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As easy to making pancakes or waffle batter, this classic French dessert involves pouring the simple batter over fresh berries and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between cake and custard and reminds me of flan. You can use any berry or but, the most traditional are cherries (other fruits like pear work great too!) This is best baked/served in a pie pan, tart pan or even small ramekins. This dessert is easy and elegant. I used vanilla bean paste with my strawberries - and I think if using cherries, I'd use almond extract or paste. You can mix it up all you want. There are even chocolate clafoutis (cla-flew-tee) with nut toppings (a mix of chunk and melted chocolate with toasted nuts on top) oh my! ~Enjoy! Diane
Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
Now sprinkle in your favorite fruit and paste or extract flavoring. Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately. Serves 4-6.
Basic Batter Recipe by: Epicurious
Photos by: Diane Baker for Canning and Cooking at Home
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