Breakfast Clafoutis

Serves 2-4

1 cup milk
1/2 cup granulated or raw sugar, divided
2 large eggs
Dash of salt
zest of 1 lemon
1/2 cup whole wheat pastry flour
1 tablespoon butter
1 and 1/2 cups fruit (frozen peaches drained)

Preheat oven to 425 degrees. Combine milk, 1/4 cup sugar, eggs, salt, lemon zest, and flour in a small bowl. Beat with a whisk or hand-held immersion blender until frothy, at least 30 seconds.
Set aside.

In a 10 inch oven proof nonstick or cast iron skillet, melt the butter over medium heat. Add the fruit and shake until soft and evenly coated, 2 minutes. Sprinkle with the remaining sugar and cook until sugar is dissolved and a syrup is formed. Immediately pour the batter over the warm fruit.

Bake the clafouti for 20 minutes, or until puffed, brown, and a knife inserted into the center comes out clean. Spoon into shallow bowls, sprinkle with powdered sugar if desired. Serve with toast or bagel. (or serve with a spoon, I’d say.)