That's how good my Clafouti was. It didn't look so pretty though 'cos I added too many plums. A 'tad too brown on top, but so good I ate three slices before dinner, one after dinner and one more at breakfast this morning. I've decided clafouti makes a brilliant breakfast. Next time we have guests for breakfast I plan on serving clafouti.
I don't like to mess with my clafouti too much. I'm sorry Donna I would never ever put chocolate in my clafouti. Cherries - mostly , plums - yes, even blueberries - once , but chocolate never.
For the perfect clafouti (or clafoutis, an "s" is acceptable), I use Julia's recipe. She does pit her cherries though and pitted cherries in clafoutis is an ongoing arguement amongst traditionalists. Cherries are way out of sesson here so today Bron I used yellow plums.
The Recipe
As many yellow plums as you want
Mixture
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted all purpose flour
METHOD
Preheat oven to 350 degrees.
In an electric blender place all the above mixture ingredients in order as written. Cover and blend 1 minute at top speed.
Pour a 1/4 inch layer of batter into 7 - 8 cup lightly buttered fireproof baking dish or Pyrex pie plate 1 1/2 inches deep (I used my tarte tartin dish ).
Set over moderate heat (use an asbestos mat if dish is not fire proof) for a couple of minutes until the film of batter has set in the bottam of the dish. Remove from the heat. Spread the plums over the batter. Pour on the rest of the batter.
Place in the middle of the oven and bake for about an hour. It is done when it has puffed and browned, and a needle or knife plunged in the centre comes out clean.
Sprinkle top with powdered sugar just before bringing it to the table. It need not be served hot but it should still be warm. It will sink slightly as it cools.
Thanks Bron for hosting this round of Hay Hay Its Donna Day. Deadline for posts to Bron is Monday April 21st.
