Clafouti for a Light Lunch or Supper

Have you tried Clafouti (Clah-foo-tea accent on the tea) yet? I last posted about this unique recipe several years ago. Now I have some new blogging buddies so I thought I'd trot it out again.

Both John and I really enjoy this recipe and I hope that you'll try it, too. We eat it for a light meal. I adapted my recipe from King Arthur's flour.

 ~Peach Clafouti~

Clafouti Ingredients:

*2 cups fruit (I use whatever I have, even canned. It's not always 2 cups either. Berries are particularly nice.)

* 2 eggs

* ¾ cup milk

* ¼ teaspoon salt

* 2 tablespoons butter, melted

* 1 teaspoon vanilla extract

* ½ cup granulated sugar

* ¾ cup unbleached flour

* a sprinkle of cinnamon or nutmeg, if desired

Method:

Preheat the oven to 350°F. Lightly grease  a 9-inch pie pan at least 1 ½ inches deep. Place the fruit in the pan.

In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar. Whisk in the flour, stirring till most of the lumps are gone. Pour the batter over the fruit.

Bake the clafouti for 40 minutes or until a cake tester inserted into the center comes out clean. Remove it from the oven, and serve it in wedges, warm or at room temperature. Sprinkle with confectioner's sugar. Serve with a dollop of whipped cream or as is. 

Printable Recipe

Do you recognize this for the shameless ploy it is? I am so tired of having all Pinterest activity around here based on an embroidery collage done for Mosaic Monday several years ago. Perhaps this will get some action. LOL!

A cheery new week to you...

(formatting issues are what comes of committing the grievous error of typing a post elsewhere and pasting it here...sorry!)