Wednesday, August 24, 2011

Summer berry clafoutis

This past weekend I was in New York city visiting my best friend. Every time I go down, it's a occassion to not only catch up with by bestie, but also to tour the city and eat tons of food! 

This time we had steak at Peter Luger's steakhouse (faboulous by the way, not only was the steak great but the desserts were to die for!! You've got to try the cheesecake and the Holy cow hot fudge sundae!!), pretzels in Central Park and pizza (of course!) at John's.Typically, on Sundays we do brunch and this time was no exception.

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...

Bon appetit!

Blueberry and blackberry Clafouti
(inspired by Better Homes and Gardens)
1 teaspoon butter
1 cup of whipping cream
3 eggs
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.

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