Tuesday, November 12, 2019

Raspberry Clafoutis

We have gotten into the habit of making a big breakfast on Sunday.  Sometimes friends stop by and have brunch with us, drink a Bloody Mary and watch a little football, sometimes it is just Dave and me.  It doesn't matter, we always fix enough for the whole neighborhood!
Dave is all about the bacon, sausage, hash browns and eggs.  I usually bake something a little sweet to add to brunch. 

This past weekend I made a clafoutis.  It is basically a big pancake with some fruit in it.  Traditional clafoutis are made with cherries and flour, but cherries are a little too carby for me so I added raspberries and used coconut flour, and then topped it with a fresh raspberry sauce.   It was delicious! 

I was feeling pretty lucky that Dave and I were home alone this past weekend, I got to take a nap after my big breakfast, and then I had some of the clafoutis for my dessert.  This will be on the menu when Gman and his dad come for Thanksgiving.

Raspberry Clafoutis with Fresh Raspberry Sauce

For the Clafoutis
2 Tbsp. butter, melted and cooled
2 eggs
1/3 cup confectioner's sweetener
1 tsp. vanilla
1/3 cup heavy cream
1/4 cup water
1/2 tsp. baking powder
2 1/2 Tbsp. coconut flour
2 containers of raspberries, about 2 cups

Preheat oven to 350°.  Butter a pie plate or cake pan and set aside.
In a blender add eggs and pulse a couple of times to mix eggs.  Add butter, sweetener, vanilla, heavy cream and water.  Blend well.  Add baking powder and coconut flour, blend until well combined.  Transfer to the prepared baking dish. Distribute the raspberries evenly over the top of the batter.
Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
While the clafoutis is baking make the sauce.

For the Raspberry Sauce
2 cups raspberries
1/4 cup confectioner's sweetener
juice of 1/2 lemon, about 2 Tbsp.
1/4 tsp. glucomannam

Rinse raspberries well.  Add damp raspberries to medium saucepan over medium heat, add sweetener and lemon juice.  Bring to a boil and crush berries with a fork.  Let cook until juice reduces by about half, 15 minutes or so.  Remove from heat and press through a wire mesh strainer, pushing the liquid through and throwing away the seeds.  Sprinkle glucomannam over top and quickly whisk into berry sauce.  Pour warm sauce over clafoutis.

1 year ago:    Pumpkin Bread Trifle and Missing Suzanne
3 years ago:  The Season of Eating
5 years ago:  United Way Auction and Alaskan Cranberry Shortbread

November 12, 2019  Sunrise 9:15 am  Sunset 3:53 pm  Temp. H 15/ L 11°F

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