Three Berries Clafoutis

By Vy Primozich - 4:34 PM

I can't believe autumn is only a week away...time sure flies by.
Recently, I discovered & fell in love with this summer fruit dessert, clafoutis.
If you really know me then you know I absolutely love custard-like desserts.
Clafoutis is a baked custard-like cake originates from the countryside of central France.
It's a rustic dish that is somewhere between a cake, a custard & a pancake and tastes like a thick, moist, fruit-filled crepe.
It's 100 percent delicious & ridiculously easy to make.
No, really. It is that effortlessly EASY!
All you basically do is just blend up a few ingredients to make the batter & pour it over the fruits & bake.



Traditionally, clafoutis is made with whole cherries, but it's great with berries, peaches, plums, figs, pears, almonds & all kinds of inventive combination.
Feel free to bake your own special creation.
This recipe is adapted from Food&WineJulia Child.



If you fancy to make one, you'll need:
12 - 16 oz mixed berries ~3 cups
1/2 cup flour
1/2 cup sugar & some for dusting the baking dish prior baking
1/4 tsp salt
1/8 tsp ground cinnamon
fresh juice of 1 lemon
1 tbs vanilla extract
1 1/4 cups milk
3 eggs, room temperature
3 tbs unsalted butter, melted
powdered sugar, for dusting

Preheat oven 400F.
Generously butter a baking dish & dust with sugar.
Rinse berries & pat them dry.
In a blender, combine all ingredients except powdered sugar & berries.
Mix until combined & smooth
*DO NOT over mixed!*
Pour 1/4 inch of batter in the baking dish & bake for 5 - 7 minutes, until set.
Remove from oven.
Place the berries on top of the set custard.
Pour the remaining batter on top of cherries.




Bake for 15 minutes at 400F then lower heat to 350F & cook for another 20 minutes until clafoutis set, puffed, & lightly golden brown around the edges
Remove from oven & leave it to cool and set ~10 mins (the clafoutis will be all puffed up & deflated, set evenly).
Dust with powdered sugar & serve immediately or warm.






Or you can serve it with store bought whipped cream.
Or with fresh-made whipped cream --> 4 oz whipping cream + 1/4 cup sugar - blend until fluffy.
Or with a scoop or two of ice cream.






Refrigerate leftovers.
Leftovers?
What leftovers?
Enjoy!

  • Share:

You Might Also Like

0 comments