The 3rd and last course of a traditional 3-course tea party consists of Desserts – my favorite! This recipe is easy to throw together, not too sweet yet delicious, and beautiful too. Click here to see other tea party recipes.
(From Sunset Magazine April 2007)
As easy to make as a pancake, this classic French dessert involves pouring a simple batter over fruit and baking until puffed and golden brown. The fruit rises to the top leaving a soft layer whose texture falls somewhere between custard and cake.
1/2 Tbsp butter
8 oz. strawberries, hulled and halved lengthwise (or raspberries or pitted cherries)
2 tsp cornstarch
1 c. milk
2/3 c. flour
1/4 c. granulated sugar
1-1/2 tsp. vanilla
1/4 tsp. salt
Preheat oven to 350F. Grease a 2-qt. baking or gratin dish with butter. Toss strawberry halves (raspberry or cherry) with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
In a blender, whirl eggs, milk, flour, granulated sugar, vanilla and salt 15 seconds. Pour batter over strawberries (raspberries or cherries).
Bake until puffed, golden brown and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.
Makes 4 to 6 servings