cla·fou·tis (klä-fū-tē') pronunciation n. A baked dessert composed of a layer of fresh fruit topped with a thick batter.
Clafoutis (generally spelled clafouti in English speaking countries) is a French country dessert. Traditionally made with pit-in cherries, it is intended to showcase in season fruit. Don't be scared by the "French" aspect; it is really easy to make. The custardy pancake batter is often poured in a thicker layer than I did, but I wanted about 66% fruit, 33% batter as opposed to a 50/50 thing that many seem to have.
Summer Berry Clafoutis
1/2 pint strawberries, halved
1/2 C (or more) blackberries
1/4 C sliced almonds
1/2 Tbsp butter
1 egg yolk
1/2 C sugar (all white or half white, half brown)
1/4 C flour
1/4 C milk
1/4 C half and half
1 tsp blackberry liqueur (or 1/2 tso vanilla)
1/2 tsp almond extract
pinch on salt
Whisk together ingredients for batter.
Butter an 8 or 9 inch pie pan. Arrange fruit in pan. Pour batter over fruit. Top with almonds.
Bake at 350 for 35 minutes, until batter is set. Allow to cool. (Batter will puff up while baking and then sink back down.)
Serves 6. (Maybe with some vanilla bean frozen yogurt.... mmmm.)