Bee,

Clafouti
This baked custardy puff studded with fresh fruit belongs to the same species as popovers, Yorkshire pudding, and souffleed pancakes. It is a very easy breakfast dish that you can whip up in a blender in minutes. Then you can relax and possibly even read the newspaper while it bakes.

A combination of dark sweet cherries and tart berries (boysen or rasp.) will be most sensational here, but other types of fruit work just fine. To save labor (or to enjoy this dish in winter when fresh cherries and berries seem a distant memory), use frozen, unsweetened fruit, available in plastic bags in most grocery stores. (The cherries come already pitted, which is a great service!) Defrost and drain thoroughly, then use exactly as you would fresh. If using frozen fruit, subtract at least 10 minutes from the preparation time.

1 tablespoon butter or margarine
1 1/3 cups milk (may be low fat)
2 tablespoons sugar (may be reduced or omitted)
4 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/3 cups plus 1 tablespoon unbleached whit flour
1 1/2 cups fresh fruit - any combination - dark cherries, pitted and halved; sliced ripe plums, peaches; any kind of berries

Preheat oven to 375 Degrees F.

Place the butter in a 9 x 13-inch pan, and put it in the oven for several minutes, until all the butter is melted. Remove from oven and tilt the pan to evenly distribute the butter.

Use a blender or food processor fitted with a steel blace. Add milk first, then all remaining ingredients, except fruit and 1 tablespoon of flour. Blend or process until frothy and well combined.

In a small separate bowl, toss together the fruit and the extra tablespoon of flour.

Pour the batter into the prepared pan, spoon in the coated fruit, and bake for 30 to 35 minutes, or until dramatically puffed and lightly browned.

Cut into large squares and serve immediately. This also tastes good left over, at room temperature (although it is rare to have any left over!)

Prep time: 20 minutes - at most - to prepare, 30 to 35 minutes to bake.

Yield: 4 to 6 servings.

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