Mixed Berry Clafoutis
My family is a berry family. If I am going to be baking with berries, then I have to hide them behind the brussels sprouts or something so that no one finds them and eats them before I can use them. It’s a race against the clock, survival of the berry fittest. Very Darwinian. Man against berry. Something like that.
So, one package of strawberries and two packages of blackberries and the need for a birthday dessert for 10. Clafoutis!
I was inspired while re-reading the wonderful Dorie Greenspan’s Around My French Table. I had the pleasure….no, the sheer unbridled joy of spending a bunch of time with Dorie over the past few days, on a trip to Driscoll’s Farm to see how the whole berry growing and farming process works (and then to Pebble Beach Wine and Food Festival, where wine tastings at 10 a.m. are how the day kicks off).
When I got home – ferrying berries from California (seriously, I carried as many berries as I possibly could in my carry-on – I still wanted to spend more time with Dorie so I opened her book and made a version of her cherry clafoutis in her honor. You could use any berries with this.
Mixed Berry ClafoutisPrint
- 2 (1/2 pint) containers blackberries
- 1 (1 pound) container strawberries, halved or quartered if large
- 5 large eggs
- ¾ cup sugar
- ½ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- ¾ cup all-purpose flour
- 2 cups half-and-half
- Confectioners’ sugar for dusting
1. Preheat the oven to 350°F. Butter a shallow 3 quart casserole.
3. In a large bowl, whisk the eggs well, then add the sugar and whisk for another minute. Whisk in the salt and vanilla. Dump in the flour and whisk vigorously until the batter becomes very smooth. Slowly pour in the half-and-half and whisk more gently until incorporated. Rap the bowl several times against the counter to knock out any air bubbles that may have formed. Pour the batter over the berries.
4. Bake for 45 to 50 minutes until a knife inserted into the center comes out clean, and the whole thing is prettily puffed and nicely browned. Cool the pan on a wire rack until the clafoutis is either only slightly warm, or at room temperature. Dust with confectioners’ sugar if desired, just before serving.