Thursday, November 13, 2008

A Little June in November

It's officially autumn~
I used the last of my June olallieberries in this clafouti.

No more fresh and frozen summer fruits, if I want to bake with berries now, I will have to purchase some.

Clafouti is simple despite the impressive name; like a quick bread, you mix everything together and throw it in a dish before baking. I have no fewer than 8 clafouti recipes tucked away, and this is truly a compilation of them all.

There are lots of options, like using cream, egg whites, butter, and any number of flavorings. And of course, fruits! Pears and cherries are common add-ins, and I think apples or cranberries would be wonderful autumn ingredients.

I had extra batter that would not fit in my dish so I baked that in a second dish. My directions reflect this, but if you use a larger vessel (10 inch pie dish or larger) you may not have any extra.


Olallieberry Clafouti

Baking spray
3 eggs
1/2 cup flour
1/2 cup sugar
1 1/2 cups milk
a pinch of salt
1 tsp vanilla
2 cups olallieberries or other fruit

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch pie dish and an oven-safe bowl with baking spray that contains flour. Pour the berries in an even layer into the dish. You can add a few into the bowl as well, or leave it plain.

Whisk the eggs in a large bowl until frothy. Add the flour and whisk; add the sugar and salt and whisk to incorporate. Add the milk and vanilla and whisk to incorporate all the ingredients and the batter is light.

Pour the batter over the fruit, as close to the top of the dish as you dare.

Pour any remaining batter into the bowl. Bake for about 60 minutes, or until the clafoutis are browned at the edges and firm in the center. Serve warm or at room temperature, plain or dusted with powdered sugar. Enjoy the fruitless version drizzled with fruit syrup. Store covered in the fridge.


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