Clafoutis


This weekend, I was cleaning out my deep freeze and discovered a big jar of frozen peaches. I don’t remember buying them, but they were in good shape, so I made peach clafoutis.
Clafoutis is so easy to make. All you do is arrange fruit in the bottom of a greased pie or tart pan, pour custard batter over the top, and bake for 30 minutes. It always comes out great.
Here’s the thing about clafoutis:
1. It works with most fruits, especially cherries (traditional), other stone fruits (peaches, apricots), and berries (strawberries, blueberries).
2. It doesn’t seem to matter if the fruit is fresh or canned/frozen.
3. It can be a great brunch or a great dessert.
4. It seems fancy.
5. Did I mention it is easy?
Peach Clafoutis
Ingredients:

    1 pound peaches, canned or fresh (substitute for other fruit if desired)
    4 eggs
    3/4 c sugar
    1 c milk
    2 tsp vanilla
    3/4 c flour
    Pinch of salt
    Powdered sugar

Directions:

Preheat the oven to 375 degrees.
Grease a tart pan. Arrange the fruit on the bottom of the pan.
Beat the eggs and sugar for 2 minutes until the eggs are lighter colored and the sugar is integrated. Add the milk and vanilla, mix, then the flour and salt. Mix until you have a smooth, pancake-like batter.
Pour the custard batter over the fruit. Then stick it in the oven and cook for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and sprinkle the top with powdered sugar.
Wait for the clafoutis to cool completely before cutting. Enjoy!

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