This is my second recipe from Delicious Days — a Viennese classic reworked by Nicky. I don’t think I’ve ever made it before, but it is recognisably a clafoutis in a different guise. Yes, mine looks a complete mess, but I think that’s part of the idea.
You make a large pancake using whisked egg whites to give it lightness. Normally it’s cooked in the oven, but Nicky cooks it in a non-stick pan on top of the stove. I think my pan was probably too small, because by the time the bottom was cooked, the top was still quite liquid. At this point, without turning it over, you pull it apart into bite-sized pieces using two wooden spoons, resulting in the mess you see above. Then you add a bit more butter and some flaked almonds, sprinkle lavishly with icing sugar, and stir it around to caramelise the pieces. Serve at once; it should be served with plum or apple compote. We had it with maple syrup, but I think it needs the sharpness added by fruit.
A good quick, filling dessert at the end of an arduous week, just don’t serve it as the finale to an elegant dinner party!