What's a Clafoutis (kluh-fau-tuhs)

I'm sure most of you know what this is but I didn't.

I came across this recipe in "The Greek

Yogurt Kitchen" by Toby Amidor when I was looking for a dessert I could put together quickly and all I had to work with was Greek yogurt, eggs, milk and some frozen peaches. It literally comes together in 15 minutes and it's a perfect dessert any time of the year.

What is it? Clafoutis is a French custardy dish filled with fruit. It can be made with any fruit that you like. Julia Child said, "this is a delicately sweet dessert whose elegance should not distract from it ease". And believe me, this is as easy as it gets!

Here's the recipe. You'll note that it's called Plum Clafoutis. Truth be told, I have never made it with plums just because I could never find them. The one in the oven right now is made with peaches and some blueberries. Once it's done, Ill add the picture to this post!

Plum Clafoutis (courtesy of The Greek Yogurt Cookbook by Toby Amidor)

Cooking Spray

5 large eggs

3/4 cup granulated sugar (I always cut the sugar, so I did 1/2 cup)

3/4 cup of nonfat Greek yogurt

1 cup reduced fat milk; I use 2%)

2 teaspoons of vanilla extract

1 tablespoon orange flavored liqueur (I added a little Muskat to the one in the oven)

3/4 cup of unbleached all-purpose flour

1/8 teaspoon of salt

1 pound (about 4) pitted and sliced

1 tablespoon confectioners' sugar

Preheat the oven to 375 degrees F.

Coat an 8-inch pie dish with cooking spray and set aside.

In a large bowl, whisk together the eggs, sugar, yogurt, milk, vanilla extract and orange liquor if you are using. I actually take all of this and put it in my blender and blend at medium speed.) Then in a medium bowl, sift together the flour and salt. (If you are using the blender method, just add this to the blender liquid and blend again). If you are not using the blender method, add the dry mixture to the egg mixture and blend until thoroughly combined.

Pour the batter into the prepared pie dish. Arrange the plums slices (or whatever fruit you are using) over the batter, submerging them partially. (I've made this with peaches, apples, added some blueberries and strawberries.)

Bake on the center rack in the oven until the middle is puffy and golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven (the clafoutis will deflate).

Sprinkle with confectioners' sugar just before serving. Cut into 8 slices and serve warm.

One slice of your masterpiece is 216 calories.

I serve this with vanilla ice cream (love the Bryers No Sugar added) or whip cream.

There you have it. Don a beret, add a little Charles Aznavour and some Café au lait, and you will think you are sitting at a Parisian Cafe on the Champs-Elysees!

Au revoir or until we meet again

Liz❤️