A clafouti is a soft pudding cake that you can whip up in a jiffy with all kinds of soft or cooked fruits. Well-drained canned or thawed frozen fruits work too. This version is perfect for the summertime, when fresh berries are plentiful. It’s great for breakfast with some Greek-style yogurt or for dessert with ice cream. I like it best at room temperature.
Serves 4 to 6 •2 cups fresh blueberries, rinsed and patted dry, or thawed frozen, drained •1 cup fresh raspberries, rinsed and patted dry, or thawed frozen, drained •1 3-ounce package cream cheese, softened •½ cup sugar •3 large eggs •½ cup milk •½ teaspoon grated lemon or orange zest •¼ cup all-purpose flour •Confectioners’ sugar for sprinkling
Spray the insert of a large slow cooker with nonstick cooking spray. Scat- ter the berries in the slow cooker. In a blender, combine the cream cheese and sugar. Add the eggs, milk, and zest and blend well. Add the flour and blend until smooth, about 1 minute. Pour the mixture over the berries. Cover and cook on high for 1½ to 2 hours, or until the clafouti is slightly puffed and the center jiggles slightly when the sides are tapped.Allow to cool to room temperature. Scoop onto serving plates and serve, sprinkled with confectioners’ sugar.
The Mediterranean Slow Cooker
By Alan Richardson and Michele Scicolone