Raspberry Blackberry Clafoutis
Prep 15M | Cook 30M | Enjoy in 45M
This simple French dessert is a wonderful way to use fresh summer berries! This recipe uses all-purpose flour, which is milled from a blend of hard and soft wheat. The wheat grains are milled, and the endosperm is separated from the bran and the germ, which produces a white flour that is suitable for a wide variety of applications. In this recipe, it acts as a thickener for the egg and milk mixture, creating a custard-like final product.
1/3 cup milk (2%)
1/3 cup half and half
2 large eggs
1/3 cup all-purpose flour
5 tbsp granulated sugar, divided
1 tsp vanilla
1 tsp fresh orange zest
¼ tsp salt
½ cup fresh raspberries
½ cup fresh blackberries
- Preheat oven to 400°F.
- To prepare batter, add milk, half and half, eggs, flour, three tbsp sugar, vanilla and orange zest to a blender. Blend until smooth.
- Pour batter into a greased 8-inch round baking pan. Place raspberries and blackberries on top of batter. Sprinkle with remaining 2 tbsp sugar.
- Bake until center is set, and edges are lightly browned, about 30 minutes.
- Allow to cool in pan on a rack for 15 minutes before serving.
Serves 6 (1 slice per serving)
Nutritional analysis per serving
4 g fat
4 g protein
20 g carbohydrate (18 g available carbohydrate)
2 g fibre
134 mg sodium