|Aren't these just gorgeous? They are perfect and slightly tart. My mouth is watering just writing this|
My little munchkin and I spent an hour in the blazing California sun, in order to gather what amounted to about six pounds of beautiful, tart blackberries. These berries are destined for all sorts of delectable treats. Since we also had some beautiful raspberries to use up and I picked up another big tub of blueberries at Costco, I decided to try a dessert I have wanted to make for awhile, but hadn't gotten a chance to do: a clafouti.
|Fresh from the oven!|
According to Wikipedia, a clafouti is "a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm." This is obviously a deviation from that, but the idea is still the same. This recipe is adapted from the Better Homes and Gardens cookbook and calls for a mixture of 3 cups of berries. I did a cup each of blackberries, raspberries and blueberries.
Triple Berry Clafouti
2/3 cups whipping cream
1/3 cup soured milk
1/3 cup flour
1/4 cup sugar
2 Tbsp melted butter
1 tsp vanilla
1 cup each blackberries, blueberries and raspberries
Preheat oven to 375F. Spray a 9 inch pie plate with cooking or baking spray.
Mix berries together in the pie plate. Combine all ingredients except the berries in a medium mixing bowl and whisk until smooth. Add in a dash of salt. The batter will be very thin. Pour the batter over the berries in the pie plate.
Bake for 50-55 minutes (I baked mine for 50 minutes and it was perfect) or until the top is puffy and lightly browned.
Serve warm with either a light dusting of powdered sugar or a small scoop of vanilla ice cream.
This is nice for a summer dessert or brunch. It tastes best when it is fresh from the oven!