Ooh la la!

I was wandering around the produce section tonight at the store, getting a few things for dinner.  I passed by the berries........and came back to them.  Now, I know in about a month, we will be eating all the strawberries we can handle, so I ignored the big red berries and went for the gorgeous plump raspberries and blackberries on the next shelf.  I had no idea what I would do with them, but I had to do something!  So I got them home and started digging through cookbooks and I emerged with a recipe for clafoutis.  I know, I had to look up how to say it too.  It's cla-FOO-tee.  A French dessert, typically made with cherries.  But I just had to try it with these little gems.  I've never had a clafoutis; I couldn't even imagine how it would taste!  But I had the necessary ingredients on hand and it was very quick and easy to whip up!  According to Wikipedia, my version is probably actually called a flaugnarde, but I'm sticking with clafoutis. :)




Raspberry & Blackberry Clafoutis
6 to 8 servings


Preheat oven to 375F.  Butter a 10-inch deep-dish pie pan.  Beat in a medium bowl until frothy, about 2 minutes:
     4 large eggs
     3/4 c. sugar
Add and beat until smooth:
     1 c. milk
     1 Tbsp. rum (optional)
     1-1/2 tsp. vanilla
Stir in:
     3/4 c. all-purpose flour
     Pinch of salt
Distribute evenly over the bottom of the pie pan:
     6 oz. each fresh raspberries and blackberries
Pour the batter over the berries and place the pie pan on a baking sheet.  Bake the clafoutis for 10 minutes, reduce the oven temperature to 350F, and bake until the top has puffed (it will sink as it cools), and a toothpick inserted in the center comes out clean, about 35 more minutes.  Cool for about 20 minutes before serving.

I am so glad I made this!  A complete experiment, but it turned out sooo tasty.  The berries are still a bit on the tart side, so you'll definitely want the freshest, ripest berries you can get your hands on.  The rest of it is smooth and sweet, kind of creamy and so delicious!