1tablespoonChambordframboise or other berry liquor
2teaspoonspure vanilla extract
Confectioners’ sugar for dusting
For the Sweetened Whipped Cream
1 ½cupsheavy or whipping cream
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.