The Clafouti is essentially a fruit-laden baked pancake. I love this Americanized version, which is crunchy and sweet.

　　

Ingredients

makes 4 servings

　　Butter for the dish

　　1/2 cup sugar

　　1 egg

　　1/2 cup all-purpose flour

　　1/2 cup half-and-half or whole milk

　　Pinch of salt

　　1 cup cranberries

　　1/2 cup walnuts

　　Confectioners’ sugar

　　

Step 1

Preheat the oven to 425°F. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.

　　

Step 2

Beat the egg well, then add the remaining sugar; beat until smooth. Add the flour and beat again until smooth. Add the half-and-half and salt and whisk once more until smooth.

　　

Step 3

Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (it’s very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them. Put the cranberry mixture in the bottom of the dish and pour the batter over it.

　　

Step 4

Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners’ sugar over it and serve warm or at room temperature.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.