June 19, 2009 § Leave a comment
My auntie Vilma got me hooked on French clafoutis — giant egg pancakes stuffed with fruit, served plain with a sprinkling of powdered sugar.
Clafoutis are best served warm — not piping hot out of the oven, nor cold out of the fridge.
You can put a couple types of fruits in a clafoutis, so long as the volume equals about 2 or 3 cups. One time I mixed up fresh apricots and cherries and stirred in a few big spoonfuls of homemade peach jam. Today, spring strawberries are in season and bountiful.
This recipe is a great standby when you have eggs and fruit out my ears!
Feel free to jazz up this recipe: Add a few tablespoons of jam, jellies, brandies or a sprinkling of citrus zest.
1.5 cups almond milk (or milk alternative)
1 teaspoon vanilla
2 teaspoons honey
1/2 cup white flour
1/4 cup evaporated cane sugar
1/4 cup loosely-packed brown sugar
1/2 teaspoon sea salt
3 cups strawberries, chopped
powdered sugar, for dusting
1. Preheat oven to 350 degrees. Grease a 10″ baking pan (or circular dish).
2. Mix dry ingredients in a separate bowl and stir with a fork.
3. In a large bowl, whisk wet ingredients. Combine with dry.
4. Slice strawberries about 1/8th inch thick. Layer bottom of pan with fruit. Pour the batter on top.
5. Bake until the sides are golden brown and the center is set, about 40 minutes. Let cool at least 10 minutes before serving. Garnish with sifted powdered sugar.
Diet Notes: Nut-free