| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Campanile |
6 |
servings |
INGREDIENTS
| 1/4 |
l |
Milk. |
| 100 |
g |
Flour. |
|
|
A pinch of salt. |
| 60 |
g |
Butter. |
| 10 |
g |
Vanilla sugar. |
| 4 |
|
Eggs |
| 6 |
|
Fresh figs. |
INSTRUCTIONS
1 Preheat the oven (gas mark 6 / 400F / 200C). Beat the eggs in a
bowl, add the sugar and salt. Sieve the flour and add gradually,
stirring well.
2 Melt half of the butter and add to the mixture, followed by the
milk.
3 Grease an ovenproof dish with butter and pour in the mixture.
4 Wash the figs, cut them in half and arrange them on top of the
mixture. Put a few knobs of butter on top, sprinkle the vanilla sugar
over, and bake for 40 minutes.
The Academie Française had already defined the word
"clafoutis" as "a sort of flan with fruit", when it had to give way
to protests from the people of Limousin that it came from "clafir", a
word from the dialect of the Centre of France, meaning "to fill".
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
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