Sunday, June 21, 2009

Blueberry and peach Clafoutis


Clafoutis. No not 'klafootis', but its French so pronounce it 'klafutee'. Doesnt it sound beautiful, chic and sort of romantic? Actually all of French is so poshly romantic. I mean the language :). Oh and Paris too. Chic haute cuisine par excellence. Its all French. But the French fries are in no way french. They wouldnt give the fries a name so bland. I thought it must be an American version. A bit of googling later - its Belgian. The Swiss dont bother crediting any country though - we here simply call it Pommes Frites - meaning potato fries. Simple.

Today I wasnt in the mood to make crepes for breakfast. But was looking for something sweet and easy. And have the 3 buzzwords I look for in a recipe - nutritious, easy and tasty.

Clafoutis is a dessert, sort of like a baked custard traditionally made with cherries, but then who'd bother with pitting all the cherries. I used whole wheat flour, blueberries and peaches in my version. Herez how I made it


1/2 cup whole wheat flour
1/3 cup + 1 tablespoon sugar
1 and 1/4 cup whole milk
3 eggs
About a cup of blueberries
1 peach.
and of course the usual pinch of salt and vanilla essence. For some reason we dont get vanilla extract in bottles here in Switzerland the way it is available the world over (that, and packed brown sugar too ..sigh..). So I either use a table spoon of vanilla sugar instead or a vanilla bean.
And about a cup of blueberries, and 1 peach.

Mix up flour, sugar, vanilla sugar, milk and salt. Whisk it a bit. Add eggs. Whisk again. And you're almost there. Cut the peaches, wash the blueberries. Butter the pan nicely till the edges coz its going to puff up. Layer the fruit, pour over the batter. Bake for about 40 minutes in a 350 oven. C'est magnifique !

P.S. - I cant but resist sharing this snippet I read somewhere
Q :Why is it good to be French?
A : You can surrender at the beginning of the war, and the U.S. will win it for you. Share

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