Strawberry Almond Clafoutis

I saw this recipe on Cinnamon Spice the other day and knew that I had to make it.  It looked like a fancy French dessert that was didn't look too difficult.  The name is pronounced (kla-foo-tee). I would say that mine is not a traditional clafoutis because you are supposed to use cherries.  I had strawberries in my refrigerator so that's what I used.  It's a crepe-like, custardy dessert that is so easy to put together because all you do is mix everything in a blender and pour it into a dish and bake. 

I made it for breakfast the other day.  Hey!  It was a nutritious breakfast including fruit, protein, whole grain and dairy.  What else do you need?  I rationalized it anyway....

You can eat this warm out of the oven or after it has sat in the refrigerator for a while.  I actually preferred it eaten cold. 

Cherry Almond Clafoutis

(adapted from Saveur)

1/3 cup Sliced Almonds
1 tablespoon Butter
1 tablespoon Vanilla extract
6 Eggs (I used Egg Beaters)
6 tablespoon Sugar
1 + 1⁄4 cups Milk
2 tablespoon amaretto
Pinch Salt
3⁄4 cup All-purpose or White Whole Wheat flour
3 cups strawberries, sliced
Confectioners' sugar (optional)

1. Toast the almonds in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.

2. Preheat oven to 425° and generously butter a 9" cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, amaretto, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

3. Pour batter into buttered skillet and evenly spread strawberries over top then sprinkle with almonds. Bake for about 30 minutes or until a toothpick comes out clean from center. Let cool for 10 minutes before serving. Dust with confectioners' sugar and a dollop of whip cream if desired.