Monday, July 1, 2013

Cherry Berry Clafouti

This is a lovely, cooling dessert that tastes like a lot more effort than it takes to actually pull together.  Clafouti tastes a lot like a cross between a puffy baked pancake and an egg custard to me, with fruit!  Add some fresh whipped cream and mmm...

I made this for dessert the other night, mainly out of necessity - I had some fresh blueberries and cherries in the refrigerator that needed to get used up, without a whole lot of effort because hi, we are having a humid heat wave here, and I am frail. (hee)

I should think any berries or bits of soft ripe fruit would work fne with this.

Cherry Berry Clafouti

1 1/2 cups fruit (I used 1 cup sliced cherries and 1/2 cup blueberries)
1/4 cup sugar, rapadura, stevia or other sweetener
2 Tbsp. flour (whole wheat worked fine)
2 eggs
2/3 c.whole milk (almond milk, coconut milk, etc, should also work fine)
1/2 Tbsp. vanilla
pinch salt

If you're using cherries, pit them first (make it simple...cut them in half and take out the pit).  Sprinkle the fruit around the bottom of a greased pie pan.  Combine remaining ingredients and whip, either by hand, with a mixer or in a blender - make sure it's very well blended.  Pour egg batter over the top of the fruit and bake 20 minutes or until it's set in the middle and feels spongy but not sticky.

This tastes good either warm or chilled, and it won't last long enough to worry about leftovers.

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