Description
Clafouti (kla-foo-TEE) is a traditional French-country dessert also great for breakfast or brunch. Tossing a little cornstarch with the strawberries retains their shape and texture during baking. Use a blender to make a very smooth and slightly aerated batter for this mixed berry clafouti recipe.
- 2 Teaspoons cornstarch
- 1 Package (16 ounces) Driscoll's Strawberries (1 1/2 cups)
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 Cup 1% milk
- 1/2 Cup all-purpose flour
- 1/3 Cup granulated sugar
- 3 Tablespoons Grand Marnier or orange juice
- 2 Tablespoons butter, melted (plus more for pie dish)
- Confectioners' sugar for dusting
- 3 large eggs
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Remove from oven and dust with confectioners' sugar.
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Let stand 10 minutes (clafouti will sink).
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Serve warm.
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Preheat oven to 350°F.
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Butter a 9 or 10-inch glass or ceramic pie dish.
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Hull and halve strawberries.
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Toss strawberries with cornstarch.
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Place cut side down in prepared dish.
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Sprinkle blackberries around strawberries.
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Blend milk, eggs, flour, sugar, Grand Marnier and butter in a blender until smooth. Pour over berries.
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Bake 40 to 45 minutes or until golden brown, puffed, and set in center.
Calories | 215 | |
---|---|---|
Total Fat | 3.73 g | |
Saturated Fat | 0 g | |
Cholesterol | 119.18 mg | |
Sodium | 80 mg | |
Total Carbohydrates | 28.8 g | |
Dietary Fiber | 2.36 g | |
Protein | 7.45 g |