As with lots of other foods that seem to pop up in unison on blogs (there's a mini meatball meme going on at present, I've noticed), the clafoutis is currently catchy.
Zoomie put one together the other day to lovingly lay to rest some geriatric cherries and berries, and I know hers is not the only version I've spotted on blogs recently (but I'm drawing a blank, so shoot me — with blanks, of course).
I've been waiting for the plums in the backyard to ripen so I could make a plumfoutis, but it looks like they've got weeks to go. We were celebrating our *mumble*-th anniversary Friday and needed something pretty, right away... and there was aging fruit from the farmers market languishing in the fridge... so...
Gosh, this is an easy cake to bake. Easy as pie. Nope, easier.
You whip up what is essentially a slightly sweetened Yorkshire pudding batter, pour it into a buttered dish, and drop whole or cut-up fruit into it, making a stained-glass window effect.
Cook, puff, cool, cut, top with whatever pleases you (powdered sugar, crème fraîche), or eat it bare.
You have complete control over how sweet you want to make it, what kind of fruit (and how much) to use, or even whether to add vanilla (and next time, I'll opt out).
It's low-fat, high protein (eggs) and full of the natural nectar that grows on trees.
It's not dessert. It's food.