Preheat oven to 425 degrees.
- 4 to 6 ounces blueberries or raspberries or cranberries or 12 ounces cherries or peaches or plums
zest from one small lemon - grated
2 tablespoons granulated sugar plus additional sugar to sweeten fruit
1/2 cup unbleached all purpose flour
1/4 teaspoon salt
2 medium eggs
1 cup milk
1 tablespoon unsalted butter
Sour cream (optional)
Wash and prepare the fruit. Cherries should be stemmed and if desired, pitted. Plums or peaches should be pitted and cut into bite sized pieces; commercial cranberries should be cut in half; small wild cranberries, blueberries or raspberries need only to be picked over to remove stem pieces and debris.
Make lemon sugar by mixing the lemon zest with the two tablespoons sugar in a small dish.
In a large bowl,sift together the flour and salt.
In a small bowl, beat the eggs gently and whisk in the milk. Add the wet to the dry ingredients a little at a time, whisking smooth. Stir in the lemon sugar.
Let the batter rest while the fruit is being cooked.
In a 10-inch ovenproof nonstick skillet, melt the butter over medium heat, coating the bottom and sides halfway to the rim. When the butter is bubbling, add the fruit. Stir until each piece is softened and is coated with butter, about 2 to 3 minutes. Then sprinkle in sugar to sweeten; about 2 tablespoons sugar for all fruit except cranberries, which require about twice as much.
Brown sugar is good with peaches. When this sugar has dissolved and turned into a syrup (about two minutes), stir up the batter and scrape it carefully into the pan over the fruit.
Put the skillet into the oven to bake for about 20 minutes. At this point the clafoutis will be set, golden brown and puffed up at the edges.
Divide into warmed bowls, sift a little confectioners sugar over each and top with sour cream if you like.
A clafoutis is most commonly served for dessert. This one is loaded with fruit making it well suited for breakfast. FYI... 'clafoutis' is pronounced 'klah-futi'.
Mr Breakfast would like to thank truleelee for this recipe.
Recipe number 1292. Submitted 7/8/2004.