Adapted from a recipe by Julia Child, this country French dessert is made by baking a fresh fruit layer in an eggy pancake, then serving it hot with plenty of confectioners’ sugar and lemon or with whipped cream or ice cream. Choose your fruit according to the season: In the winter, use apples, and in the summer, any berries or pitted cherries.

　　

Ingredients

serves 6 to 8

　　1 1/4 cups milk

　　2/3 cup sugar

　　3 extra-large eggs

　　1 tablespoon pure vanilla extract

　　1/8 teaspoon kosher salt

　　1/2 cup all-purpose flour

　　3 cups fresh fruit: your choice of berries; pitted cherries; or chopped, peeled apples

　　Confectioners’ sugar

　　

Step 1

Preheat the oven to 350°F. Lightly butter a 10-inch ovenproof skillet.

　　

Step 2

In the work bowl of a food processor fitted with the metal blade or a blender, purée the milk, 1/3 cup of the sugar, the eggs, vanilla, salt, and flour until smooth.

　　

Step 3

Pour a 1/4-inch layer of the batter into the prepared pan. Bake for 10 minutes, or until barely set.

　　

Step 4

Remove the pan from the oven and carefully spread the fruit over the batter. Sprinkle with the remaining 1/3 cup sugar. Spoon or pour the remaining batter evenly over the sugared fruit.

　　

Step 5

Bake the clafouti for 45 to 50 minutes, checking after 45 minutes. The clafouti is done when it is puffed and brown and a knife inserted into the center comes out clean. Sprinkle with the confectioners’ sugar and serve warm.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.