Mixed Berry Clafoutis
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If you have no idea what the heck a clafoutis is, don’t worry. It sounds complicated and fancy.
But it’s easy and only seems fancy.
Clafoutis: cla·fou·ti or cla·fou·tis (klä-f-t) n. A baked dessert composed of a layer of fresh fruit topped with a thick batter.
Typically it’s made with cherries and dusted with powdered sugar.
I used mixed berries and put extra sugar in the recipe compared to other recipes I had browsed, as well as the dusting of powdered sugar I used on top.
You can never have too much sugar. Or cream. Or butter.
Or oozing, luscious, juicy baked fruit.
I didn’t know what a clafoutis was until I was pregnant with Skylar and watched lots of Food Network while trying to forget about how sick and miserable I was for about 38 weeks or so, but I wasn’t counting. I was so intrigued by an episode similar to this one with Dave Lieberman where he made a blueberry clafoutis that I actually made one.
And I’ve spent five years remembering how good it was.
Probably because French desserts scare me off because they seem so fussy to make, but this clafoutis is neither tricky nor fussy.
And tastes wonderful, creamy, sweet, and glorious going down.
Mixed Berry Clafoutis
2 c berries (I used one 12-oz. bag of frozen mixed berries, i.e. raspberries, blueberries, blackberries, strawberries; but use fresh or frozen berries or other fruits, really any combo you like and have on hand)
1 c white sugar
1 c heavy cream
1 tsp vanilla extract
1/3 c all-purpose flour
2 tbsp powdered (confectioners) sugar for dusting
Layer the berries in the bottom of a greased, sprayed, or foil-lined square baking pan (i.e. 8×8 or 8×10) Take all remaining ingredients (except powdered sugar) and either whisk by hand to combine or add all ingredients into a food processor, blender, or Vita and blend until incorporated (took 30-45 seconds in the Vita). Pour mixture over the berries. Bake at 350F for 40 minutes or until top is golden brown, puffy, and has a firm center that is fully set and that bounces back when lightly pressed. Let the clafoutis cool slightly before dusting with powdered sugar. Slice into pieces and serve semi-warm is traditional. I store the leftovers in the fridge (or freezer) and allow them to come to room temp before eating.
Add all the ingredients to a Vita, blender, food proc (or simply mix by hand) and blend until combined
Pour batter over the berries
Slice and serve
I firmly expect to make another clafoutis, and much sooner than 5 years from now, which is how long it took between clafoutis #1 and #2.
If you’ve never had a clafoutis it’s somewhere on the richness and density spectrum with things like a dense custard meets bread pudding…
…or creme brulee meets raw vegan cheesecake
You know, real “light and airy” desserts. Kidding.
The heavy cream, vanilla, and sugar in the recipe creates a dense pudding-ish, custardy texture + sweetness + creaminess
It’s pretty much heaven in your mouth with sweet, baked cream and juicy berries exploding in your mouth with every bite.
I think you will impress anyone you serve this to.
I should add this to my Red, White, & Blue Recipes
It doesn’t have to be 4th of July to enjoy this rich slab of goodness, though.
1. Have you ever tried a clafoutis?
As I mentioned, I had only had the one that I made five years ago when I was pregnant.
It’s about as easy as making pancake batter but with far more amazing results than pancakes! But don’t take my word for it, in 5 minutes, you can have the batter made and then just pour and bake. And enjoy.
2. Do you have any fancy tasting or fancy sounding recipes you’re fond that actually aren’t fancy or fussy at all?
I pride myself on being able to take complex recipes, and break them down, removing all but the key and absolutely essential ingredients because when I see a recipe that’s more than a half dozen ingredients or has a many steps and makes tons of dirty dishes, I am instantly turned off. Skip it. Next.
picky choosy when it comes to desserts. They must be stellar and decadent and fabulous, or they’re not worth my chew. And never “healthy tasting”! Why bother.
So my recipe for success with desserts is: fancy & decadent tasting + very user-friendly & easy to make + commonly sourced & inexpensive ingredients = at least 95% of the recipes on my site. And not only desserts, but that’s my overall approach to recipes.
What are your taste fancy and fussy but really aren’t recipes?
Don’t forget about the Shaklee Giveaway and Happy 4th of July!
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