Cranberry Clafoutis

Hello and Welcome! Holiday baking season is in full swing and this year, I have a renewed interest in baking sweets. I suppose the finale of this year’s Great British Bake Off finds me missing my weekly visits to the Bake Off tent. While I revisit past GBBO seasons on Netflix, I will also revisit holiday baking. To ease myself into it, I am starting with one of my favorites: The French dessert, Clafoutis. Clafoutis is a custardy cake-like dessert that is only lightly sweet and usually features fruit like dark sweet cherries. In keeping with the season, today we are making a Cranberry Clafoutis. Let’s bake!

This recipe is slightly modified from Eric Skokan’s recipe featured in Eating Well. I substituted a mix of cake flour and all purpose flour for his given amount of whole wheat pastry flour. In the past, I have always made Clafoutis with dark cherries, which is delicious, and I have to say the tart pop from the fresh cranberries is such a nice contrast to the lightly sweet custard.

Mix the Batter

The batter comes together very quickly in a blender. And overall this is very quick process from start to finish. Begin by preheating the oven to 450 degrees. Wait to mix everything together until the oven is at temperature.

Milk, sugar, eggs, all purpose flour, cake flour, Kosher salt and vanilla all go into a blender. Blend until very smooth and creamy, about one minute.

Assembling the Clafoutis

Place a 10-inch shallow baking dish in the 450 degree oven for 5 minutes. Use oven mitts to remove the hot dish from the oven and place the dish on a sheet tray. (I didn’t do this before pouring in the batter and I regretted it.)

Then, working quickly so the dish doesn’t cool down too much, spray the interior of the dish with cooking spray and pour in the 1.5 cups of fresh cranberries.

Still working quickly, pour the Clafoutis batter into the dish.

Lift the sheet tray and carefully, so as not to spill the batter, slide the whole thing into the oven.

Bake for 20-25 minutes, until the Clafoutis is puffed and golden brown on top. Remove from the oven and let cool for about 15 minutes. Over which time, the Clafoutis will slightly deflate.

Just before serving, sprinkle with powdered sugar if you like.

Slice into wedges and serve! I love Clafoutis as a dessert, but I especially love it with coffee in the morning for breakfast. The texture is like a firm custard, it’s velvety and smooth.

About 30 minutes from start to finish, this French dessert is impressive, delicious and super simple. It keeps really well, covered in the fridge for nearly a week! Just give a slice about 30 seconds in the microwave to take off the chill and it’s great with coffee or tea for breakfast or brunch!

Thank you so much for joining me today, I hope you give this easy bake a try. If you haven’t had Clafoutis before, I think this simple dessert will surprise you with its mellow flavor and pop of tart cranberry. Make it your own and try it with dark sweet cherries, or ripe fresh plum slices. Be sure to follow me on Pinterest to easily pin and save all the recipes from Djalali Cooks to your pin boards. Take care and be well, xo Kelly

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Cranberry Clafoutis

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Dessert, Breakfast, Brunch – French

By Adapted from Eric Skokan – Serves: 8-12

Prep Time: 10 Minutes – Cooking Time: 20-25 Minutes – Total Time: ~30 Minutes

Clafoutis is a custardy, lightly sweet, cake-like dessert. Usually featuring sweet cherries, this recipe goes for bold tart cranberries.

Ingredients

• 2 cups Whole Milk
• 3/4 cup Granulated Sugar
• 3/4 cup All Purpose Flour
• 1/4 cup Cake Flour
• 3 Large Eggs
• 2 tsp. Vanilla Extract
• 2 tsp. Kosher Salt
• 1.5 cups Fresh Cranberries
• Powdered Sugar, for optional dusting

Instructions

1

Preheat the oven to 450 degrees. Wait to mix everything together until the oven is at temperature.

2

Pour milk, sugar, eggs, all purpose flour, cake flour, Kosher salt and vanilla into a blender. Blend until very smooth and creamy, about one minute. Set aside.

3

Place a 10-inch shallow baking dish in the 450 degree oven for 5 minutes. Use oven mitts to remove the hot dish from the oven and place the dish on a sheet tray. (I didn't do this before pouring in the batter and I regretted it.)

4

Then, working quickly so the dish doesn't cool down too much, spray the interior of the dish with cooking spray and pour in the 1.5 cups of fresh cranberries.

5

Still working quickly, pour the Clafoutis batter into the dish.

6

Lift the sheet tray and carefully, so as not to spill the batter, slide the whole thing into the oven.

7

Bake for 20-25 minutes, until the Clafoutis is puffed and golden brown on top. Remove from the oven and let cool for about 15 minutes. Over which time, the Clafoutis will slightly deflate.

8

Just before serving, sprinkle with powdered sugar if you like. Slice into wedges and serve.