Sometimes I crave something sweet for breakfast; something other than jam on toast or orange juice or a muffin. When I have berries in the fridge and a bit of time to cook, I’ll whip up a clafouti (pronounced klä-fü-ˈtē). “The Joy of Cooking” has a Cherry Clafouti, described as a simple French country dessert, in its “pies and pastries” chapter. It’s like a baked custard. But, once in a while, it can also serve as a treat for breakfast.
I like to use fresh fruit in this recipe. I’ve made the clafouti with both cherries and blueberries, but usually use blueberries because I don’t have a cherry pitter. I find the process of cutting and pitting the cherries makes the process take much longer than I want it to.
It’s nice to have options for breakfast. Give it a shot.
4 large eggs
3/4 cup sugar
1 cup milk
1 tablespoon Cognac or rum
1 1/2 teaspoons vanilla
3/4 cup all-purpose flour
Pinch of salt
1 pound of sweet cherries or blueberries (frozen fruit, thawed and patted dry, or canned fruit, drained and dried, can be used)
Preheat the oven to 375 F. Butter a 10-inch, deep-dish pie pan. Beat the eggs and sugar in a medium bowl until frothy, about two minutes.
Add the milk, Cognac and vanilla and beat the mixture until smooth.
Pour the fruit into the bottom of the pan.
Pour the batter over the fruit and place the pie pan on a baking sheet. Bake the clafouti for 10
minutes. Reduce the over temperature to 350 F and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes. Cool for about 20 minutes before serving.