*  Exported from  MasterCook  *
 
                            BREAKFAST CLAFOUTIS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Fruit (prepared weight) 4 to
                         -6 oz. blueberries,
                         -raspberries, or cranberries
                         -or 12 oz. (approx.)
                         -cherries, peaches, or plums
                         Zest from 1 small lemon,
                         -grated
    2       tb           Sugar, plus additional to
                         -sweeten fruit
      1/2   c            Unbleached all-purpose flour
      1/4   ts           Salt
    2                    Eggs, any size
    1       c            Milk (low-fat, if desired)
    1       tb           Unsalted butter
                         Confectioners' sugar
                         Sour cream (optional)
 
   Preheat the oven to 425.  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 be picked over to remove stem
   pieces and debris.
   
   Make lemon sugar by mixing the lemon zest with the 2
   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 nonstick skillet, melt the butter over
   medium heat, coating the bottom and the sides halfway
   to the rim.  When the butter is bubbling, add the
   fruit.  Stir until each piece has softened and is
   coated with butter, about 2-3 minutes.  Then sprinkle
   in sugar to sweeten.  We use about 2 T of granulated
   sugar for all fruit except cranberries (which require
   about twice as much) and peaches (where we prefer
   brown sugar). When this sugar has dissolved and turned
   into a syrup--about 2 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 if you like with a spoonful of sour
   cream.
   
   from Outlaw Cook, by John Thorne with Matt Lewis Thorne
  
 
 
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