20 Years From Now...

"20 YEARS FROM NOW," Mark Twain said, “you will be more disappointed by the things that you didn't do than the ones you did.”THIS online journal is dedicated to our next 20 years!

Saturday, 8 February 2020

Clafoutis

Since changing our eating habits in early 2019 John's been on the lookout for recipes that complement this new way of life. One of our favourites is a sweet treat named Clafoutis. 


This French dessert of fruit, traditionally made with black cherries (we prefer raspberries or blueberries), is arranged in a buttered dish and covered with a thick flan-like batter. 

It can be served warm or cold, with or without a dollop of clotted cream and/or dusted with powdered sugar. It makes a wonderful dessert and on those rare occasions when there are leftovers we were delighted to discover clafoutis makes a very tasty breakfast. Served with fresh perked coffee it's a brilliant way to begin the day...mmm.


CLAFOUTIS RECIPE*:

*Please note this is John's adaptation of Clafoutis. In place of honey and maple sugar one may use regular sugar and if chickpea flour is not available or desired use regular all-purpose or almond flour. 

INGREDIENTS:
-1 cup 10% cream
-3 eggs
-1/2 cup honey and maple syrup (use less honey than maple syrup)
-1 1/2 teaspoons brandy (or 1 teaspoon vanilla or almond extract)
-1/2 cup melted butter
-1/2 cup chickpea flour
-2 cups fruit

In greased oven proof pan (black cast iron works best) arrange fruit. Combine cream, eggs, honey/maple syrup, butter, brandy, and flour. Carefully pour over fruit. 

Bake at 350°F for 35 to 40 minutes. 

Serves 4 to 6. 

Serve directly out of the oven if you want to maintain that gorgeous puffy flan look as it will deflate as it cools. Bon Appétit!


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