Clafoutis
This clafoutis recipe is simply the best! You can make it with berries (my favorite), cherries (my daughter's favorite), or any of the fruity variations provide
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Cooking tools:
- Blender
- Cast iron skillet
- Glass pie plate
- Kitchen scale
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 12 ounces fresh raspberries, blueberries, blackberries or sliced strawberries or 1 pound dark cherries, pitted and halved (about 3 cups whole)
- 2 tablespoons unsalted butter, for the pan
- 1 cup plain unsweetened plain almond milk or cow’s milk*
- ¼ cup heavy cream*
- ⅓ cup plus 1 tablespoon granulated sugar, divided
- 3 eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon fine salt
- ½ cup (62 grams) all-purpose flour or whole wheat pastry flour**
- Whipped cream or vanilla ice cream, for serving
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