BERRY CLAFOUTIS
Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they're warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
- Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
- In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
- Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
- Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 23 grams, TransFat 0 grams
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Sanbi Ashik
[email protected]So yummy!
T. M Stelly
[email protected]This was my first time making clafoutis and it turned out great! The recipe was easy to follow and the clafoutis was so delicious. I used a mix of berries and they all worked well together. I will definitely be making this again.
Mehar Ramzan
[email protected]This clafoutis is delicious! The berries are so juicy and the custard is so creamy. I love that it's not too sweet. I will definitely be making this again.
Jami Stevens
[email protected]This is my new favorite clafoutis recipe. It's so easy to make and always turns out perfect. The berries are always juicy and flavorful, and the custard is just the right amount of sweet and creamy. I highly recommend this recipe.
smartboi_ mr_sahil
[email protected]I'm not usually a fan of clafoutis, but this recipe changed my mind. The combination of berries and custard is perfect, and the clafoutis is so light and airy. I will definitely be making this again.
Sekiwala Givan
[email protected]This clafoutis is a real crowd-pleaser! I made it for a brunch party and it was gone in minutes. The berries are so juicy and flavorful, and the custard is just the right amount of sweet and creamy. I will definitely be making this again.