Breakfast Fruit Clafoutis

Pronounced, “klah-foo-tee” this recipe can be described almost like, if flan meets German Dutch baby pancake. Add in the fruit and you have yourself a sweet-breakfast winner.
Use with any stone fruit, like peaches, plums, cherries, etc.
It can be served warm or cool, with powdered sugar or maple syrup.
You can half the recipe and use a 8x8 casserole dish. Or this original recipe uses a 9x13 casserole dish, which will serve 8-10.

4 cups Sliced stone fruit; peaches, plums, cherries, nectarines, etc.Sliced into 1/2 thick slices

5 Eggs

1 cup Sugar

½ tsp CardamomSubstitute; cinnamon or a little ground ginger

½ tsp Salt

1 cup Flour

2 cups Milk

3 tbsp Melted butterAlso a swipe of butter for coating inside the casserole dish

1 tsp Vanilla extract

Preheat oven to 350 degrees.

Coat the 9x13 baking/casserole dish with butter.

Scatter the sliced fruit slices in prepared baking dish.

In a large bowl, combine eggs, sugar, cardamom and salt. Mix until sugar dissolves. Alternatively a blender can be used.

Add flour and mix until smooth.

Add milk, melted butter and vanilla to batter and mix just until combined.

Pour over sliced fruit in prepared dish.

Bake for at least 50 minutes, until batter is puffed and light golden brown.

Let clafoutis cool/set for about 15 minutes (it will deflate).

Cut into pieces and enjoy! Either with syrup or powdered sugar.

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Breakfast Fruit Clafoutis