Pronounced CLAW-FOO-TEE. This dish originated in France, and it may seem basic if you haven’t yet tried, but it is anything but. Rich, buttery, and sprinkled with fruit flavor (sounds French right?), this decadent dish is a spring time favorite of mine. Traditionally it is made with black cherry, it can be interchanged with any type of fruit you’d like (rhubarb or stone fruits go very well!). I’ve chosen spring berries, because, you know, they’re like so IN right now (in my best valley girl voice).So why have I chosen to share a French dessert you ask? WELLLLLLL… I’ll be vacationing there and Italy in about a month. YES, I’m excited. YES, I’m gonna eat all the pastries I can get my hands on. And yes, I’ll be writing and sharing photos of all the lovely things I ate (and saw). Stay tuned for that!This dish is fantastic right out of the oven, although I prefer it once it’s chilled.
Spring Berry Clafouti
Yield 6 ramekins
Eggs 3
Sugar 8 oz.
Cream 8 oz.
Flour 4 oz.
Vanilla 1 tsp
Butter, melted 4.5 oz.
Berries 1 cup of each (raspberry, blueberry, blackberry)
Directions:
Beat eggs and sugar with a paddle until light in color. Add vanilla, flour, cream, and butter last until all thoroughly combined.
Preheat oven to 350 degrees F (175 C).
Lightly spray ramekins with baking spray. Sprinkle each ramekin with a couple berries of each variety. Pour the batter into each ramekin until it reaches just underneath the rim (these will not rise too much).
Bake for 30-35 minutes.
Cool completely (best if chilled). Top with whipped cream, fresh berries, ice cream, or just each on it’s own! Enjoy!
Spring Berry Clafouti
A french cake with butter, cream, and berries!
Servings: 6
Author: Saura Madani
Ingredients
- 3 eggs
- 8 oz sugar
- 8 oz cream
- 4 oz flour
- 1 tsp vanilla
- 4.5 oz butter, melted
- 1 cup each raspberry, blackberry, blueberry
Instructions
- Beat eggs and sugar with a paddle until light in color. Add vanilla, flour, cream, and butter last until all thoroughly combined.
- Preheat oven to 350 degrees F (175 C).
- Lightly spray ramekins with baking spray. Sprinkle each ramekin with a couple berries of each variety. Pour the batter into each ramekin until it reaches just underneath the rim (these will not rise too much).
- Bake for 30-35 minutes.
- Cool completely (best if chilled). Top with whipped cream, fresh berries, ice cream, or just each on it’s own! Enjoy!
