The next time you've got friends coming over for dinner or brunch and are worried about impressing them, make this dish. You will look like a star, with 10 minutes of effort. Just 10 minutes. It works for mother-in-laws too.
This is the humble clafoutis. See, it even has a fancy French name (pronounced kla-foo-TEE). It's not a showstopper cake topped with ganache. Nor is it a buttercream topped cupcake. And nay, it is not a labor-intensive pie. Just a simple clafoutis.
It does look good, though, right?
Traditionally a clafoutis is made with cherries, and nothing but cherries. But we came home from a weekend visiting family facing a limited supply of groceries. I had a lot of apricots and a lot of cherries. With just a few other simple ingredients we had dinner.
Yes, I said dinner. We had a late lunch on the way into town so this is what we ate before the girls went to bed. I whipped it up, stuck it in the oven while we finally hung the swing Smilosaurus got for her birthday. After the tantrums started I took the ridiculously good smelling 'pancake' out of the oven and we promptly ate it all but one piece. And that one was eaten Nigella style at 3 am by me.
It really is an easy recipe. All you need is a blender and a pie plate. Smilosaurus even pushed the button on the bender for me. Without any effort you can have dessert, or my favourite concept, brunch.
And the taste? It is described as a pancake or custard. I thought it was more crepe like, but a bit heavier. Baked custard? Just know that it isn't pie, cobbler, crisp, crumble or buckle. It is clafoutis.
As I said, I used apricots and cherries, but any stone fruit or berry would work. Perhaps peaches and raspberries or plums, apricots, and nectarines. The recipe is based on one I found during
Summer Fest, and comes from good ol' Martha.
Fruit Clafoutis
(serves 4-6)
1/2 cup vanilla sugar
2/3 cup milk
1/3 cup heavy cream
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup flour
1/4 teaspoon salt
3 cups sliced fruit
1. Peel and slice fruit (peaches, plum, or apricots into 6-8 slices and cherries in half). Set aside.
1. Butter a 9 inch pie dish and dust with a tablespoon of sugar. Preheat the oven to 350 degrees F.
2. Blend all ingredients except for the fruit in a blender for a minute.
3. Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the rest of the custard over the fruit.
4. Bake for 45-55 minutes, until the top is golden brown and puffy.
Serve warm or cold with whipped cream.
Just in case it wasn't obvious in those photos of the water layouts, here is my current design wall. It's our brand new fence. Gates optional at this point. It sure works well as a design wall, with one of our old white sheets thrown over it.
