It turns that old pancake can show us his second much more refined face and become French dessert – clafoutis. Although the original is usually served with cherries, mine peach version really appealed to me. Crunchy almond – butter crust marvellously crispy on slightly warm dessert…
It is a great, simple recipe made with ingredients which you will always find in a kitchen cabinet. To make it a little bit healthier I enriched it with oatmeal.
500 g (18 oz) peaches ( about 2 big peaches)
150 g (5 oz) butter
150 g (5 oz) sugar
100 g (3,5 oz)ground almonds
50 g (2 oz) oatmeal
75 g (2,5 oz) wheat flour
150 ml (5 fl oz) milk
50 g (2 oz) almond flakes
1 teaspoon vanilla essence
10 g (0,5 oz) butter with 40 g (1,5 oz) sugar and peaches cut in eights heat for 3 min. in a pan. In another pan melt 80 g (3 oz) butter until slightly brown. Cool it. In a bowl mix flour, oatmeal, 70 g sugar, ground almonds and salt. Whisk eggs with milk, brownish butter and vanilla essence. Stir in dry ingredients to the egg mixture. Batter pour on the fruit – straight in the pan( if you can later use it in the oven) or in the baking dish. The reaming amount of butter and almond flakes heat in the pan, sprinkle the top of batter with it. Bake in preheated oven to 180 oC (360 F) for about 30 min. (until golden). Serve slightly warm.