Start to finish: 1 hour 15 minutes
Serves 8
Berry Clafoutis:
1 pint blueberries
1 pound strawberries, halved, or quartered if large
1 tablespoon Chambord, framboise or other berry liqueur
4 large eggs
2/3 cup granulated sugar
½ teaspoon kosher salt
2 teaspoons pure vanilla extract
¾ cup all-purpose flour
1 1/2 cups half-and-half
Confectioners’ sugar for dusting
Sweetened Whipped Cream:
1 ½ cups heavy or whipping cream
2 tablespoons confectioners’ sugar
Preheat the oven to 350 F. Butter a shallow 2 1/2-to-3-quart casserole.
Place the berries in the casserole. Sprinkle the Chambord over it, toss the berries with the liqueur, and spread them out in a single layer.
In a large bowl, whisk the eggs well, and then add the sugar, salt and vanilla, and whisk well to combine. Dump in the flour and whisk until the batter becomes very smooth. Slowly pour in the half-and-half and whisk until incorporated. Pour the batter over the berries.
Bake for 45 to 50 minutes until a knife inserted into the center comes out clean, and the whole thing is prettily puffed and nicely browned. Cool the pan on a wire rack until the clafoutis is slightly warm, or at room temperature, knowing that it may crack in a spot or two, which is fine.
While the clafoutis is baking, make the whipped cream. In a large mixing bowl, using a whisk or a hand mixer, whip the cream with the 2 tablespoons of confectioners’ sugar just until slightly firm peaks are formed.
Dust the clafoutis with additional confectioners’ sugar before serving, and serve with whipped cream.
Berry Clafoutis:
Nutrition information per serving: 233 calories; 25 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 108 mg cholesterol; 154 mg sodium; 46 g carbohydrate; 3 g fiber; 24 g sugar; 6 g protein.
Sweetened Whipped Cream:
Nutrition information per serving: 163 calories; 150 calories from fat; 17 g fat (10 g saturated; 0 g trans fats); 62 mg cholesterol; 17 mg sodium; 3 g carbohydrate; 0 g fiber; 3 g sugar; 1 g protein.
Katie Workman, Associated Press
