Strawberry Blackberry Clafoutis
I think light, fruit-based desserts, like this strawberry blackberry clafoutis, are the perfect end to brunch. It’s just a little something sweet to nosh on after a leisurely meal, but not dense or heavy to leave you feeling weighed down for the rest of the day. Mother’s Day is right around the corner, and if you’re hosting your mother for brunch, I’d nominate this to have a spot on your table. Both my mother and mother-in-law are self-proclaimed chocoholics, so last year the chocolate fudge bundt cake was a big hit. I’ll go with something chocolate-based again this year, but if you’re looking for something a bit lighter, this is a winner.
Adapted from Julia Child’s Mastering the Art of French Cooking
- 1 3/4 cup milk
- 1/2 cup sugar, divided
- 3 eggs
- 1/2 cup flour
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/4 teaspoon lemon zest
- 1/8 teaspoon cinnamon
- 2 cups berries (I used 1 cup each of strawberries and blackberries)
- Preheat over to 350F. Lightly butter a baking dish or pie plate.
- In a blender, combine the milk, 1/3 cup of the sugar, eggs, vanilla, salt, lemon zest, cinnamon, and flour.
- Pour a quarter-inch layer of the batter into the dish and bake just until the batter sets, about 3 minutes.
- Remove the dish from the oven and add the berries on top. Sprinkle on the remaining sugar, and top with the remaining batter.
- Bake for an additional 45-50 minutes, or until puffed and brown and a tester comes out clean. Serve warm or at room temperature.