Clafouti Aux Peches Recipe
Ingredients
| Milk | 1 1/4 Cup (16 tbs) | |
| All purpose flour | 2/3 Cup (16 tbs) | |
| 3 eggs or 3/4 cup prepared egg substitute | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1/2 tablespoon butter or low-cholesterol margarine | ||
| 3 large ripe peaches, peeled and sliced | ||
| Cinnamon sugar | ||
Directions
Preheat the oven to 350° F.
In a blender or food processor, blend the milk, flour, eggs, sugar, and flavorings.
Alternatively, whisk the ingredients together in a bowl until they are light and well-blended.
On the range top, melt the butter in a 10-inch cast-iron skillet or fireproof 2-inch-deep baking dish.
Pour in 1/2 cup of the batter and place the skillet over low heat until the batter has set like a crepe, about 5 minutes.
Remove the pan from the heat and lay the peach slices on the layer of batter.
Pour the rest of the batter on top, and bake on the middle shelf of the oven for 50 minutes, or until the clafouti is puffed and brown and a cake tester inserted in the middle comes out clean.
Sprinkle with cinnamon sugar and serve warm (but not hot).
It will fall slightly, but that's to be expected.
In a blender or food processor, blend the milk, flour, eggs, sugar, and flavorings.
Alternatively, whisk the ingredients together in a bowl until they are light and well-blended.
On the range top, melt the butter in a 10-inch cast-iron skillet or fireproof 2-inch-deep baking dish.
Pour in 1/2 cup of the batter and place the skillet over low heat until the batter has set like a crepe, about 5 minutes.
Remove the pan from the heat and lay the peach slices on the layer of batter.
Pour the rest of the batter on top, and bake on the middle shelf of the oven for 50 minutes, or until the clafouti is puffed and brown and a cake tester inserted in the middle comes out clean.
Sprinkle with cinnamon sugar and serve warm (but not hot).
It will fall slightly, but that's to be expected.
Chef
