Kind of like the French version of a Dutch pancake, this custardy fruit clafoutis is perfect for those of you who don’t love really sweet desserts. The custard is as light as air and about the closest to cloud 9 you’ll be getting this week. It’s delicate enough to serve with afternoon tea or even for breakfast.
I used to have an obsession with making Dutch pancakes in college because they were attractive, easy and impressive for a college kid. You can make them savory or sweet and, if you’ve read any of my other posts, you know that I love a one-size-fits-all type recipe. So when I was browsing my cookbooks and found this, I knew it was just up my ally.
If you don’t like sweet things at all, omit the sugar when making the custard and add some cheese, vegetables or herbs. Everybody’s happy and that’s what baking is about, right?!
MIXED BERRY CLAFOUTIS:
1/4 c. cream
3/4 c. milk (not skim)
1/2 c. caster sugar
1 t. vanilla extract or 1 vanilla bean
1 pinch of nutmeg
2 T. butter, melted
1/2 c. AP flour
2-3 c. fresh mixed berries
325 F / 165 C
1. in a blender blend all of the ingredients for about 5 seconds. It should be just enough time to combine the ingredients, mainly the flour.
2. Pour into a greased pie dish or anything similar in size. Arrange the berries over the top. They’ll sink, but that’s fine.
3. Bake 35-45 minutes until the sides have puffed and are golden.
4. For best results, serve immediately.