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Aug 20, 2017
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Make This
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Make This: Summer Clafoutis
By Dee Ryan | Photo by Julia Calleo
Posted On: 06/01/2017   


Somewhere between a fruit-filled pancake and a custard, clafoutis can be drizzled with syrup for brunch or topped with ice cream for dessert. Preheat the oven to 325 degrees. In a medium bowl, whisk together 1 cup whole milk, 3 eggs, cup sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest and teaspoon almond extract. Stir in cup flour, then pour the batter into a buttered cast-iron skillet or pie pan. Sprinkle 2 cups blueberries over the top and bake until puffy and light brown, 35 to 40 minutes. Let cool 10 minutes, dust with powdered sugar and serve. Dee Ryan

Customize your clafoutis: Use halved cherries, seasonal berries, chopped peaches or quartered figs. Try pears, apples or grapes in the fall, or throw in chocolate chips and cinnamon year-round.




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