King Edward I of England may have contributed to the tradition of decorating eggs to celebrate Easter. A notation in his household accounts showed an expenditure of eighteen pence for 450 eggs to be gold-leafed and colored for Easter gifts.
We couldn't have a month of egg recipes, without dessert! Sure to impress, clafoutis are simple, versatile and elegant. Traditionally made with cherries, any type of berry or other fruit filling works equally well.
- 1 cup whole milk
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1/2 cup all-purpose flour
- 2 cups blueberries, raspberries or other fruit (or combination of fruits)
- Powdered Sugar for garnish
- Whipped cream (optional)
- Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- Add your fruit. Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes.
- Sprinkle with powdered sugar and top with whipped cream (optional). Serve immediately.