Somewhat Clafoutis
My husband’s daughter recently asked for my Clafoutis recipe and for that I am
most grateful. I had forgotten how utterly simple and delicious this wonderful dish is, so I am back on it. As you may have discovered, dear Reader, I am especially drawn to baking things that can serve as breakfast, a snack, “travel on the ferry” food, or dessert. Clafoutis is eaten most easily with a fork, but in a pinch it can travel because, like quiche, it is delicious warm or cold and can be sliced and carried if need be.
Clafoutis is a country dish originating in the Limousin region of southern-central France. The word clafoutis comes from “clafir” which means “to fill”, and I think of it as very simply filling a pie dish with fresh and local ingredients – eggs, fruit, milk – and baking them. The result is a somewhat custardy, fruity, deep dish concoction.
Here’s my recipe, adapted in so many ways that purists may well object to my even calling it clafoutis. I use fruit other than the traditional cherries, reduce the amount of sugar, and omit the orange liqueur and icing sugar. You can adapt as you like, using fresh, canned or frozen fruit. It’s fun to experiment with this one and very hard to go wrong!
1 C organic flour (I use whole wheat or red fife) 1 C buttermilk
6 eggs, beaten
¼ C brown sugar
1 T vanilla or almond extract pinch of salt
2 – 3 C fruit – I use plums, nectarines or peaches, pitted, together with blueberries, for a deluxe mix.
Preheat oven to 425.
Mix the 1st six ingredients together and pour them into a buttered deep dish pie plate. Float the fruit on top and gently press it into the base layer.
Bake for ½ hour or until golden brown on top and it passes the toothpick test. Let cool 15-20 minutes.
Top with plain or vanilla yoghurt. Some top with whipping cream or ice cream, your call. Enjoy any time of day or night!
