Lucky For Me

When I woke up on Sunday morning, I was still married to the Chef. He made me a delicious Clementine Clafoutis. Which is divine. Really. You should call yourself a chef and make one too. Here is how:

Clementine Clafoutis:

1/2 c. flour
3 eggs
1/2 c. granulated sugar, more for dusting pan
Pinch salt
3/4 c. heavy cream
3/4 c. milk
5 to 15 clementines, peeled and sectioned, about 3 cups

1. Heat oven to 350 degrees. Prepare a gratin dish (10-inch round deep dish plate), by smearing it with butter, just a teaspoon or so. Dust with granulated sugar.

2. In large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine (should be lumpy).

3. Layer clementine sections in bottom of dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little batter left over. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted comes out clean. Serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.

*Can also be made with berries or pears, or apples. Whatever fruit suits your fancy. We top it with whipped cream. And honestly, I could eat the whole pan. But that wouldn't be very ladylike of me.

Thanks Chef!