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Dear Serious Eats: 'I Have Searched for Years for This Recipe; Please Help'

How about this:

Breakfast Clafoutis
from Outlaw Cook, by John Thorne

- fruit (prepared weight): 4 to 6 oz cranberries, rasberries, or blueberries, OR 12 oz cherries, peaches, or plums (can use other fruit- experiment)
- zest from 1 small lemon, grated (or 1/4 tsp. lemon extract)
- 2 Tb sugar for batter
- 2 Tb sugar for fruit
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 2 eggs
- 1 cup milk
- 1 Tb unsalted butter
- confectioners' sugar
- sour cream (optional)

Preheat oven to 425 degrees.

Wash and prepare fruit- pit fruit (if necessary) and cut all larger fruit into smaller pieces.

Make lemon sugar - mix the lemon zest (or lemon extract) with 2 Tb sugar in a small dish.

In a large bowl, sift together the flour and salt.

In a small bowl, beat the eggs together and whisk in the milk.

Add the wet to the dry ingerdients a little at a time, whisking until smooth. Stir in the lemon sugar. Let the batter rest while the fruit is being cooked.

In a 10-inch nonstick skillet (I use a cast-iron skillet) melt the butter over medium heat, coating the bottom and sides halfway to the rim. When the butter is bubbling, add the fruit. Stir until each piece has softened and is coated with butter, about 2 to 3 minutes. Then sprinkle in 2 Tb. sugar (cranberries need twice as much, ad peaches work better with brown sugar).

When the sugar has dissolved and turned to a syrup (about 2 minutes), stir up the batter and pour carefully into the pan over the fruit. Put the skillet in the oven and bake for about 20 minutes, until the clafoutis is set, golden brown, and pufed up at the edges.

Divide into bowls, top with confectioners' sugar and sour cream (if desired).

drewa at 10:17PM on 10/13/08

From Serious Eats: New York