Dave Smith wrote:
> Jean B. wrote:
>
>>> they are all good. It basically a crepe batter. Grease a baking dish,
>>> sprinkle with sugar, put the fruit in the bottom of the dish, pour
>>> batter on top, bake and serve warm or cold. It is like a cross
>>> between a crepe and a custard. It takes just a few minutes to prepare
>>> and they are delicious.
>>
>> Yes, I actually have a lot of (untried) recipes. I was hoping for a
>> TNT one.
>
>
> Here are two that I have used and have on file. I have taken the basic
> recipes and added other fruits. One was with plums macerated in brandy.
> They are also good with peaches.
>
>
>
> Bing Cherry Clafouti
>
> 1/3 cup plus 1 tablespoon sugar
> 2 tablespoons all purpose flour
> 2 larrge eggs
> 2/3 cup milk
> ½ teaspoon vanilla
> ½ teaspoon orange zest
> ¼ teaspoon almond extract
> ¼ teaspoon salt
> 1 cup Bing cherries haled and pitted
> ½ tablespoon unsalted butter but into pieces
>
> Preheat oven to 400 F
>
> In a blender mix 1/3 cup of sugar, flour, eggs, milk, slat, vanilla,
> zest, almond extract until just smooth. Arrange cherries in a buttered 3
> cup gratin dish or baking dish, pour batter over the cherries and bake
> for 20-25 minutes until the top is puffed and springy to the touch.
> Sprinkle to top with remaining sugar, dot with butter and broil about 3
> “ from burners for about a minute or until sugar is browned. Serve with
> ice cream or whipped cream.
>
>
> 1 lb (500 g) fresh cherries
> 2 tbsp (25 mL) kirsch
> 1 tbsp (15 mL) icing sugar
> 3 tbsp (45 mL) flour
> 3 tbsp (45 mL) sugar
> ¾ cup (175 mL) milk
> 2 eggs
> Zest of ½ lemon
> Extra icing sugar for dusting
>
>
>
>
>
> 1. Stem the cherries and place in a bowl. Add the kirsch and icing
> sugar, toss to mix and then leave to marinate for 2 hours.
>
> 2. Preheat the oven to 375ºF (190ºC).
>
> 3. Butter and sugar a 9-inch (23-cm) ceramic quiche or shallow gratin
> dish. Sift the flour into bowl, add the sugar and whisk in the milk
> until smooth. Whisk in the eggs and lemon zest.
>
> 4. Scatter the cherries in the prepared dish, add any liquid from the
> bowl to the batter and then pour the batter over the cherries. Bake the
> clafoutis for 35 to 45 minutes or until the centre is just firm.
>
> 5. Sprinkle with icing sugar and serve warm.
>
>
> Serves 6

Thank you. I think such a thing would be splendid breakfast fare.
I am also thinking, but haven't verified, that this could be
made low-carb.

--
Jean B.