With ample pockets of fruit and a texture somewhere in between a custard, a cake, and a dutch baby, the clafoutis (pronounced kla-foo-tee) is a classic French dessert traditionally (and this is an adaption of a Julia Child recipe) sweet, dark summer cherries are the fruit of choice, though berries or diced stone fruit (like plums or nectarines) also work wonderfully for your Mother’s Day brunch.
Serves 6-8
1 ¼ cup milk
1/3 sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
½ cup flour
2-3 cups berries
1/3 cup sugar
Powdered sugar
1-2 teaspoon corn starch (optional)
- Preheat the oven to 350°F. Butter a 7-8 cup baking dish.
- In a blender, mix the milk, sugar, eggs, vanilla, salt, and flour until smooth.
- Pour a 1/4” layer of the batter in a buttered 7 or 8 cup baking dish.
- Place in the oven and cooks until a film sets on the batter. Approximately 8 minutes.
- In a bowl, add berries and mix with sugar and corn starch. This will keep the berries firm.
- Remove dish from the oven. Add berries and pour the rest of the batter into the baking dish.
- Bake for 45 minutes to an hour. The clafouti is done when puffed and brown and a knife plunged in the center comes out clean.
- Remove from the oven, sprinkle with powdered sugar, and serve warm.