Clafoutis Season

My preference for types of dessert foods definitely goes in cycles, sometimes I get really into baked goods and bake several times a week for months. Sometimes I have phases where the only sweet I am interested in is plain dark chocolate and have no interest in baking at all. With all the fruit in season, Summer is definitely a time I get into cakes, cobblers, and more recently Clafoutis. Clafoutis is a dessert from the Limousin region of France, traditionally made with cherries, but equally good with all kinds of fruits. A thin batter of flour, egg, butter and milk is poured over the fruit and baked creating a firm custard.  I find it really appealing because its so adaptable to whatever ingredients you have on hand.  Its also nice and light, equally good as a breakfast or dessert.


Strawberry Peach Clafoutis with Vanilla Bean
 1/2 cup melted butter, cooled
 3 eggs
 1/2 cup demerara
 1/2 cup millet flour
1/2 cup white rice flour
 1 cup whole milk
1 peach, sliced
1 pint strawberries, sliced
1 vanilla bean, split in halve.
 pinch of salt


Preheat oven to 350 degrees. Butter a 9" pie pan. Wash and slice fruits, set aside. In a standing mixer mix eggs and sugar until light and fluffy. Add cooled butter, and milk. With a butter knife or spoon carefully scrap seeds from the inside of vanilla bean into batter. Add flours and salt. Mix to combine. Arrange fruit in pie plate and pour batter over fruit. Bake until batter has puffed up around the fruit and browned on the top. Allow to cool.