A calfouti is a french dessert, a combination between a crepe and a cake that is a beautiful use of summer fruit. It’s creamy, dense, and a perfect foil to the sweetness and acid of summer fruit. It’s also a perfect use of farm-fresh eggs.
- 4 farm-fresh eggs
- 2/3 cup sugar
- 1 3/4 cup coconut milk or dairy cream
- 2 Tbsp vanilla extract
- 1/2 cup flour
- 2 Tbsp butter or canola oil
- 1 to 1 1/2 lbs fresh fruit, sliced and drained
Place a deep frying pan or thick cake pan in a preheating 400 degree oven.
Whisk together the eggs and sugar until light and creamy yellow. Mix in the milk and vanilla extract. Fold in flour to create a batter. Remove pan from the oven (it will be hot), and spread butter or oil in the pan. It will sizzle and brown. Add fruit to the pan, then pour batter over the top. Place back in the oven and bake for 12-15 minutes, or until the center temperature is between 190 and 200 degrees.