A winter twist on a classic French dessert.
Clafoutis is a traditional French dessert made with cherries. But guess what other fruit is also round and red and delicious when baked up in a custardy batter? Cranberries.
This dessert is super simple to make—just whirl a basic batter in a blender, pour it in a pan with the fruit, and bake. Seriously, it’s easier than making pancakes. And timing-wise, the clafoutis can go in the oven while you eat the savory portion of the meal. Clafoutis is traditionally served plain, although I find that a dusting of powdered sugar makes it prettier, as well as serving as a sweet foil to the tartness of the cranberries.
- 1 bag 16 ounces cranberries*
- 2 tablespoons butter plus more for the pan
- 1 cup whole milk
- 2/3 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup flour
- Powdered sugar for garnish optional
- Preheat an oven to 350°F.
- Butter a 9x13 baking pan and set aside. Rinse the cranberries and lay them on a clean kitchen towel (or layers of paper towels) to dry.
- Melt the butter and set aside to cool slightly.
- Put the milk, sugar, eggs, vanilla, and salt in a blender. Whirl to combine. Add the flour and whirl to create a smooth batter. With the blender running, pour in the butter.
- Pour the batter into the buttered pan. Scatter in the cranberries.
- Bake until puffed and golden and browning around the edges, about 50 minutes. Serve hot or warm, knowing that the longer it sits the less puffed it will be. Add a dusting of powdered sugar, if you like.