Mixed Berry Clafoutis?

My batter got a little discoloured as the berries defrosted during the preparation
Using frozen mixed berries, I could have been a little more careful. My batter got a little discoloured as the berries defrosted during the preparation

What on earth is a Clafoutis? Every time I suggested making it I’d get asked the same question. First my beautiful spouse. Then, each of my wonderful children. Then, each in their turn, my in laws and closest friends. Finally, a new friend my beloved and I met while baking in the Cuban sun, herself a far more accomplished cook than me, simply asked ‘are you using fresh or frozen berries, cause if they’re frozen you gotta be careful’! Of course, I shouldn’t have been surprised. I’ve eaten easily the best pasta I have ever had at her house and the wife and I, and the kids spent three weeks touring Italy a few years back!

Okay, but I digress. Clafoutis is a dessert that originated in the countryside of the French region of Limousin somewhere about 200 years ago. The word derives from the verb ‘clafir’ or to fill. And, that’s just what you do. Traditionally, a prepared pie plate is filled with black cherries and topped with a batter something between a custard and a pancake. The result looks a lot like something called a Dutch Baby, which I sometimes make for brunch. The finished dish is served in France with fresh heavy cream but, at my house, we sprinkle a little confection sugar on it and top it with a scoop of Dad’s No-Churn Vanilla Ice Cream ,

The beauty of this dish, aside from it being dead easy to make and it’s exotic sounding name, is that you can use just about any berry you have in the house. It’s a great way to use up berries that are starting to turn too ripe for their own good. You can also use frozen berries so you can make it year round. Although there is a trick. Don’t let them thaw before adding them and be careful not to stir them around at all once you’ve added the batter. If you do, you’ll end up with a grey, albeit delicious, mass in the middle of your baked batter.

Scroll through to learn how to make this delicious dish. If you like what you see, don’t forget to ‘like’ and ‘follow’.

Butter, eggs, sugar, berries and a little milk. It's really easy to make this exotic sounding French dessert.
INGREDIENTS
2 Tbsp. unsalted butter, melted
6 Tbsp. + 1 tsp superfine sugar
2 large eggs
⅓ Cup all-purpose flour
¼ Tsp. salt
Zest of 1 lemon
½ Tsp. vanilla extract
7 Tbsp. milk
½ Cup + 2 Tbsp. half-and-half
2⅔ cup frozen or fresh berries (Black cherries are traditional/ mixed berries are wonderful)
¼ cup confectioners’ sugar, for dusting
Sprinkle roughly 1 tablespoon of the superfine sugar evenly within the greased plate to coat.
Preheat the oven to 350°F.
Use a little of the melted butter to grease the plate. 
Sprinkle roughly 1 tablespoon of the superfine sugar evenly within the greased plate to coat.
Whisk the eggs with the remaining superfine sugar, then stir in the flour, salt, lemon zest, and vanilla extract
Whisk the eggs with the remaining superfine sugar, then stir in the flour, salt, lemon zest, and vanilla extract.
Slowly add the milk, half-and-half, and remaining melted butter
Slowly add the milk, half-and-half, and remaining melted butter.
If berries are frozen, use them right from the freezer; otherwise they’ll turn the batter grey
Arrange the berries in the bottom of the prepared pie plate, then slowly pour in the batter.
If berries are frozen, use them right from the freezer; otherwise they’ll turn the batter grey
Bake for 30 to 40 minutes, until just set. If you’re using frozen berries, it may take a little longer
Bake for 30 to 40 minutes, until just set. It’ll have a little wobble in the center.
If you’re using frozen berries, it may take a little longer.
The Clafoutis will have risen and turned golden brown in parts and some of the berries will have burst leaving behind delicious pockets of juice
Let it cool until just warm
Let it cool until just warm.
Then, sprinkle it liberally with confectioners’ sugar before digging in.
In France it will be served with heavy cream
In France it will be served with heavy cream. At my house… Dad’s No Churn Ice Cream.

Try this recipe. If you like it… even if you don’t… please comment, let’s talk about it!

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