(A clafouti is sort of a tart)
In summer when fruit is plentiful you can use any of your
favorite fruits. In winter I make this often using apples.
But in summer our family likes it made with peaches.
FOR THE BATTER:
• 3 Eggs
• 1 Cup Milk or Half and Half
• 6 Tbs Butter – melted
• 1 tsp Vanilla Extract
• 2/3 Cup Flour
• ½ Cup Sugar
• ½ tsp Salt
FOR THE PEACHES:
• 4 Tbs Butter
• 5 Peaches – peeled, pitted and sliced
• ½ Cup Sugar
• 2 tsp Sugar
• 2 tsps Vanilla – or your favorite flavoring
• Cinnamon – to sprinkle
Preheat oven to 400°. For the batter, put all the batter ingredients in a blender, blend until smooth, scraping down the sides, and set aside.
Generously butter a 10″ pie plate and set it in the oven to heat. Melt butter in a pan, add the peaches, ½ cup of sugar and vanilla (or your favorite flavor) and cook for about 5 minutes until they are glazed and heated through. Remove the plate from the oven, give the blender a quick whirl and quickly pour half of the batter into the hot pie plate. Arrange the peaches and some of their juices over the batter, spreading them out. Now pour remaining batter over the peaches, sprinkle remaining 2 tsps of sugar over the batter and sprinkle with cinnamon.
Bake for about 30 – 35 minutes or until the clafouti is golden and set in the middle.
Remove from the oven and drizzle any remaining pan juices.
Serve with ice cream and you have a winner.