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Blueberry Clafouti

4 eggs
2 cups milk
1/2 cup all-purpose flour
1 tablespoon ground cinnamon
1 cup sifted confectioners` sugar, divided
1/2 teaspoon salt
2 cups fresh or frozen blueberries
2 tablespoons butterPreheat oven to 375 degrees F. Liberally grease a large cast iron skillet or 12-inch fluted flan dish.In a large bowl, beat the eggs and milk together, then gradually stir in the flour, cinnamon, 3/4 cup of the confectioners` sugar and the salt. Beat until smooth. Gently fold in the blueberries.Generously butter a large, heavy skillet or 12-inch fluted flan dish.Bake until golden brown and set, about 45 minutes.Let cool and sprinkle with the remaining 1/4 cup confectioners` sugar to serve.

Raspberry Clafouti
Raspberry ClafoutiServes: 8 5 tablespoons softened butter1/3 cup granulated sugar1 eggPinch salt1 1/4 cups flour 1/4 cup plus 3 tablespoons granulated sugar 2 tablespoons cornstarch2 tablespoons finely ground skinless blanched almonds2 eggs2 egg yolks (Upload by user)

Plum Clafouti
Plum Clafouti2 eggs1 egg yolk1/4 cup granulated sugar1/2 cup half and half1 tablespoon brandy (optional)6 tablespoons all purpose flourDash of salt2 cups sliced, pitted Asian plums (6 plums)1/4 cup minced crystallized gingerPreheat oven to 350 degre (Upload by user)

Strawberry Clafouti
Strawberry Clafouti1/2 teaspoon butter3/4 cup all purpose flour4 tablespoons granulated sugar4 eggs1 1/4 cups milk (2 percent or fat free)1/4 cup cr?me de cassis (substitute Chambord or raspberry pur?e)2 tablespoons plain yogurt or sour cream4 tablespoons hone (Upload by user)

Pear Clafouti
Pear ClafoutiFrom the kitchen of Martin James � Copenhagen, Denmark4 large eggs1/2 cup granulated sugarPinch of salt1/3 cup all purpose flour1 cup milk1/4 cup (1/2 stick) butter, melted1 teaspoon vanilla extract1 teaspoon grated lemon peel3 large pe (Upload by user)