Breakfast Clafoutis

From The Best Quick Breads cookbook by Beth Hensperger


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.)

Tip: How To Eat Grapes With Seeds

Unless you are just juicing them or cooking them down and straining out the seeds, eating grapes with seeds can be a challenge if you haven't perfected the art. Of course, you can add them to your granola and just pretend they are part of the cereal, like grape nuts (which they are, actually). I find it most...Read more


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