One of my favorite desserts is the French fruit dish clafoutis. Pronounced ‘cla-foo-tee,’ this fluffy deliciousness doesn’t know whether it’s a cobbler, custard, or cake. It’s full of indecision. It will confuse guests who haven’t had it before, but they’ll inevitably decide they don’t care what it’s supposed to be, because it is just so tasty. Traditionally, clafoutis is made with whole sweet cherries. However, sweet cherries tend to be fairly expensive where I live, and when I buy them I usually devour them all gluttonously before I could even imagine putting them inside a dessert. When I make clafoutis, I tend to use whatever berries I have on hand, but one of my favorite combinations is Strawberry Raspberry Clafoutis.
Making Strawberry Raspberry Clafoutis
Clafoutis is incredibly simple to make– you just mix ingredients into a batter, pour the batter over fresh, sweet berries, and before you know it, you’ll be digging into an airy, golden French cobbler. Make sure the berries you use are sweet, because there’s not much sugar in the batter. Top your dessert with ice cream; top it with whipped cream; top it with nothing at all! If you’re feeling like making your dessert extra fancy, you can do that too. Save some berries (i.e.- don’t accidentally dump them all in the pie pan), and make a pretty berry ring around the edge of the clafoutis after it finishes baking. Serve your clafoutis while it’s warm if you can, but it’s also delicious cool. I think it tastes best right after baking, but it’ll last for a few days if, for some inexplicable reason, you have leftovers.
Still hungry? Try these desserts:
Strawberry Raspberry Clafoutis
- ~ 2 cups raspberries + strawberries, plus more for garnish (optional)
- 1 TB butter
- 1/4 cup heavy whipping cream
- 1 cup milk (2% or whole, not skim)
- 2/3 cup flour
- 3 eggs
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
Preheat oven 400ºF.
Add butter to the bottom of a deep dish pie pan (or 8"x8" baking dish). Place in oven while it's preheating.
In a large mixing bowl, add all remaining ingredients except the fruit. Mix well.
Remove pie pan from the oven, and add fruit to the pan, reserving some fruit for garnish. Optionally, skip garnish and add all fruit to pan. Pour batter over fruit.
Bake 35-40 minutes until a knife inserted in the center comes out clean.
Allow to cool 5-10 minutes, and add remaining fruit as a garnish. Serve warm.