A new experiment for dinner tonight- made Vietnamese summer rolls and clafouti.
Vietnamese summer rolls:
My clafouti was half peach and half blueberry. I got all the fruit at the local farmer's market on Sunday morning. I can't believe that it is peach season already! Thus far I guess this counts as 2 different types, the previous try was raspberry lemon (which I felt was a bit too tart). Next I think it will be pear or strawberry.

Closeup:

BLUEBERRY CLAFOUTI RECIPE from here:
"This recipe can also be made in individual ramekins - see the variation below. Half and half or light cream makes this dessert a bit richer and, in my opinion, a bit better"
INGREDIENTS:
1 pint blueberries, about 12 ounces
3 large eggs
1/3 cup sugar
1 cup whole milk, half and half, or light cream
1 1/2 teaspoons vanilla extract
Pinch salt
1/2 cup all purpose flour
DIRECTIONS:
Heat the oven to 350 degrees and adjust a rack to upper position. Lightly butter a 9-inch pie dish and arrange berries in an even layer.
Whisk the eggs and sugar in a medium bowl until lemon-colored and slightly thickened, about 1 minute. Add the milk, vanilla and salt and whisk to combine. Sprinkle the flour over the mixture and whisk until smooth. Pour the batter over the berries and bake until puffed and nicely browned around the edges, about 45 to 50 minutes. Once removed from the oven, the clafouti will deflate as it cools. Serve warm with a sprinkling of confectioner's sugar.
Serves 6 to 8.