As an avid breakfast-eater, (and mildly A.D.D.) I often find myself bored of the same old pancake-waffle-cereal-oatmeal-and-their-respective-variations routine. Don’t get me wrong. There’s something to be said about the inherent divinity of a perfectly pillowy waffle, soaked in butter and syrup; but one (me) can only eat those so many times (without having to buy new jeans). I, being a food nerd thus set out on yet another quest (are you starting to see a trend here?): international breakfast foods!
Americans have this down to an art. Everything from the savory (biscuits and gravy) to the sweet. Seems to me, we ‘Muricans like to have those lines I mentioned earlier, that delineate breakfast from every other meal or snack of the day. Even in England, pancake-like…things (for lack of a better noun) are served at tea time, as well as in the morning. In Japan, it’s rice and soup; Cuba, it’s Cuban bread and butter with coffee (okay, that seems a little more ordinary…until you find out that bread, butter and coffee are served with EVERY meal. Sometimes, if they think you’re too skinny, they’ll liquify it and feed it to you intravenously while you sleep.) France, it’s criossant, or some other pastry and a cup a jo. Or, it’s clafoutis.
Now, when I first made a clafoutis, it tasted like play-doh. Granted, I was 10 at the time, and thought you baked things by leaving them out to dry over-night (I’m still baffled as to how I didn’t contract some awful disease). I have noticed, however, that many of the recipes call for little or no salt. Ugh. Saw the ramifications of that from the carrot cake fiasco. So, I tinkered with this recipe and came up with a slightly healthier, just as delicious (well okay. To be painfully honest: ain’t NOTHIN’ gonna touch heavy cream and whole eggs) clafoutis. The awesome thing about this custardy-pancakey hybrid is that you can use whatever fruit you have on hand. Just keep in mind the baking time (may want to slice apples thinly, or pre-cook them if you like a softer consistency).
1 egg white, half the yolk
1/2 cup Almond milk (or regular milk. Whatev. You won’t hurt my feelings…much)
1 tablespoon half n’ half
1/4 teaspoon Vanilla
A few drops of Almond extract
1/4 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons Whole wheat flour
1-2 tea spoons sugar (I used an actual tea spoon…not a measuring spoon)
Fruit of choice
1. Preheat oven to 375 convection bake, and combine the egg white, half the yolk, milk, cream, vanilla, almond, sugar and salt and whisk to combine.
2. Sift in the flour gradually, while whisking: consistency should be like heavy cream
3. Sift in the baking soda.
4. Spray a shallow baking dish (I had a 6″ round mini-casserole top on hand…but any dish would work, so long as the batter reaches at least 1/2″ up the sides)
5. Plop in your fruit of choice so that it covers the bottom of the dish, then pour the batter over the top.
6. Bake for about 10, checking intermittantly to make sure it’s not browning too fast.
7. The clafoutis is done when it no longer jiggles in the center–MAKE SURE to take it out AS SOON as that center stops with the jiggly! I shan’t be responsible for the compromise of this dish’s integrity due to lax checking. Just sayin’.