Breakfast |
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Cranberry Clafoutis - 2005
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Preheat the oven to 425 degrees. Butter a 9 or 10 inch round deep pie plate. Sprinkle it with a tablespoon of sugar and swirl the dish to coat evenly with sugar, invert to remove the excess. Beat the eggs well, then add the remaining sugar; beat until smooth. Add the flour and beat again until
smooth. Add the half-and-half (or whole milk) and salt and whisk once more until smooth.
Coarsely chop the cranberries and walnuts. Fold into the batter gently. Pour into the prepared pie plate.
Bake for 20 to 30 minutes, or until the clafoutis is nicely browned on top and a knife inserted into the center comes out clean. Sift some confectioner's sugar over it and serve warm or at room temperature.
- 1 tablespoon butter
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 1 cup half and half
- pinch salt
- 2 cups cranberries
- 1 cup walnuts or pecans
- confectioner's sugar
PREPARATION
Preheat the oven to 425 degrees. Butter a 9 or 10 inch round deep pie plate. Sprinkle it with a tablespoon of sugar and swirl the dish to coat evenly with sugar, invert to remove the excess. Beat the eggs well, then add the remaining sugar; beat until smooth. Add the flour and beat again until
smooth. Add the half-and-half (or whole milk) and salt and whisk once more until smooth.
Coarsely chop the cranberries and walnuts. Fold into the batter gently. Pour into the prepared pie plate.
Bake for 20 to 30 minutes, or until the clafoutis is nicely browned on top and a knife inserted into the center comes out clean. Sift some confectioner's sugar over it and serve warm or at room temperature.