Preheat the oven to 350°F. Butter a shallow 2½ to 3 quart casserole.
Place the berries in the casserole. Sprinkle over the Chambord, toss the berries with the liquor, and spread them out in a single layer.
In a large bowl, whisk the eggs well, then add the sugar, salt and vanilla ad whisk well to combine. Dump in the flour and whisk until the batter becomes very smooth. Slowly pour in the half-and-half and whisk until incorporated. Pour the batter over the berries.
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 slightly warm, or at room temperature, knowing that it may crack in a spot or two, which is fine.
While the clafoutis is baking, make the whipped cream. In a large mixing bowl, using a whisk or a hand mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed.
Dust the clafoutis with confectioners’ sugar before serving, and serve with whipped cream.
What is a Clafoutis?
A clafoutis (or clafouti) is a baked dessert of French origin, classically made with cherries, even more classically made with cherries with the pits still left in them, all ensconced in a lightly sweetened pancake-like batter which is poured over the fruit, and which puffs up enticingly all around the fruit when it bakes. But it’s also great with all kinds of fruit, especially berries.