This photo makes me sad that it's all gone now. This recipe comes from Grandma Judy, because I've only had her version of clafoutis and it is so delicious that I don't care to compare other recipes. It's a great sweet breakfast or substantial dessert. It reminds me of french toast meets frittata, but more sweet and fruity. And we've definitely had it for dinner when we're low on dinner ingredients. The Recipe: 5oz fruit (cherries, berries, peaches, pears, etc), cut into pieces if larger than bite-sized zest from 1 small lemon 2 tb sugar, plus about 2 tb additional to sweeten fruit 1/2 c flour 1/4 tsp salt 2 eggs 1 c milk 1 tb butter powdered sugar for serving Mix lemon zest with sugar in small dish Sift together flour and salt. In separate bowl, beat eggs and whisk in milk. Add wet ingredients to dry ingredients and whisk together. Stir in the lemon sugar. Preheat the oven to 425. In a 10-inch skillet, melt butte
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.