Buttermilk Clafoutis Food

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat the oven to 375°F Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
• Arrange the cherries in a single layer on the bottom of the pan. Set aside.
• In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and salt until smooth. Pour evenly over the fruit.
• Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with confectioners' sugar and serve.

BLUEBERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
• Place a layer of blueberries into the prepared baking dish.
• Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
• Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

STRAWBERRY CLAFOUTI

Steps:

• Preheat oven to 350°.
• Spray Pam on two, 16 oz baking dishes.
• Rinse, hull and slice strawberries in an egg slicer (leave them a little wet); toss strawberries with cornstarch and 1 tsp sugar until evenly coated; evenly distribute strawberries in bottom of dishes and set aside.
• Whisk eggs, milk and vanilla. Then whisk in ¼ cup sugar, salt, cinnamon, baking powder and flour until frothy and lumps are gone. You can use your blender/food processor.
• Pour batter over strawberries.
• Bake until puffed, golden brown, about 40 minutes.
• Let stand for 10 minutes.
• Dust with powdered sugar and serve warm.