Jean B. wrote:
> 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.



There isn't much flour in it, but a considerable amount of sugar if
worried about calories. But what the heck, it is delicious, and
incredibly easy to make.