Chef Brad Smoliak’s easy and delicious clafouti makes a wonderful summer dessert (or breakfast).
A simple batter, much like a crepe batter, is poured over fresh raspberries and blackberries in a butter and sugar-lined dish. Baked until bubbling, with a light golden crust and served warm with crème fraîche. So easy and so good! –Brad Smoliak
| butter for pan | |
| 1¼ c | whole milk |
| 1/3 c + 2 T | sugar for pan and top |
| 3 lg | eggs |
| 1 t | vanilla extract |
| ¼ c | flour |
| pinch salt | |
| several grinds of coarse ground pepper, it brings out the flavour of the berries | |
| 1½ pints | raspberries, blackberries or blueberries, or a mix of berries. |
| powdered sugar |
Heat oven to 350ºF.
Lightly butter, then sprinkle 1 tablespoon of sugar into medium size baking dish with sides at least 1½-inches deep.
Place milk, ⅓ cup sugar, eggs and vanilla into a medium bowl and whisk together until very well blended. Add flour, salt and pepper and whisk until frothy.
Pour ½ of the batter into the baking dish and sprinkle on the fruit. Add the rest of the batter. Smooth batter over the fruit with the back of a spoon.
Sprinkle the remaining tablespoon of sugar over the top.
Bake about 30 minutes or until the top is puffed and browned and a skewer comes out clean from the centre.
Sprinkle with powdered sugar and serve with slightly sweetened crème fraîche or whipped cream. Best served warm.
Serves 4.