Sunday, 08/09/20

We began our morning with new trying a new recipe, Blueberry Clafoutis.

Photo from Southern Living:

My creation!

Instead of the usual pancakes or waffles, try something new for brunch and serve a clafoutis. This French dish might sound fancy, but a clafoutis (“cl-ahh-foo-tee”) is a large, puffy pancake with a custardy texture and crisp edges that is baked in a buttered skillet

Ingredients: 2 cups fresh blueberries (about 12 oz.), 1/2 cup (about 2 1/8 oz.) all-purpose flour

1/2 cup granulated sugar, 1/4 teaspoon table salt, 1 cup heavy whipping cream

3 large eggs, 2 tablespoons salted butter, melted, plus more for greasing dish

1 tablespoon vanilla extract, 1 tablespoon powdered sugar

Step 1: Preheat oven to 375°F. Butter a 2 1/2-quart, 9-inch square baking dish. Sprinkle blueberries evenly over bottom.

Step 2: Whisk together flour, sugar, and salt in a large bowl. Whisk in cream, eggs, melted butter, and vanilla until completely smooth. Let batter stand 5 minutes. Slowly pour batter evenly over blueberries.

Step 3: Bake in preheated oven until clafoutis is golden brown and set in center, 25 to 30 minutes. Let stand 10 minutes. Sprinkle with powdered sugar just before serving.

AA and I golfed early, she practiced for 2 hours where I lasted only 40 minutes, HOT, sweating! 

I headed to Carolyn's for a visit and swim with Ginger, while Ford did the grocery shopping. AA and Ford practiced golf again in the early evening.

Dinner was a repeat of what I made Thursday evening for Carolyn, the chicken tacos with radishes and avocado.

And to cap off the evening, Melissa sent me a photo from her drone; Bryce helped her get it running so now should get many more lovely photos of Little Sebago Lake!