FRENCH CLAFOUTI
I couldn't find my recipe card for clafouti so I decided to look on rzaar, and was surprised with my results. Most of the recipes posted use very little milk and a lot of flour. My grandma is parisian, and this is her recipe for clafouti, it uses a fair amount of milk and little flour. We usually eat it for breakfast because it's pretty healthy (we use low fat milk). You can either use fresh or canned sliced fruit, bing cherries, reconstituted dried fruit, sliced apples, as long as it's not too acidic (pineapple and oranges would not work) I almost always use canned peaches. Sometimes if we really want this to make a hearty breakfast we add a couple more eggs. This isn't very sweet, so add more sugar if you prefer.
Provided by KatKatia
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- note: I'm not sure if a twenty ounce can is the right size, I usually use the "larger" size can of fruit but I can't remember how big it is.
- Grease and flour circular deep dish glass pie plate (large).
- Beat together eggs, sugar and flour.
- Add the vanilla and milk gradually
- Arrange the fruit in the bottom of the pan.
- Pour the batter mixture over the fruit.
- *optional, strew dots of unsalted butter over the clafouti halfway though baking.
- Bake at 400 degrees F, for 30 to 40 minutes.
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