1 ¼ cups milk (7oz)
½ cup sugar (2oz)
3 eggs
½ cup flour (3oz)
¼ teaspoon salt
1 Tablespoon vanilla
¼ teaspoon lemon zest
1/8 teaspoon cinnamon
2 cups berries
1. Preheat oven to 350° Fan 150
2. In a blender blend the milk, 1/3 cup of the sugar, eggs, vanilla, salt, lemon zest, cinnamon and flour.
3. Pour a ¼ inch layer of the batter in a lightly and evenly buttered fireproof baking dish. Place in the oven until batter firms up a bit (a film will set in the pan). Remove from the heat and place the berries/cherries over the batter. Sprinkle on the remaining sugar. Pour on the rest of the batter evenly.
4. Bake at 350° for about 45 minutes to an hour. The clafouti is done when puffed and brown and a knife plunged in the center comes out clean. Great served warm or room temperature.
Refrigerate leftovers.
Alternative uses 1lb Rhubarb
Cut the rhubarb into 2-inch lengths and put in a baking pan with a good pinch of cinnamon, if using, the juice of 1 orange and 2 tablespoons of sugar. Toss well and roast in the oven for 10 to 15 minutes, or until tender and just beginning to caramelize around the edges. Let cool completely and then drain in a sieve.
Refrigerate leftovers.
Alternative uses 1lb Rhubarb
Cut the rhubarb into 2-inch lengths and put in a baking pan with a good pinch of cinnamon, if using, the juice of 1 orange and 2 tablespoons of sugar. Toss well and roast in the oven for 10 to 15 minutes, or until tender and just beginning to caramelize around the edges. Let cool completely and then drain in a sieve.
