INGREDIENTS

INSTRUCTIONS

Source: Bicycling through Provence by Sarah Leah Chase  Preheat the
oven to 375. Generously butter a gratin dish 12 inches in  diameter and
2 to 3 inches high. Combine the milk, cream, sugar, and  vanilla in
medium-size saucepan. Bring to a boil over medium-high  heat, stirring
to dissolve the sugar. Reduce the heat to medium and  boil gently to
cook slightly, 2 to 3 minutes. Remove from heat and  set aside. Place
the flour in a medium-size bowl and using an  electric mixer, beat in
the eggs one at a time, scraping the sides of  the bowl often, to make
a smooth batter. Gradually beat in the warm  milk mixture to form a
smooth and thin batter. Pour into the prepared  gratin dish. Toss the
apple or pear slices with the liqueur and  arrange layers over the top
of the batter; they will sink down as you  work. Bake the clafoutis
until firm to the touch in the centre and  lightly golden on top, 1 - 1
1/4 hours. Let the clafoutis cool to  lukewarm or room temperature.
Serve by cutting into pielike wedges,  dusting each serving wiht
confectioners' sugar.  Also excellent with whipped cream.  Posted to
JEWISH-FOOD digest V97 #002  From: Heather Chalmers
<HCHALMER@flemingc.on.ca>  Date:          Fri, 3 Jan 1997 10:22:27
-0500 (EST)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 315
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 161.9mg
Sodium: 84.9mg
Potassium: 163.6mg
Carbohydrates: 37g
Fiber: <1g
Sugar: 28.3g
Protein: 7.6g