I love having a French province in my country. I love everything about Montreal and Quebec from the food to the language to the crazy drivers. Up until not too long ago, an English speaker such as me might still find themselves being treated with some disdain, and often people I knew could speak English would refuse to speak it to me. But this no longer seems to be the case. It feels like we have all reached a nice balance. I respectfully do my best to use what French I remember from 7 years of schooling, and the French respectfully help me out along the way without making me feel like an idiot. The most embarrassing thing is when I get it right ordering a meal and the waiter asks me a follow up question in French. How do you say “deer in the headlights” in French? It is always good for a laugh.

So in honour of my love for all things French and because there is a new movie out about Julia Child starring one of my favourite actresses, here is a long time favourite recipe of mine. It is something Julia Child herself would have made: Clafoutis. It is basically a fruit custard. I’ve chosen a lighter version of this that was published as “Breakfast Clafoutis.” You can serve it anytime though.

If you are like me at this time of year, then you can’t help but buy more fresh fruit than you can eat before it goes mushy. This is a good thing to do with your slightly wilted fruit. Traditionally, it calls for cherries, but you can really use any type of fruit. Adjust the sugar based on the sweetness of the fruit. I’ve even seen a recipe for a savory version of this that I must try some day – that would be much like an omlette.

A picture from the Jean Talon Market in Montreal. This farmer's market is a culinary delight if I ever did see one. The fruit and vegetables are all artfully displayed and worthy of many a photo, which I will post more of later.

Breakfast Clafoutis

The final product, just so you know what you are getting yourself into. It is traditionally made in a 10 inch iron skillet, but it would probably work in a square cake pan as well. It just won’t look as rustic.

Ingredients:

4 – 6 ounces cranberries, blueberries or raspberries OR 12 ounces pitted cherries, peaches or plums OR (if you are like me) any combination of the above.

Lemon sugar (zest of one small lemon mixed with 2 TBSP of sugar)

2 - 4 TBSP of sugar (use 4 if you are using cranberries and 2 for other fruit)

½ cup unbleached all-purpose flour

¼ tsp salt

2 eggs

1 cup milk

1 TBSP sweet butter (unsalted – but salted works fine too)

1 TBSP icing sugar

Unofficial changes I made to this recipe…

½ tsp vanilla (add to the wet ingredients)

1 tsp fresh lavender flowers from my garden which I added to the lemon sugar

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Heat oven to 425F.

Prepare fruit by pitting and slicing into bite sized chunks.

In a large bowl mix flour and salt. In a small bowl, beat eggs lightly, whisk in milk and add wet ingredients to the dry. Whisk together and stir in the lemon sugar. Let batter rest while you prepare the fruit.

On the stove, heat the butter in the skillet and coat the sides half way to the rim. When the butter is bubbling (not browning) add the fruit and stir until the fruit is slightly softened and covered in butter, about 2 or 3 minutes. Sprinkle in the sugar and stir gently until it has dissolved into a syrup.

Stir the batter and pour it over the fruit. Pop it in the oven – middle rack – and let it cook for 20 to 25 minutes until golden brown and puffed up. Sift a small amount of icing sugar over the top and serve. You can also serve this with a dollop of sour cream or a side of ice cream as your waistline allows.

Lemon - Lavender Sugar

Preparing the fruit

Ready for the oven...

Total prep time...a very economical 20 minutes and worth it.

Bon Appetite!!