When I was growing up one of the many highlights of Summer was the homemade cherry Clafoutis my mom would make-- that and spitting out the pits into our siblings' faces when our "maman" was not looking... Traditional Clafoutis is made with pits, which adds a "je ne sais quoi" to this fine dessert. Since I haven't figured out what this "I don't know what" is, I leave them out.
Today, I opted for sweet blueberries and a sliced plum for added color instead of the more traditional cherries. The batter is super easy to put together and Sorghum flour substitutes beautifully instead of the traditional all purpose wheat flour.
I'm making this wonderful, light dessert another submission for SHF, hosted by Susan.
Blueberry Plum Clafoutis Serves 6
Ingredients:
2 eggs
3 tablespoons of honey
3 tablespoons of sorghum flour
1 cup of lowfat milk
2 cups of washed and picked through blueberries
1 sliced plum
1 tablespoon of Turbinado sugar
Directions:
-Preheat oven to 350F
-Oil a pie dish
-In a bowl mix energetically the eggs and honey. Add the flour and continue mixing, then incorporate the milk little by little.
-Put the blueberries in the prepared pie dish. Pour the batter on top and finish with the plum slices. Carefully transfer to the oven.
-Bake for 30 minutes and then sprinkle the sugar on top of the Clafoutis. Bake an additional 40 minutes or until set in the center. Let cool completely and refrigerate. Serve cold.
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11 comments:
That looks amazing! I really also like the info below on agave nectar. I have been wanting to try it out.
Alexa, Thanks for stopping by my blog. I'm enjoying looking through your too! This recipe looks scrumptious! Lisa
Alexa,
Wow, this sounds so delice!
I like the second photo. It looks mouth watering.
Btw, thank you for visiting my site. Cheers!
mmm the recipe looks amazing, I never thought of combining blueberries with plums, I think I'll give it a try. By the way, your blog is amazing.
Yum..and you know I am going to ask about sorghum flour??
Mary Ann,
Thanks for your visit. I'm glad you found the info on agave helpful. It's wonderful stuff.
Lisa,
Thanks for stopping by.
Elra,
I enjoy looking at the wonderful dinners you put together.
Mushka,
Thanks for visiting my blog. I'm glad you liked it. I'm really enjoying putting it together.
Marc,
Sorghum flour is popular with people avoiding wheat and gluten. It's commonly used in India and Africa and is high in insoluble fiber and easy on blood sugar. It's made from a cereal grass. It converts well in recipes calling for wheat because its flavor is mild. Any recipe, like this clafoutis, where you see Sorghum flour can be replaced with normal wheat flour if you are not concerned about wheat intolerance or gluten. However, the same cannot be said of substituting sorghum instead of wheat in all recipes. Gluten-free baking usually requires a mixture of different flours in order to succeed. The clafoutis, which calls for such a minimal amount, worked well with just Sorghum. Hopefully this answers your question, if not let me know...
I wonder why they made them with the pits? Was it so people wouldn't gobble it up too quickly? ;) Anyway, I love your combination of blueberries and plums--two of my favorite summer fruits. Thanks, Alexa!
Susan,
Some of my old french cookbook claim that it changes the taste and gives it more depth when you leave the pits in. I don't taste a difference... too busy spitting pits out. :-)
Delicious looking clafoutis! Such a lovely dessert...
That blueberry and plum clafoutis looks really good. I tend to take the pits out when making clafoutis as it is never fun to bite into a pit.
Would you believe I've never had clafoutis? Your version is definitely making me want to try some right now! :)
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