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, ½ cup sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest and ½ teaspoon almond extract. Stir in ½ 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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