Traditionally, a clafoutis is made with cherries, or perhaps plums – and some purists prefer leaving the fruit unpitted, believing it tastes better (I’m assuming they’re talkin’ cherries here – unpitted plums would be a stone on a whole separate scale). Of course, you would need some place for folks to place the pits during dessert…
In any event; I had blueberries in my freezer, and to my ear, flaugnarde (a non-traditional fruit clafoutis) is simply not as appetizing a name; so we’re ignoring the whole pit issue, keeping the cool name and to heck with the consequences.
Life on the edge, baby.
•Berries, cherries or plums (pitted, I think)
•1-1/4 cup milk
•1/2 cup sugar
•1 tsp salt
•1 cup flour
•1-1/2 tbsp melted butter – plus additional for the pan
•1/4 cup confectioners’ sugar
Heat oven to 350º.
Scatter your fruit over the bottom of a well-buttered 8-cup baking dish – next time, I think I’ll use my spring-form pan.
Combine the milk, eggs, sugar, salt, flour, and melted butter in a blender, mix until smooth, and pour over the fruit.
Bake for thirty minutes.
The old French cookbook I got this recipe from says that you should then dust it with the confectioners’ sugar and serve it hot – preferably with whipped cream. I let mine cool a bit and popped it out of the pan before dusting with the sugar.
I also opted for mango sorbet over the cream, but you do what you feel you need to, it’s all good – and really simple.