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.
Serves 4-6
Ingredients:
- 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)
Directions:
- 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.
