April’s full moon is tomorrow. This was the Pink Moon for the Algonquin and the Egg Moon for the English settlers. Last month was the Hunger Moon, and while the lengthening days mean the peach tree is budded out and I have lettuce and greens to eat, there are only carrots left in the root cellar. I’d flunk as a provider in the 18th century. Last night I took the last bag of 2009’s raspberries out of the freezer and made clafoutis in celebration of local grocery stores and storing more food in 2010.
Clafoutis is traditionally made with pie cherries, but works equally well with any soft fruit. Apples or pears would have to be cut into small pieces and poached first, but you could do that. The Husband suggested experimenting with a savory version for sweet corn – which would probably be delicious. The result is a three-way cross between a David Eyre pancake, pie, and cottage pudding but easier than any of those. There is really no excuse for not making a clafoutis every other day, in one variation or another, and I don’t know many recipes I feel that way about.
Use a comfortably large bowl, because all these ingredients (except the fruit) are going in together:
3/4 cup all-purpose flour
1/2 cup sugar
a pinch of sea salt
3 large eggs
4 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/2 C whole milk
1 1/2 pints raspberries (3 cups) or a mixture of raspberries & blueberries
Confectioners’ sugar, for dusting, possibly a little lemon juice for sprinkling, maybe a little maple syrup, you know? Whatever.
Preheat the oven to 350°. Butter a 9-inch gratin dish (or a pie plate). In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden.Don’t underbake – it should not be soggy. Let cool slightly. Dust with confectioners’ sugar or other garnish, cut into wedges and serve.