Clafouti is a dessert I came to too late. It’s easy, it’s tasty, it’s flexible, and it can still be awesome without a lot of fat and calories. For those unfamiliar, it’s a fruit flan, traditionally made with cherries but also other berries and autumnal fruits like pears and apples. There are a lot of recipes for clafouti, but the one you need to go to and stick with is Julia Child’s.
from Julia Child’s Mastering the Art of French Cooking
3 cups fruit (pitted cherries/berries/pears/plums/apples)
1.25 cups milk
2/3 cup sugar, separated
1 tb vanilla
1/8 tspn salt
2/3 cup flour
Stove-capable pie plate/baking dish holding at least 7 cups/at least 1.5″ deep.
Preheat the oven to 350F.
Toss everything except 1/3 cup sugar into a blender, blend for 1 minute.
Pour enough batter into your greased dish to make a layer 1/4 inch thick, then put it on the stove over low-moderate heat for a minute or two until the base starts to set on the bottom.
Remove from heat, spread the fruit out over the base, then sprinkle the second 1/3 cup of sugar over the fruit.
Pour the rest of the batter over the fruit and level out if necessary.
Bake for an hour, until the top is puffed and browned and you can stick a knife in the middle and have it come out clean. The top will sink as it cools.
Serve warm or hot, with powdered sugar if desired.
This is everything except a second 1/3 cup sugar (actually, a first 1/3 cup sugar, since the yellow measuring cup contains granulated Splenda). I’d be comfortable switching all of the sugar for the granulated Splenda, but if you’ve got the regular kind, or any other sugar substitute where the measurements are not 1:1, make sure the second 1/3 cup is real sugar because otherwise, the sweetness is too concentrated. Also, that’s skim milk and Eggbeaters. And fresh raspberries and some of my frozen blueberries — in arguably too great a quantity, but, hey, ain’t no such thing as too many berries.
The Harrier Jump Jet blender doing its thing.
The base. My Pyrex pie pan is perfect for this.
It’s almost covered up. Almost counts here.
Finished. You’ll notice it looks much puffier than the cross-section slice up top.
For comparison purposes, a picture of a cherry clafouti I did back in June: