Saturday, October 6, 2012

Berry Clafouti for Breakfast

Isn't the word "Clafouti" fun to say?  Cluh-fuu-tee!  Sounds like a music band from Europe perhaps? These little clafouti recipes pop up around the Primal and Paleo sites.  I can't recall where I found the first, original one but here's the one I now make for my family about twice a month.  My four year old daughter loves it. 

This dish has an egg-y taste since there is no flour in it.  Therefore, it's more like a berry quiche than a pancake or French toast consistency.  I just wanted to make sure you know that before you make it and bite into it.  Still, it's sweet without being too powerful and a nice change from our scrambled eggs we eat so often.

Berry Clafouti for Breakfast
(Serves 4)

olive oil for greasing pan
2 Tbsp melted butter, all natural from grass fed cows
6 eggs
1 can of coconut milk
1 tsp of vanilla extract
1/2 tsp of almond extract
2 tsp of ground cinnamon
dash of salt
2 cups of mixed berries, your choice (I love including blueberries, strawberries and blackberries) - can be fresh or frozen

Grease a pie pan with olive oil.  Preheat oven to 400 degrees. 

Melt your butter in the microwave in a small bowl.  Be sure to cover it!  Set aside.  Beat the eggs in a large bowl.  Add in the melted butter, coconut milk, vanilla and almond extracts, ground cinnamon and dash of salt.  Mix all together with a whisk or electric mixer.  Pour into the greased pie pan.  Drop your berries down in the mixture, carefully spreading them around so you cover as much as pie plate as possible. 

Bake for 45 minutes or until your clafouti pulls away from sides of pan.  The dish will rise then sink a bit. Mmm, it's like the consistency of a fruity bread pudding but without the bread! 

Serve warm with pure maple syrup.  We like ours with a side of bacon or sausage and fresh fruit.

I say this is a breakfast dish but you can enjoy it anytime of the day.  We have had it for dinner and mid-day snack too.  Good stuff!

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