I totally forgot about this awesome sweet snack. It wasn’t until I was making something totally unrelated with eggs, that a recollection of the last time I made it suddenly popped into my head.
I actually made this as part of a birthday brunch celebration for my father-in-law a few years back when I lived in the country. Then, I made them all in separate dishes and turned them out onto plates, but you can use a square, rectangular or circular pan as well.
Also, you can use just about any sweet and tart fruit that you want… The pictured Clafoutis was made with raspberries :))
- 1 can Coconut Milk
- 1/4 cup Honey (local, unpasteurized)
- 3 Eggs (pastured)
- 1 tbsp Vanilla
- 1 tbsp Fish Sauce
- 1/3 cup Arrowroot Flour (or tapioca)
- 1/2 cup White Sweet Potato (cooked)
- 3 cups Cherries, pitted (Raspberries work too)
- In a blender blend the milk, sugar, eggs, vanilla, fish sauce and arrowroot flour.
- Pour the batter in a 7 or 8 cup lightly oiled fireproof baking dish.
- Spread the cherries over the batter.
- Bake at 350 degrees for about for about 45 minutes to an hour.
- The clafoutis is done when puffed and brown and and a skewer plunged in the center comes out clean.
- Serve warm to 6-8 people.
Note: When making things like this, I tend to put a shallow pan of water on the bottom rack. This tends to alleviate any “cracking”…