[Blackberry Flan]
A Clafouti is a peasant dish - it's like a pancake batter poured over fruit and baked in an oven - Julia says 'it looks like a tart, and is usually eaten warm'...
...the first thing you'll need is an egg substitute - you could of course use an egg replacer like EnerG - but for this dish - I prefer 'flax seed goo'...
...boil some whole flaxseed in water - about 2 T in a cup of water - you could use meal but the liquid won't be perfectly clear...
...then strain the goo...
...you'll have a sticky slimy goo that really resembles egg whites...
...I'm sure fresh fruit is better - but I had these jars of canned blackberries (canned by my sweet MIL in NC) that I wanted to use up...
...so I strained them - I kept the liquid to make a syrup (not part of the recipe - but really good poured over the tart)...
...put all of the ingredients (except the fruit) in a blender - one strange note - Julia says for the blackberry clafouti to increase the flour in the master recipe from 2/3 cup to 1 1/4 cup - but the master recipe only has a 1/2 cup of flour - I was so confused - so I went with 1 cup - as 1 1/4 cup seemed like too big a jump for me...
...pour a little bit of the batter into a buttered oven proof dish - about 1/4 inch...
...heat this on the stovetop...
...until a film of batter has set on the bottom of the dish...
...then spread your fruit over that...
...and pour on the remaining batter...
...place in the middle rack and bake about an hour...
...it's done when it's puffed and brown and a knife comes out clean...
...Julia suggests sprinkling with powdered sugar and serving warm - but I had the reserved juice from my canned blackberries so I made a simple syrup and poured that over the warm tart...
...it was so delicious...and the best part is that yummy crust...
Recipe
here:
Substitutions:Soy Milk for milk
Earth Balance for Butter
Flax Seed Goo for Eggs
