem to be making it almost once a week, with the pounds and pounds of fresh fruit that come with our farmshare, cherries and blueberries and apricots. Oh, and leftovers cold are the BEST breakfast. This is the recipe I've been using, with my notes:
Clafouti
About 2 cups of fruit, like fresh cherries or apricots (I leave in the cherry pits, but not the apricots'!)
3 eggs
1 c. sugar
1 T. brown sugar
1/2 c. flour, sifted (I actually do this)
1/8 t. salt
1 c. milk (I use 2%, and my guess is that skim would be bad)
3/4 t. almond extract
1 1/2 t. vanilla extract
Preheat oven to 350. Butter a baking dish - mine's about 10x7, or you could probably use 9x9 or a 9" cake pan. Put the fruit in the buttered baking dish. Whisk together the eggs, sugar, flour, and salt. Then whisk in the milk and extracts. (By the way, this method of combining is also the key to lump-free crepes!) Pour the batter over the fruit, and bake for about 40 minutes, or until the clafouti is golden brown on the edges and just wiggles a bit. Remove from the oven and let cool a bit; it will deflate some while it cools.
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