Clafoutis is unquestionably the most delicious and fruity dessert you can make in less than five minutes.
EASY & DELISH | Some people call French clafoutis (pronounced cla-FOU-tee) a pancake-like dessert, while others say it’s more flanlike. No matter how you describe it, if it’s made with any fruit besides black cherries, it’s technically not a clafoutis but a flaugnarde—though no one we know, including superstar cookbook author Donna Hay, whose recipe we’ve adapted here, uses that term. So we’ll continue to call our favourite summer dessert—the easiest/sweetest thing you’ll ever make—a mixed berry clafoutis too.
Hay’s clafoutis can be found in Donna Hay Seasons: The Best of Donna Hay Magazine. Like all her cookbooks, this one is beautiful enough for the coffee table—and on trend. Season’s focusses on cooking fresh with seasonal ingredients, and Hay recommends making clafoutis when berries are at their brightest, which is right now and all the way through summer.
1/3 cup superfine (berry) sugar
1 1/3 cups whipping cream (33% butterfat)
1 teaspoon vanilla extract
1/4 cup all-purpose flour
125 g raspberries
125 g blueberries
80 g blackberries
250 g strawberries
Icing (confectioner’s) sugar for dusting
Preheat the oven to 160C (320F). Place eggs, berry sugar, cream and vanilla in a bowl and whisk by hand or with a mixer until good and frothy. Sift flour over the egg mixture and whisk again until smooth. Place (washed) berries into a lightly greased 1.5-litre (6-cup) deep dish baking dish. Pour the egg mixture over the berries and bake for 55 minutes to one hour, or until set and golden. Dust with icing sugar and serve alone or with vanilla-infused cream. Serves six.
Bottom photo: Doris Cheung
Find Donna Hay: Seasons at www.chapters.indigo.ca