Clafoutis

• 2 Tablespoons Butter
• 1-1/2 cup Fruit (cherries Are Traditional. I Used Blueberries, But Any Fruit You Enjoy Will Work)
• 2 whole Eggs
• 1/4 cups Sugar
• 2 Tablespoons Vanilla
• Splash Of Alcohol If That's How You Roll
• 1/2 cups Heavy Cream Or Whole Milk (don't Skimp And Use Skim. It's Worth It)
• 1/2 cups Flour

1. Preheat oven to 400 degrees.
2. Generously butter a deep pie dish or a dutch oven. Both work fine for this most-forgiving recipe.
3. Rinse or defrost fruit. Drain completely. Add to the bottom of the dish. If you are so inclined, you can spice up your fruit with some cinnamon or a splash of alcohol. What's great about this dish is how simple and changeable it is.
4. Whisk the eggs and sugar until frothy and a little paler than you'd expect. Add the vanilla and cream and flour. Pour over the fruit.
5. Bake for 30 minutes or until golden brown. When you remove it from the oven, let it cool for 30 minutes before releasing from the pan. It will fall.
6. Serve alone, with whipped cream or ice cream.

butter, i, eggs, ubc, vanilla, if, heavy cream, flour

Taken from tastykitchen.com/recipes/desserts/clafoutis/ (may not work)