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Recipe Detail Page
Summer Berry Clafoutis
Summer 2010
Clafoutis, a deliciously easy dessert from the Limousin region of central France, can be prepared with any fruit, but we love it best with berries. Without the beer accompaniment, clafoutis makes a fabulous breakfast for lazy summer mornings.
Serves 6 to 8
¼ cup (50 mL) unsalted butter,
melted and cooled
1 cup (250 mL) whole milk
½ cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
¼ tsp (1 mL) table salt
½ cup (125 mL) all-purpose flour
2 cups (500 mL) raspberries, rinsed and dried
1 cup (250 mL) blueberries, rinsed and dried
Icing sugar for dusting
Crème fraîche to serve
1. Preheat oven to 350°F (180°C). Brush a9-inch (23-cm) deep-dish pie plate or 6-cup (1.5-L) shallow ovenproof dish with some of the butter.
2. In a food processor, combine remaining butter, milk, sugar, eggs, vanilla and salt. Process briefly until combined. Sprinkle with flour. Process until smooth.
3. Spread berries evenly in buttered dish. Carefully pour batter over berries. Bake for 45 to 55 minutes or until batter is just set in the centre and clafoutis is puffy and golden.
4. Let clafoutis cool slightly, then dust with icing sugar. Cut into wedges and serve warm with crème fraîche.
Serves 6 to 8
