Berry clafoutis
A French custardy pancake baked around a dish of juicy berries, whisked together in one bowl and dusted with powdered sugar while it’s warm.
- 65 min total
- 10 min hands-on
- Anyone can make this
- Serves 6
- About $0.87 a serving
- 200 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 6 servings.
- 1 tbsp butter, for the dish
- 2 cups frozen mixed berries, no need to thaw
- 3 large eggs
- 1 cup milk
- 1 tbsp powdered sugar, for dusting (optional)
From your pantry
- ½ cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- ½ cup all-purpose flour
Each serving has about 200 calories, 6 g protein, 32 g carbs and 5 g fat, and costs about $0.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F and rub a 9-inch pie plate or baking dish with the butter.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Scatter the berries over the bottom of the dish.
the eggs and sugar in a large bowl until frothy, then whisk in the milk, vanilla and salt.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
in the flour until the batter is smooth and thin, like crepe batter.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Food safety: Don’t eat raw dough or batter, not even a lick of the spoon. Raw flour can carry E. coli and raw eggs can carry salmonella until they’re cooked. The one exception is dough with no eggs, made with flour heated to 165°F.
Pour the batter over the berries and bake 40 to 45 minutes, until puffed and at the edges and a knife slid in near the middle comes out clean.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 40 min
Food safety: Custards, puddings and pie fillings made with eggs are done at 160°F in the middle. Without a thermometer: on the stove, cook until thick and gently bubbling; in the oven, until a knife slid in near the middle comes out clean.
Let it cool for 10 minutes, with powdered sugar if you like, and cut into wedges.
Dust. Dusting means sprinkling a fine, even layer of powdered sugar or cocoa over the top. Shake it through a small strainer, tapping the side, so it falls like snow instead of in clumps.
How you’ll know: The top looks evenly frosted, like a light snowfall, with no thick piles.
Timer: 10 min
Dolly’s tip: It puffs up in the oven and sinks as it cools. That’s exactly how it should look.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
