Triple Berry Clafoutis
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
6 -8 servings
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Course
Dessert
Triple Berry Clafoutis
Description
To make Triple Berry Clafoutis, a well-buttered oven-safe dish is preheated and then coated with melted butter. A batter combining milk, eggs, sugar, vanilla, lemon zest, flour, and salt is prepared using a blender or immersion blender for even mixing and slight aeration.
Some of the batter is poured into the hot pan to set slightly, then fresh mixed berries are spread evenly on top and sprinkled with sugar. The remaining batter covers the berries. This layering helps keep the berries suspended in the batter during baking.
Baking at 350°F for 45-55 minutes yields a risen, golden clafoutis with a custard-like center and lightly browned edges. It is finished with a dusting of powdered sugar. The texture balances between soft and set, with the berries providing bursts of freshness throughout.
Leftovers should be covered and stored in the refrigerator and reheated gently at a low temperature until warmed through.
Ingredients
- 1/2 /2 Tablespoon butter
- 1 cup milk
- 3 egg
- 1/2 /2 cup sugar divided, + 2 tablespoons
- 1 Tablespoon vanilla
- 1/2 /2 lemon zested
- 2/3 /3 cup all-purpose flour
- 1/8 /8 teaspoon salt
- 16 ounces mixed berries raspberries, blueberries, blackberries
- powdered sugar for topping
Instructions
- Preheat oven to 350°F. Place a tart (or pie) dish or oven safe skillet in the oven with 1/2 Tablespoon butter. Allow pan to heat in the oven and swirl the melted butter evenly to coat the pan, so it's well greased.
- Meanwhile, in a blender or bowl using an immersion blender, add milk, eggs, 1/2 cup sugar, vanilla, and lemon zest. Blend well until combined. Add flour and salt. Blend for approximately 1 minute until slightly foamy.
- In the hot pan, pour enough batter to coat about 1/4 inch layer of the pan. Let sit for 1-2 minutes until batter is slightly set (this will help the berries remain in the middle). Spread berries in an even layer on the set batter and sprinkle with the remaining 2T sugar. Pour remaining batter on top of berries. If needed, use the back of a spoon to smooth out top.
- Bake for 45-55 minutes. The clafoutis center will rise (and deflate as it cools once done cooking). Knife should come out clean when it's done, and the edges golden brown.
- Clafoutis is best served warm after baking, but can be served at room temperature or cold. Sprinkle powdered sugar on top before serving.
Notes
- Store leftovers covered in the refrigerator.
- Reheat clafoutis at 300°F for 10-15 minutes until warmed.
User Reviews
Overall Rating
5
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