Clafouti

I am tired. I have been planting all day. I don't feel like making much for dinner so we are having spaghetti...yes, with store-bought sauce. But, I did see one last container of raspberries and a container of whip cream in the fridge just begging for something to be done with them. So... what else to do but raspberry clafouti?

Like an oven-baked puff pancake, countrified clafoutis are easy to make. The batter is poured into a buttered dish, sprinkled with fruit, and baked. Although originally made with cherries--it comes from the Limousin region, the cherry area of France--many fruits can be used. The ones at the left are Raspberry and Kiwi Clafouti. Peach Clafouti is another fruit possibility. (I also like blueberry).

Raspberry Clafouti

Clafoutis puff while they are baking, then fall slightly when they come from the oven. If you can't wait for raspberry season, thaw loose-pack frozen raspberries and serve this at any time--

3 eggs
1 1/4 cups milk
2/3 cup all purpose flour
1/3 cup sugar
2 teaspoons vanilla
1/4 teaspoon nutmet
1/8 teaspoon salt
1 1/2 cups fresh raspberries
whipped cream

In a small mixer bowl beat eggs with electric mixer until foamy. Add milk, flour, sugar, vanilla, nutmeg, and salt; beat with electric mixer on low speed till smooth. Pour batter into buttered 9-inch quiche dish or pie plate. If desired, reserve a few raspberries for garnish. Sprinkle remaining raspberries over batter.

Bake in 350 oven for 40-45 minutes or until knife inseted off center comes out clean. Let stand 15 minutes. Garnish with whipped cream and reserved raspberries. Makes 8 servings.

For peach, keep nutmeg, brush reserved slices with lemon juice, omit raspberries (obviously)

For kiwi, it says to omit nutmeg and use a little rum instead. Go figure!

This recipe is worth making. My favorite is raspberry, but peach, blueberry, and cherry make good clafouti's too. I imagine that apricots would be delicious too. I've never tried the kiwi.