Yes, I know, another clafoutis. It is becoming a bit of a new obsession around our house. What can I say? Is it because it is A) Delicious, B) Easy, C) Versatile, D) All of the Above. Yup, you guessed it. The answer is “D” – all of the above. Seriously, what’s not to love. You can put just about anything in it you want, be traditional, or not. I think that next I want to try a savory version, but I promise that in the future, I will group any more clafoutis posts together before this becomes the All Clafoutis, All the Time Blog!
So, the reason I’m posting this one so quickly on the tail end of my previous posts is two-fold. One, is that if you haven’t gone and drooled over the incredible round-up of clafoutis on Bron’s site right now for the Hay Hay It’s Donna Day – #19 Clafoutis Edition, then you need to. You can look through all the amazing entries from many lovely bloggers and even email a vote for your favorite to Bron before May 9th. If, by chance, you aren’t familiar with this wonderful event – well, then you should be! This event was created by the so lovely Barbara of winosandfoodies. It was the first food blogging event I participated in and it has been such fun to participate every month.
As I mentioned, Bron Marshall was the host (again) for this last round and now, in case you didn’t hear, Bron is adopting the HHDD Event in the future as requested by Barbara. You can read more about that here and here.
The second reason you are getting another one is that because Mrs. W and I hosted the Art You Eat #3 Event this past month with a theme of Go Local! to help celebrate Earth Day. We chose to concentrate on not only sustainability, but the use of local produce and other products. The point was to become more aware of where our food comes from and to try to focus on “local” (within 7 to 8 hours away) products.
For me, that ended up being Tuesday morning’s breakfast of a Blackberry Peach Clafoutis. The blackberries are leftovers frozen from last summer’s farmers markets and the peaches come from local growers nearby as well. I bottled the peaches last summer when and the eggs and flour both came from a local farm and mill, respectively. The milk and butter also come from a local dairy. I also used dark brown sugar, which of course, is not local, but the point is to use as much local as possible. So, while my ingredients were not “fresh” I wanted to go that route to show that you can preserve items that you use yourself and control what goes into it and have local accessibility more.
For anyone in the Salt Lake City area, just an FYI that the Live Green – Downtown Sustainability Festival is coming up next Saturday (May 10th). It looks like it should be interesting, educational and fun.
So, on to the recipe. Make sure you check out the Art You Eat blog for the round-up of this event and vote for your favorite.
Blackberry Peach Clafoutis
1 cup blackberries (fresh or if using frozen, do not thaw)
1/2 cup canned peaches (or fresh) cut into small bite size pieces
1/3 cup dark brown sugar, packed
2 teaspoons sugar
300 ml whole milk
3 large eggs
pinch of salt
1 cup all-purpose flour
2 Tablespoons butter
Preheat two 6-inch cast iron skillets in a 375 degree F oven on a baking sheet. In the meantime, whisk together the dark brown sugar, milk, eggs, and pinch of salt together in a pourable bowl or pitcher. When they are well combined and the sugar is fairly dissolved whisk in the flour.
Remove the skillets from the oven and melt 1 Tablespoon each of butter in the hot pans. Once the butter has melted, distribute the blackberries and peaches evenly between the two pans. Sprinkle with 1 teaspoon of sugar in each pan over the fruit. Pour equal amounts of batter into each pan over the fruit.
Place the pans on their baking sheet back into the oven and bake for 20-25 minutes, until puffed and golden. Allow to cool for a couple of minutes before serving (can also be served at room temperature).