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You are here: Home / Recipes / Breakfast / Cheap Eats- Budget Breakfasts II: Clafouti

Cheap Eats- Budget Breakfasts II: Clafouti

March 9, 2010 by KerryAnn 7 Comments

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

This recipe has been one of the most requested and most loved dessert recipes I have used in the menu mailer.  I have modified it here to be more budget-friendly and usable for breakfast.

 

Clafouti (from the Menu Mailer)

Total meal cost $1.80, 60 cents a serving

1/3 cup flour of your choice  (16 cents calculated at $2/pound for whole grain, home ground)
1 cup minus 2 Tbs water
2 Tbs yogurt (15 cents at 89 cents for 6 ounces)
Fruit of your choice, sliced (I use 2 bananas, 33 cents at 50 cents a pound)
3 eggs, beaten (75 cents at $3/dz)
2-3 tbsp rapadura, depending on the sweetness of your fruit (20 cents for 3 Tbs)
1/2 tsp vanilla or almond extract (20 cents for commercially purchased, less for homemade)
1/4 tsp salt (1 cent)

The night before, whisk together the flour, water and yogurt in a medium bowl. Cover and allow to sit overnight.

Preheat oven to 375°F and oil a 9″ round glass or ceramic baking dish or pie pan. Scatter fruit evenly in a single layer on the bottom of the pan and set aside. In the bowl with the flour mixture, whisk in the eggs, sweetener, extract and salt. The batter will be thin. Pour the batter over the fruit and bake 25 to 35 minutes or until sides are puffed and golden and center is just set. Serve warm or at room temperature- it will collapse as it cools.

 

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Filed Under: Breakfast, Casein-Free, Cheap Eats, Desserts, Frugality, Fruits, Gluten-Free, Menu Mailer, Nut-Free, Recipes, Soy-Free, Uncategorized Tagged With: baking, breakfast, budget, dessert, eggs, family, Menu Mailer, rapadura, soup, sweetener, yogurt

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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Comments

  1. Kierlee Shaver says

    October 11, 2011 at 7:36 pm

    I love your website and recipes, and I have a question about this one. I have made it with wheat and milk for my husband and I, and we LOVE it. I want to make it GF/CF for my son, but I am not sure what flour would be best??? It seems like rice would be too grainy, and I don’t know if coconut would soak up too much. What about millet? What do you use? Do you soak in your coconut milk yogurt? I love to experiment, but I get hesitant when I am using more expensive GF flours and don’t want to throw out, if you know what I mean! 😉

    Reply
    • KerryAnn Foster says

      October 11, 2011 at 8:36 pm

      I use rice, sorghum, millet, buckwheat or a mix. I do soak them when I remember. Coconut flour is far too dense to work well in this recipe. I need to experiment with getting one to turn out right using just coconut flour.
      KerryAnn Foster recently posted..Winter Real Food Challenge: Bone Broth Marathon

      Reply
  2. Angie says

    February 25, 2012 at 1:30 pm

    Hello KerryAnn,

    I have made this twice, and both times it was delicious, but I had a question about the batter. It is extremely runny, not really even runny, more like watery. After it bakes, there is a thin crust on the very bottom, so it seems like the batter is too wet and is allowing the grain to immediately sink to the bottom, and not keeping it suspended throughout the dish. Is 1/3 cup of flour correct? I used sorghum and millet, and I even used more than 1/3 cup and it still turned out this way. Should I increase the flour measurement? Thanks a bunch!

    Reply
    • KerryAnn Foster says

      February 25, 2012 at 9:23 pm

      Angie, the flour is supposed to sink to the bottom and form a thin crust. That’s normal for this dish and why it’s considered a clafouti instead of a custard.
      KerryAnn Foster recently posted..Day Off: Eggroll in a Bowl

      Reply
  3. Angie says

    February 25, 2012 at 11:11 pm

    Oh, OK. Thanks!
    Angie recently posted..Rose Quartz and Baltic Amber Adult Bracelet – Stretch Elastic – Arthritis/Migraines/Headaches/Anti-Inflammatory/Pain Relief

    Reply
  4. Rain says

    March 8, 2012 at 9:35 am

    Did you ever figure out how to do this with coconut flour? We’re starting full GAPS and I don’t have experience cooking with coconut flour yet.

    Reply
    • KerryAnn Foster says

      March 8, 2012 at 11:40 am

      Rain, you can do it with straight coconut flour but it doesn’t come out as light. It makes it quite dense.
      KerryAnn Foster recently posted..Review & Giveaway: Your Custom Homestead

      Reply

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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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