We’re on round two with the strawberry patch this summer. Each year it’s been slightly different timing but we generally get at least two harvests. I’ve been trying to get some nice photos of them outside, but the lighting is never quite right, it’s either too bright or too dark. Maybe one of these days I’ll find the perfect moment. But for now I brought them inside to shoot. The blueberries are nearing the end but just enough for this dessert. The nice thing about a clafoutis is that you probably have most of the ingredients on hand, milk, sugar, eggs, and it comes together pretty quick. Well that’s all for now. Hope everyone is having a great summer!
- 2 cups berries (I used strawberries and blueberries)
- 3 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Powdered sugar, for dusting
Heat the oven to 375°F. Coat a 10” cast-iron pan (or 4 small baking dishes) with butter then arrange the berries in a single layer and set aside.
Combine the eggs, milk, sugar, extract in a large bowl and whisk until smooth and the sugar has dissolved. Add the flour and whisk until just combined (it might be a little lumpy like pancake batter). Pour the batter over the berries in the prepared pan. Bake until set, puffed, and light golden brown around the edges, about 30-35 minutes.
Place the pan on a wire rack and let cool for 10 minutes (the clafoutis will deflate). Dust with powdered sugar and serve warm.