Blackberries and Mango Clafoutis

Blackberries and Mango Clafoutis was what I had for breakfast last weekend. Man, I feel so proud of myself when I eat breakfast on rare occasions! Although I know it's important and it will fuel me until lunch time, and helps me to focus etc, I am used to skipping breakfast. It's bad, I know. You see, I am not a milk drinker. So the milk+ granola combo that most people eat for breakfast doesn't work for me. And fruits? No, they help in digestion, and probably will make me hungrier than full later on. How about bread? Yes. I ate that for 13 years while growing up, so No thanks. Normally, a cup of coffee is all I have for breakfast.

To rectify the situation, I try to make something that would pique my interest for breakfast on weekends. Pancakes work for awhile, then it lost its appeal. This month, thanks to Bron, who is hosting the latest round of Hay Hay It's Donna's Day, I am reminded that clafoutis is perfectly acceptable for breakfast. And I should bake a batch before I miss the deadline again! Oh, I am terrible at keeping deadlines. Or other important dates/numbers in general.

Although I enjoy eating cherry clafoutis, they are just not available this time of the year, (depressing, I know). Instead, I spied some mangoes and blackberries on sale in the grocery store. Not entirely sure if the two would go well together, I know there's just one way to find out- whipping up a batch myself. Which I clearly did. The lovely thing about this clafoutis batter is, it is highly adaptive. It works for cherries, plums and berries + mango! Now I have a recipe for blackberries & mango clafoutis! I topped the clafoutis with chopped pistachio, which added a nice contrasting texture and flavor to the clafoutis.

I love it, I am now a good girl who eats her breakfast! (on weekends :p) So do you eat breakfast ? What do you eat for breakfast everyday? I need some inspiration here.

Blackberries and Mango Clafoutis
adapted from Ceres and Bacchus

3 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup all purpose flour
1 cup milk
1/2 tsp. vanilla
2 6 oz pack blackberries
1/2 sweet mango, diced (you can use more mango and less berries too)
some chopped pistachios

Preheat the oven to 400 F. With a mixing bowl, beat the sugar and eggs with a wire whisk until they turn lighter in color. Gradually add in the melted butter, beating to incorporate. Add the flour all at once and whisk until the batter is a homogeneous mixture.

Slowly pour in the milk and vanilla,whisking to combine. The batter should be very smooth and shiny.

Distribute the berries and diced mango in 7 disposable aluminium dishes,(or you can also use a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet, as the original recipe suggests). Pour the batter over the fruit. Bake for approximately 20-30 minutes (longer if you can using a bigger pan), until slightly browned and almost completely set in the middle. Serve warm, at room temperature or cold. (I baked them at night, had one before sleep and another one for breakfast the next morning.)

Top some chopped pistachio on the clafoutis before serving.

Make 7 individual size clafoutis for weekend breakfast.