July 17, 2011

Mixed Berry Clafouti {klah*foo*TEE}

Well, I have to tell you that I absolutely love this dessert.

It's French.

I like French.

I like dessert.

It is actually a classic French breakfast dish...or brunch.

But...also, can be a dessert as well.

I just wanted to say...

it is sweet

it is tart

it is dense

it is moist

it is very



easy to make.

You will love it.

You will like it.

You will lovey dovey like it spike it.

Okay, that just makes no sense at all!


Anyhow, I really think you should try this recipe this summer.

All you need is a variety of summer berries...whatever you like.

Some flour, eggs, sugar, cornstarch, milk, melted butter, and powdered sugar.

Oh, and you need a blender.

I don't know why the blender.

But it just might be an important factor.

That's what the recipe said to use.

I questioned it.

I wondered about it.

I stopped wondering and stopped questioning.

I used the blender.

And got amazing results.


1 cup strawberries, washed, hulled and halved
2 tsp. cornstarch
1 pint red raspberries
1 handful blueberries
1 cup milk
3 eggs
1/2 cup flour
1/3 cup sugar
2 tsp. lemon juice
2 Tbsp. melted butter
powdered sugar for dusting

Preheat oven to 350 degrees. Grease a 9 or 10 inch pie pan with butter. In a small bowl toss strawberries with cornstarch. Place strawberries, cut side down, in prepared pie pan. Sprinkle raspberries and blueberries all around the strawberries. Blend the remaining ingredients in a blender until smooth. Pour over berries. Bake 40 to 45 minutes until golden brown and set in the center. Remove from oven and dust with powdered sugar. Allow to cool and serve warm.