Hi everyone! Alicia here! If you’ve been following us on social, getting our emails or if you’ve booked one of our deals, then you and I have already been in touch. And it’s been great – I enjoy sharing our usual deals and managing your reservations but right now, well, as you know things are a little different.
But I’m still here and on behalf of Edmonton’s Best Hotels, we still want to keep in touch and bring some joy to your days. Eventually, we’ll get back to normal but for now, you’ll find your very own plethora of self-isolation resources from us to you. So let’s get started with something delicious and incredibly easy!
CLAFOUTI!! This is a french dessert that is generally made with stone fruits, although frozen blueberries will do in a pinch. Listen, this recipe is tried and true – always turns out great. It’s my favourite because it’s a bit more cake-y than egg-ie (like some versions are). This is also a fun dish to make with kids because it is simple – everyone can join in with some of the steps but the prep and clean up will be all done in 20 minutes.
Clafouti with Fall Fruit*
- 3 cups fresh pitted stone fruit or berries
- 1/4 cup sugar
- 3/4 cup whole milk
- 3 eggs
- 1 tbsp Amaretto (optional)
- 2 tbsp melted butter
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3 tbsp sugar
Distribute fruit in a lightly buttered 9″ or 10″ pie plate and sprinkle with a bit of sugar. In a small bowl, beat together milk, eggs, Amaretto and melted butter. Add flour, sugar, baking powder and salt and beat to a smooth batter. Pour over fruit. Bake at 375F until golden brown and set in the middle (approx. 20 – 30 mins). Will puff slightly. Sprinkle with cinnamon and sugar. Let cool for 10 – 15 mins before cutting in wedges.
*Recipe courtesy of Gail Hall’s Seasoned Solutions Loft Cooking School