Source: Bicycling through Provence by Sarah Leah Chase 1. Preheat the oven to 375. Generously butter a gratin dish 12 inches in diameter and 2 to 3 inches high. 2. 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. 3. 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. 4. 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. 5. 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
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 8|
|Calories from Fat: 245 (47%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 702.9mg||216 %|
|Sodium 238mg||8 %|
|Potassium 413.2mg||11 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 44.8g|
|Protein 22.2g||32 %|
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Calories per serving: 517
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