Berry Clafoutis

Berries are the best this time of year.  Lately, I have been buying big containers of strawberries and blueberries.  I eat them all the time and freeze a bunch for smoothies or to bake with later in the month.

Last week, I bought a huge container of blueberries and I received a bunch of strawberries in my CSA box, so I decided to make a dessert with the two.  I made one of my old favs- a clafoutis.  A clafoutis is like a custard/giant pancake.  It is traditionally made with cherries and is so simple.  Seriously, if you aren't much of a baker, make this - it is hard to screw up.  And, a bonus is that it isn't super rich or high in fat, which makes it a perfect light dish for summer.

This dish would be great for a 4th of July party - it can be served cold or room temperature and the colors are perfect for the holiday!


Berry Clafoutis
-1 cup sliced strawberries
-1/2 cup blueberries
-3 eggs
-1 cup half and half
-1/2 cup low fat milk
-6 tablespoons all purpose flour
-2 teaspoons vanilla extract
-1/4 teaspoon salt
-1/3 cup, plus 1/2 tablespoon sugar
-1/2 tablespoon butter
-a few tablespoons of powdered sugar to dust the top

1. Pre-heat oven to 375 degrees.

2. Use an electric mixer to mix together the 3 eggs and the 1/3 cup of sugar. Mix on high speed for 2-3 minutes, until the eggs are light and fluffy.
3. Add in the flour, milk, half and half, vanilla extract, and salt and continue to mix on medium until all is combined (about another minute). Set this mixture to the side while you prepare the baking dish.
4. Take a round baking dish or glass pie pan and rub the 1/2 tablespoon of butter all around the bottom and sides. (It might seem like a lot of butter, but you don't want the dessert to stick!) After the butter has been spread around the pan, dust the extra 1/2 tablespoon of sugar on the bottom and sides.
5. Slice the strawberries and lay them and the blueberries on the bottom of the pan. Pour in the liquid mixture and bake for 30-40 minutes. You will know it's done when it puffs up and the top is slightly browned and the custard is set.  Dust with powdered sugar before serving.