Ze Cafe was our destination of choice this time. We had oatmeal brulée, croque-monsieur as well as stuffed French toast, all very delicious! So in the spirit of brunches and in honour of one of the greatest person I know, the recipe I propose today is a blueberry and blackberry clafouti.
Clafoutis can be done as a dessert, but as my mother-in-law as shown me many times, it is also perfect for a weekend brunch. It is fairly easy to do and can easily be done in the toaster oven so it is perfect for a summer brunch! If you have a sweet tooth or if you are using different types of berries, you might want to add a little sugar to the recipe. This is very nice served with creme fraiche or whipped cream...
Blueberry and blackberry Clafouti
(inspired by Better Homes and Gardens)
1 teaspoon butter
1 cup of whipping cream
1 cup all purpose flour
2/3 cup sugar
2 tablespoons butter melted
1 teaspoon vanilla
3 cups of mixed berries (I used blackberries and blueberries)
3 tablespoons powder sugar
Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch pie plate 1 teaspoon butter; set aside.
In a medium mixing bowl combine whipping cream, milk, eggs, flour, granulated sugar, melted butter, and vanilla. Using an electric mixer on low speed, beat until smooth.
Arrange mixed berries in prepared pie plate.
Pour batter over berries.
Bake for 50 to 55 minutes or until puffed and light brown.
Cool for 15 to 20 minutes on a wire rack. Sift powdered sugar over top. Serve warm.