A fancy name for a simple, little dessert. Clafoutis is a French twist on custard with berries. It's amazingly easy to pull together and makes an elegant finish to your meal. It's also versatile. You can bake clafoutis with frozen fruit all year round.
It's creamy and rich without being too creamy and rich. Smooth eggs combined with tart berries roll satisfyingly over your tongue.
Give this one a whirl and serve with whipped cream or vanilla ice cream.
Rating: Truly 1/2-hassed (simple, but not ridiculously so)
Here's what you need and how you do it
1-1/2 cups milk
1/2 cup butter (or margarine), room temperature
4 eggs
2/3 cup flour
2/3 cup sugar
2 teaspoons vanilla
2 teaspoons almond extract
Dash salt
4 cups berries, fresh or frozen (traditionally cherries are used, but we made ours with a mixture of raspberries and blueberries)
Preheat oven to 350 degrees.
In a blender, mix the milk, butter, eggs, flour, sugar, vanilla, almond extract and salt.
Dump berries into a baking dish and top with the milk-butter-egg mixture.
Bake for 60 to 75 minutes, checking often toward the end. The top should turn slightly golden and the inside should be soft without being too liquidy.
For a printable version of this recipe, click here.
I think my husband will love this!
Posted by: kcinnova | August 20, 2009 at 02:15 PM
Yum....perfect for the blueberries I just brought back from Michigan! Thanks!
Posted by: etiquette bitch | August 21, 2009 at 07:08 AM
Thats the perfect go-to dessert and noone would know how simple it is! Can't wait to try it.
Posted by: Dandy | August 21, 2009 at 06:33 PM
Great summer dessert!
Posted by: Jessica | August 21, 2009 at 06:55 PM
I made this today using fresh blueberries and blackberries....Lord knows I do love a recipe this incredibly easy! Plus...it was delicious!!! Great with ice cream!!
Posted by: Debbie | August 22, 2009 at 08:54 AM
Made this with strawberries! So delicious and extremely easy. I'll make this again, for sure, thanks!
Posted by: Erika | August 24, 2009 at 01:07 PM
Was a cinch to make! I halved the recipe because it was just for my husband and I and it still turned out perfect!
Posted by: Calamity Anne | August 25, 2009 at 06:00 AM
Oh my goodness this looks amazing!!! Must have been so yummy!
www.saucydish.com
Posted by: Kelsey www.saucydish.com | August 25, 2009 at 05:27 PM
That seems like a really excessive amount of almond extract for such a small amount of batter. Don't you think that 1 tsp - or even a half tsp - would be more than enough?
Posted by: sundevilpeg | August 25, 2009 at 06:52 PM
Sundevilpeg, You can use as much almond extract as you like. We like 2 teaspoons.
Posted by: Half Assed Kitchen | August 25, 2009 at 07:38 PM
I'm making a creme-fraiche peach and ginger clafoutis today..well this weekend. I'm trying to conquer the posh sounding french desserts...lovely
Posted by: Kitchen Butterfly | August 29, 2009 at 03:22 AM