Berry Clafoutis

I originally developed this recipe for my friend’s Pajama company, Art of Sleep. It was so fun working with her and comfy cozy PJs. This French breakfast or dessert is traditionally made with cherries; it is easily adaptable to any berry or fruit of your liking. I used blackberries because they were in season, and this was divine. Make this for your next brunch, or bring it to a friend. I guarantee it will be gone in one sitting. Serve with freshly made whipped cream and more fruit.

Ingredients

• Zest of 2 lemons

• 255 grams of chopped berries or fruit

• 110 grams of sugar plus 1 spoonful

• 2 tsp cornstarch

• Pinch of salt

• 45 grams of sifted flour

• 240 grams of whole milk

• 50 grams of good cream

• 3 good eggs

• Pad of good butter (I love @kerrygoldusa of course)

• Grated nutmeg and cinnamon to taste

• A glug or 1 tsp vanilla extract

Method

• Slice your berries or fruit of choice into bite-size pieces

• Combine fruit with a spoonful of sugar, zest of 1 lemon, and cornstarch and set aside to macerate

• In one another bowl, combine sifted flour, sugar, eggs, milk, cream, vanilla extract, zest of 1 lemon, grated nutmeg, and cinnamon to taste and blend with an immersion blender (if you don’t have one you can blend the batter in any blender or whisk well by hand (you don’t want clumps)

• Heat cast iron or oven-safe pan over the stove and melt the pad of butter, making sure to coat the sides and entire pan then remove from heat

• Add the berry mixture to the heated pan, then pour over the batter

• Bake at 375 F for 20-30 minutes until golden brown and cooked all the way through (can use a knife poke test) it should still jiggle slightly

• Remove from oven and allow it to set and cool for 20 minutes before slicing

• Serve with whipped cream and powdered sugar, more berries if you want… go crazy

• And enjoy :)