A clafouti, which is pronounced, "cluh-fooh'-tee" is a crazy word for a simple, easy dessert. The traditional clafouti, or clafoutis as it is often spelled, hails from France and contains unpitted black cherries in a batter that is a cross between a custard and a pancake.
When you need to whip up something quick and easy for breakfast or dessert, or you just have some fruit you need to use up in an interesting way -- chances are you probably have the ingredients in your pantry and fridge. This recipe was taken from BellaOnline.org (and adapted).
2-3 cups fresh peaches, peeled and cut into 1/2" chunks (about 3 medium to large peaches) *I suggest choosing Georgia peaches over California if given the chance -- and of course, Texas peaches if you can still find them 3 tablespoons sugar (I substituted 2 tbs of honey here) 1 tablespoon freshly squeezed lemon juice *I also added about 1 tbs of cognac, just to give the peaches a little extra punch
Batter: 3/4 cup milk 3/4 cup light cream (wasn't sure what "light" cream was, so I used half and half) 3/4 cup flour 2 eggs 1 egg yolk 1/8 teaspoon salt 1/4 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon almond extract
Preheat oven to 400°. Butter a 10" pie, gratin, or casserole dish. Distribute the peach chunks evenly in the pie dish and sprinkle the 3 tablespoons sugar or honey, cognac and lemon juice over them. In a blender, mix the milk, cream, flour, eggs, and egg yolk, and salt. *An immersion blender works just fine, too. Blend until smooth, then add the 1/4 cup sugar, vanilla, and almond extract; blend for a second or two to mix. Pour the batter over the peach mixture, then place in the oven and bake 45-50 minutes or until puffed and brown.
