It is a berry wonderland in my home, folks! Is it the same in your abode? It should be, if it isn’t, because it’s berry season and these ripe little nuggets of Heaven are just begging to be eaten, which is why I plopped a big ol’ pile of them in this Triple Berry Clafoutis!
A clafoutis is essentially a custard-type dish, and traditionally studded with big, sour cherries. Eaten as a dessert, it also makes a great breakfast dish, which is how I served it for my tribe of monster children, who gobbled it up like it was going out of style. Not that a triple berry clafoutis will ever go out of style!
In case you were wondering, clafoutis is pronounced claw-foo-tee. It’s French. Bonjour! The batter takes literally no time to prepare, and bakes with the quickness also, so you can be enjoying this delightfully delicious treat with the quickness!
Triple Berry Clafoutis for the win!
I may or may not have originally typed wine. So Triple Berry Clafoutis for the wine! Yesssssssss!
Ingredients
- 1 Tbsp Butter
- 2 C Mixed Berries Raspberries, Blueberries, Blackberries
- ⅓ C All-purpose Flour
- ⅓ C Sugar
- Pinch of Salt
- 3 Eggs beaten
- ¾ C Whole Milk
- ¼ C Heavy Cream
- 1 tsp Vanilla Extract
- ¼ C Powdered Sugar for garnish
Instructions
- Preheat oven to 375 degrees. Grease a deep dish pie plate with the butter, then add the berries and set aside.
- In a large bowl, combine the flour, sugar, and salt. Whisk in the eggs, then add the milk, cream, and vanilla and stir until smooth.
- Pour the mixture gently into the pie plate over the berries, place in the oven, and bake for 25 minutes, or until the custard has puffed and is set, but still slightly jiggly in the middle.
- Allow to cool on a rack for 15 minutes, sprinkle with powdered sugar, then enjoy!
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Cheryl says
This is absolutely the easiest and best dessert. I’ve been making it for years. I love to make it for company – I put the berries in the pan and mix up the custard, but put the custard in the refrigerator and then when we sit down to dinner, I pour the custard on top and put it in the oven. So when we’re ready for dessert it is ready. Guests are always so impressed and think it took so much more effort thank it does. It is always a hit!
Cheryl says
Easy and sooo good
C Haggerty says
I’ve made it twice to rave reviews.
It’s do easy too!
Julie says
This came out looking and tasting like a sweet omelette. It rose while baking, and then fell after taking out of the oven and looks like a deflated custard more than the cake-like consistency of a past clafoutis I’ve had. Maybe because there is no leavener?
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Quiet Corner cook says
This Clafoutis recipe is the simplest and it is EXCELLENT! We decided to double it as we had much fruit – fresh raspberries fresh peaches and fresh blueberries (this week is the sweet spot when all 3 are ripe). 2 deep dish pie plates as shown; then we had a moment of inspiration and we layered them! with stiff whipped cream i n the middle and good vanilla ice cream on the side. ENJOY!! and Thank you!
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Jess says
Oh my goodness this looks divine! Love this recipe, totally pinning 🙂 have a great day!