I’m a sucker for summertime desserts, especially those involving fresh fruit. Besides pies and crisps, clafoutis is a brilliant one – simple, not full of sugar, and very tasty. Most ingredients are right on hand, too. I made this one for people with gut problems (IBD), but put the non-gut-problem ingredients in ( ).
Clafoutis
- 2 large eggs, beaten
- 1/2 c. almond milk (or regular milk, half and half, or cream)
- 1/4 c. honey (white sugar)
- 2 T. melted butter
- zest of 1 lemon, more or less depending on taste
- 1 tsp. vanilla or almond extract
- pinch salt
- 1/2 c. oat flour (regular flour)
- 2 c. fresh fruit – cherries are traditional – I used frozen (other fruits such as berries, stone fruits, etc.)
- (1 – 2 T powdered sugar for garnish)
Preheat oven to 325 F. Grease 9″ pan with butter or non-stick spray.
Beat together eggs, milk, honey, melted butter, lemon, salt, extract. Mixture will be thick like cream, but not heavy batter. Use a whisk – save some dish washing. Whisk in flour gradually to keep a smooth batter. Pour into pan. Place fruit in pattern or randomly on top.
Bake on middle rack of oven 40-50 minutes, checking half way through to see if you need to rotate pan.
Remove from oven, cool. If you want to add the powdered sugar for garnish, wait until clafoutis is cooled so it doesn’t melt. Serve warm or cold. Great for dessert or breakfast.
Devour!
Ink, Yarn & Beer 