(bag has enough mix to make 3 clafoutis)
1/2 cup of Clafouti mix + 2 T. for dusting
3/4 cup whole milk, soy milk or other milk
3 large eggs
3 to 4 cups of fresh fruit or drained canned fruit (pitted sweet cherries, strawberries, blueberries, blackberries, raspberries, grapes, pealed and sliced peaches, apples, pears, pineapple, or apricots)
powdered or granulated sugar (optional)
Preheat an oven to 350F. Apply nonstick spray to a 9-inch deep-dish pie round or a 9-inch cake pan and dust with 2 tablespoons of mix. Whisk together ingredients in a large bowl to make a smooth thin batter. Place the fruit on the bottom of the dish and pour batter over it. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Sprinkle powdered sugar or granulated sugar over top either during or after baking if desired. Serve warm or refrigerate and serve cold. Left over Clafouti can be stored covered in the refrigerator.
Ingredients: evaporated cane juice, white rice flour, brown rice flour, tapioca starch, corn starch, aluminum free baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, and monocalcium phosphate), sea salt, xanthan gum.