A clafouti is a French custard/cake-y dessert baked with fresh fruit. According Wikipedia (which is my handbook for life) the traditional fruit is cherries, though I decided to use plums because my mom has a tree and I am inundated with them. Santa rosa plums are taking over my LIFE!
This recipe is a bit like the ricotta cake I posted last week. It is certainly just as easy, but it has a different texture. It isn’t as cheesecake-y, more cake-y, plus it has all of that awesome fresh fruit. If you thought I was crazy calling ricotta cake breakfast material, you must accept that this clafouti definitely qualifies. It has fruit! FRUIT!
Oh, and as a side note, I’m visiting Boston for a few day this coming Monday and I would love food/sight/must see suggestions, if anyone’s got em!
Recipe adapted from Almost Vegetarian by Diana Shaw.
1/2 C milk
1/2 C ricotta cheese
1/2 C sugar
1/2 C flour
1 tsp vanilla
2 C fresh fruit, your choice. Cherries, blueberries and plums are all great options!
Set oven to 425 degrees.
Mix together the milk, ricotta, eggs, sugar, flour, and vanilla using a blender, food processor or handy-dandy immersion blender. (Have a mentioned how much I love my new immersion blender? Because I LOVE IT!)
Spread the fruit onto the bottom of a pie plate or vaguely pie plate-shaped baking tin.
Bake until puffy and delicious looking, 30 to 35 minutes.
You can eat the clafouti warm, but it is much, much easier to cut when it is completely cold.
Eat for dessert, breakfast, or snacktime. Especially snacktime.