Tuesday, September 11, 2012

Raspberry clafoutis

This is a very delicious, custardy spin on tart fresh fruit. An amazing and quick breakfast.

6 oz raspberries
2 eggs
1/3 cup flour
1/3 cup sugar
0.75 cup and 1 tbsp milk
2 tsp vanilla
pinch of salt

Take a 9-inch deep pie shape and butter it well. Distribute the washed raspberries onto it.

To a blender add the eggs, the milk, salt and the vanilla. Mix the flour and sugar in a separate bowl before pouring it into the blender. This will help it not to clump.

Blend the mixture until smooth. Carefully pour onto fruit. Bake in a preheated 425F oven for 15-20 minutes, or until it just sets. Serve barely warm.

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