It’s a baked pancake, but more custardy, not quite a flan but kind of, and in a class of its own.
Although traditionally the French dessert clafoutis is made with cherries, you can use any fruit you like. It is also delicious using a mix of berries, and since we are at the peak of berry season here in Vermont, that was my fruit of choice.
Everyone makes a change here and there
After seeing Julia Child make clafoutis on her television program, my mother made this every year when the cherries were in season. Because she was always watching her carbs, she modified Julia’s recipe by reducing both the flour and sugar, thus, this recipe is probably a little more eggy than Julia’s.
I changed it more by using milk rather than cream, and this time around I used soy milk. No difference in texture.
From here and there and every where
Blueberries came from Harlow’s Farm Stand, yellow raspberries and blackberries from Dutton’s Berry Farm and a few wild from my yard, and beautiful red raspberries from my friend Carolyn who also supplies me with her lovely farm fresh eggs.
My family likes this dish packed with fruit, the full four cups. I actually like it with a little less, but you can tailor this to how folks at your home would be happy.
It is simple to make, and quick, and tastes great warm or cold the next day! You can substitute other fruits such as peaches, and, of course, you can also use cherries!
Mixed Berry Clafoutis
- 3 to 4 cups berries, mixed or just one
- ¼ cup raspberry liquor, optional
- ¼ tsp. ground cinnamon
- 1 1/4 cup milk or plant milk
- 3 large organic eggs
- ¼ cup sugar
- 1 tbsp. vanilla extract
- 2 tablespoons butter, or vegan butter, melted
- ½ cup cake flour
- Pinch of salt
- Whipped cream or crème fraiche or non-dairy cream to garnish
Preheat your oven to 350°F, and tuck your 12” cast iron skillet, or shallow baking pan, inside to heat up.
Pick over your berries and place in a bowl along with the raspberry liquor or juice.
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and pinch of salt and beat gently.
Remove the pan from the oven and add two tablespoons of butter. Once melted, brush around the pan and up the sides then pour half the batter into the heated pan, and bake for 5 or 6 minutes, just until starting to set.
Drain the cherries, tumble them out on top of the precooked batter evenly, sprinkle lightly with a little more sugar, and cover with the rest of the batter.
Return to the oven and bake for another 40 to 50 minutes, check at 40. It should be puffy and brown and the house will smell great! Let cool a bit so you can cut it and serve warm.
Eat as is, sprinkle with confectioner’s sugar, or top with whipped cream or any favorite creamy topping or sauce.
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