Don’t you love saying Clafouti? I love saying it; clafouti, clafouti, clafouti. Not only is it fun to say, but it is so fun to make, as well as eat. I cannot remember the first time I had it, but I do remember loving the warm custard base and jammy fresh summer fruit. I was instantly hooked to this comfort dessert. This recipe for blueberry and strawberry clafouti has quickly become my favorite version. A great way to enjoy summer’s bounty.
Clafouti as well as galettes are a staple summertime dessert in our house. I tend to whip one up whenever I have some overripe stone fruit laying around. I particularly love late summer apricots with an almond flavoring. Bliss. I have never considered adding berries. Don’t ask me why; because, I cannot even begin to answer that question. Then my friend Tracy whipped up a strawberry claufouti and provoked the baking goddess in me.
The other evening I had some leftover blueberries and a near overripe basket of strawberries sitting on the counter, just begging to be eaten. Instead, I pulled out my trusty clafouti recipe and went to work. Don’t be scared to tackle what looks like a complicated recipe. A clafouti is really easy to make. Just put all of the ingredients, except for the fruit, into a blender. Give a couple whirls and you are set. I like to put it into the oven about 30 minutes before serving, then you will have a lovely warm dessert to serve your guests, or to just enjoy yourself. Makes a wonderful breakfast companion with a cup of hot coffee as well. That is if you even have leftovers.
Blueberry Strawberry Clafouti
- 1/2 pint strawberries, washed and cut in half
- 1 pint blueberries, washed
- 1/2 cup whole-milk
- 1/2 cup heavy cream
- 6 tablespoons flour
- 3 eggs
- 1/3 cup sugar
- 3 tablespoons butter, melted and cooled
- 1 tablespoon orange blossom water
- powdered sugar for garnish
Wash fruit and let dry for about 20 minutes.
Melt the butter and set a side to cool.
Heat oven to 350.
Butter a swallow glass baking dish or individual ones.
After cutting the strawberries in half, scatter them over the bottom of the buttered dish.
Do the same with the blueberries.
In a blender mix rest of the ingredients and blend until combined; about 3 minutes.
Pour over the fruit.
Set the dish on a cookie sheet, just in-case it spills over a bit; this will keep your clean oven clean.
Bake for 45 – 60 minutes.
The top will be golden and center will only be slightly jiggly.
Let cool for 15 minutes before serving.
Sprinkle with powdered sugar.
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