Friday, December 31, 2010


yet another scrumptious, easy, gorgeous
dish from the fabulous tracy porter.
it would be perfection on new year's day.

:: clafoutis ::
{say clah-foo-TEE}

{raspberry-peach clafoutis}

i have made this french custard-y dessert
in every season.
it works beautifully 
whether you use fresh or frozen fruit.
i've made it with
and even sans fruit.

most often,
i make it at night to eat for breakfast.
it is perfect with a cup of tea or mug of coffee.

you can get her recipe here.
and be sure watch the video below:

☼happy new year!☼

today is 04/02/14
and i'm finally adding the recipe to this post:
butter for pan
3 c fruit {cherries, raspberries, peaches, plums}
1 T flour + 1 T sugar for fruit
1/2 c sugar
4 eggs
1 c half & half
1/2 c all purpose flour

2 T brandy {optional}
2 T melted unsalted butter
1 t nutmeg
1 t vanilla
1/4 t salt
powdered sugar to dust
preheat oven to 350°, butter a 9 in cast iron pan.
mix fruit in 1 T flour and 1 T sugar, then lay in pan.

combine sugar, eggs, half & half, flour,
brandy, melted butter, nutmeg, vanilla, and salt.
whisk. pour over fruit.

bake until golden & puffed up (center should be set), about 1 hour. 


Emily said...

This is sooooo good! Love your raspberry/peach combo idea. Happy New Year Catie!

Dianne said...

I have made this several is very rich. I usually use cherries. When you left the fruit out did you add something else in it's place?

catie said...

dianne ~ i left the fruit out for emily {who only likes apples}. i just made the batter - nothing else. it was like a "dutch baby" giant pancake that my mom used to make. without the fruit, it puffs up really big, then deflates when you take it out of the oven. ♥

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