A clafoutis is a traditional French dessert that usually incorporates cherries, but today, Colin has added a seasonal twist with summer berries!
Perfect for an after dinner treat, this crustless tart is made of sweet simplicity.
Ingredients
Method
In a blender, blend eggs, milk, honey and salt on high for 4 minutes, or until smooth. Lower speed and slowly add flour, blending until smooth.
Refrigerate mixture for 2 hours to cool (this can be done a day ahead).Â
Preheat oven to 190°C fan-forced (210°C conventional). Grease a 6-cup capacity, 26cm-wide, 4cm-deep ceramic pie dish with butter. Sprinkle with white sugar, covering bottom and sides. Refrigerate until cold.
Add batter to cold pie dish, sprinkle berries on top of batter. Bake for 35 minutes, or until firm to touch.
Serve hot or cold with cream or ice-cream, dusted with icing sugar and extra berries.
What is clafoutis?
Clafoutis is a traditional French dessert that is usually consists of a batter made of eggs, butter, flour and sugar, with a topping of cherries. This dessert has a similar texture to flan, and could be considered as a cooked custard.
How to store leftover clafoutis
While clafoutis is best served warm with ice-cream straight after it comes out of the oven, it can be eaten cold. If you’re planning on finishing it within the week, it can be kept in the fridge. It does not freeze well, however, you may considered freezing the batter, without the berries and cook it at a later date.
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