Traditional clafouti, a classic French dessert, is made with cherries and brandy. This breakfast version is bright, thanks to lemon zest, fresh berries and less sugar and flour. It’s just right for Sunday mornings with a strong Americano at its side.
6 Tbsp butter, melted
3/4 cup flour
1/2 cup sugar
1 Tbsp lemon zest
Pinch of salt
6 eggs
1 Tbsp vanilla
2 cups heavy cream
2 pints fresh berries (raspberries, Marionberries, or huckleberries)
1. Butter a wide, shallow ovenproof dish or six individual 6-ounce ramekins with melted butter and dust with sugar. (This will help the clafouti to rise tall and puffy.) Place dish on a baking sheet.
2. In a large bowl, whisk together the flour, sugar, lemon zest and salt. Whisk the eggs and then add them to the flour. Add vanilla and mix until the batter is smooth. Pour in the cream, stirring until well combined.
3. If using individual ramekins, divide the berries among them. If not, add them all to the dish. Pour the batter on top.
4. Bake for 25 to 35 minutes at 350 degrees. Rotate the tray midway. The clafouti is done when the center is slightly set and the edges are golden. Dust with powdered sugar and serve.
Makes 6 servings
Nancye Benson, Moxie Rx
A food cart near N. Mississippi and Shaver, Portland
Photo by Leah Harb
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