Berry Clafouti

Berry Clafouti.  Sounds super fancy, right? 

The name is the fanciest part.  This thing should translate to "delicious."  (Instead, it translates to "a tart made with fruit, especially cherries, baked in a thick, sweet batter."  Or delicious, I'm not really sure which one was correct.)  It turns out that it's a custard-like dessert that's famous in the south west of France.  I needed to make a dessert and I had pinned this because wow, that picture looked tasty.  It helped that I also had all of the ingredients so the choice became clear. 

The recipe called for frozen blueberries, and I had some that I'd frozen after our sister blueberry picking adventure last summer. 

I also had some quartered strawberries I'd just frozen the day before so between the two of them I figured I was pretty close to the 3 cups the recipe called for.  Those go into the greased pie plate first.

Then, in a separate bowl, mix together all of the remaining ingredients EXCEPT for the flour.

Whisk them together and THEN add the flour.

Whisk flour and the wet mix and then pour it over the fruit.

Pop it into the oven and bake it for 45 minutes. 

Check it with a cake tester or knife and if it's clean at that point then remove it from the oven.

The next step?  Admire your creation, let it cool a little, and then eat!  (You can top it with some homemade whipped cream...or vanilla ice cream!  I went the whipped cream route.)


Here's the recipe:

Berry Clafouti
Preheat the oven to 350 degrees.

Ingredients:

• 3 cups of frozen (or fresh) berries
• 3 eggs
• 3/4 cup of milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons of butter, melted and cooled (*cooling is important--don't scramble the eggs!)
• 1/4 teaspoon salt
• 1/2 cup sugar
• 3/4 cup flour (all purpose or wheat)

Spray pie plate with nonstick spray.  Pour the fruit onto the plate and arrange it so that there's an even layer.  Whisk together all remaining ingredients EXCEPT for the flour.  Whisk the flour into the wet mix--lumps are okay.  (Even if you scrambled the eggs a little it's okay...trust me...)  Put the dish into the oven, uncovered, for 45 minutes or until a knife/tester comes out clean.*  This dessert can be served warm or at room temperature. 

It will be dense and just sweet enough.  The tartness from the berries is a nice complement to the sweetness of the thick custard.  It's also very good with whipped cream!

*45 minutes was the perfect amount for my oven but all ovens are different.

Enjoy!

Adi