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(makes 6 servings). Heat oven to 425 degrees. Place butter in a 10" round (shallow, straight-sided ceramic, porcelain or earthenware work best) baking dish. Place dish in oven 2 to 4 min. or just until butter is melted. Remove baking dish from oven and tilt to to coat the bottom and sides with butter. In a large bowl stir together flour, sugar and salt. Slowly whisk in the milk and whipping cream until smooth. Add liqueur or almond extract and vanilla. Whisk in eggs one at a time (one at a time is important to remember) the batter will be thin. Place fruit in a single layer on the bottom of the baking dish. Immediately pour batter over fruit. Bake at 425 degrees for 12 min. Reduce oven temperature to 350 degrees and continue baking for an additional 35 to 45 minutes or until puffed and very dark brown around edges and a knife inserted in the center comes out clean. Cool 10 to 20 minutes before serving. Best served warm with whipped cream, a dusting of powdered sugar or a fruit sauce. Whipping Cream 1 cup whipping cream 1 Tablespoon sugar In a small bowl, combine whipping cream and sugar. Beat at medium-high until soft peaks form. Fruit Sauce 3/4 cup (your choice) preserves 3 tablespoons Brandy, or orange juice Heat preserves in a small sauce pan over low heat until melted, stir in brandy or orange juice. Spoon over individual servings of Clafouti. Serve.