This past weekend, my daughter and I decided to make one of our favorite egg-based recipes called a clafoutis. A clafoutis is a crustless custard-like treat that is typically served for dessert or breakfast. It is versatile enough to enjoy warm, at room temperature or even chilled. This recipe is super delicious and easy to make.
I developed this clafoutis recipe for my first book, A Kid’s Guide to Keeping Chickens, and it has been a family favorite ever since. This weekend we made our clafoutis with fresh strawberries, but a combination or choice of blackberries, raspberries, strawberries or blueberries make for wonderful and delicious variations.
- 2 tablespoons butter- melted
- 1 cup of sugar
- 5 eggs
- 1 1/4 cup of light cream
- 1 1/2 tablespoons of vanilla extract
- generous pinch of salt
- 3/4 cup of flour
- 2 cups of berries- strawberries, blueberries, raspberries, blackberries
- Confectioner’s Sugar
- Preheat the oven to 375 degrees F /190 degrees C. Coat the bottom and the sides of a 7 inch by 11 inch baking pan with the melted butter.
- Whisk together the eggs, sugar, cream, vanilla and salt until thoroughly mixed. Add the flour and mix until smooth.
- Wash and dry the berries. Blackberries and blueberries can be left whole but cut the strawberries at least in half.
- Pour the egg mixture into the baking dish and top evenly with the berries.
- Bake the clafoutis for approximately 40 minutes, until the edges are golden brown. Insert a knife into the center. It will be clean when baked through. Do not open the oven door when baking to allow for a proper rise.
- Once done, dust the clafoutis confectioner’s sugar and enjoy.
For a completely decadent treat, serve this with fresh whipped cream or even a scoop of vanilla ice cream.