Don’t you love saying “Clafouti”  I love saying it … clafouti, clafouti, clafouti.  Not only is it fun to say but it is fun to make as well as eat.  I cannot remember the first time I had it.  I do remember loving the warm custard base and jammy fresh summer fruit. I was hooked.

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.

Happy Clafouti’n!

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Recipe:  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.
Set aside.
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.
Serve.
Eat.

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If you like this recipe, check these out:

Peach Raspberry Clafouti

Sweet Potato and Crabapple Clafouti

 

 

 

 

 

 

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