seprah.com
Apr 21

Clafoutis

I’m going to a brunch this weekend, and I have to being something. While I can whip together an awesome salad, soup, or dinner entree, I’m not so great with desserts and breakfast foods. For example, I have spent an inordinate amount of time trying to create a scrambled tofu that I actually like. So far, no go. The fact is, for the last six years or so, I’ve had a smoothie for breakfast, or a “breakfast salad”. The berry oatmeal dish I posted awhile back is the only other “breakfast food” I make.

However, in the Peace Corps, I used to make some great dishes. My scrambled eggs are really fluffy (it’s not me, the secret is sour cream instead of milk in the eggs), french toast with homemade jam, and I made my own breakfast cereal since that didn’t exist in processed form. The other thing I made was an oatmeal clafoutis that I adapted from chocolateandzucchini.com.

I like the term clafoutis. It sounds fancypants. This isn’t just baked oatmeal with fruit, it’s a clafoutis! I never knew what an actual clafoutis was supposed to look like, until I looked it up. Apparently, it’s a cherry pie with pancake batter instead of crust. Oops. That’s not how I make it.

But now I’ve got my experimenter hat on, so this dish could go either way. At the end of the day it won’t be a hard fix: but I’m interested to see what the cherries look like.

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