Clafoutis : a French summer tradition!!

We all have our g0-to recipes, our family favorites, our easy and quick treats. Well, look no further if you want a refreshing and fruity dessert for your sunday brunch.

The clafoutis is a French classic that will delight everyone and is versatile enough that you can really make it with any berry. The traditional recipe call for fresh cherries but if you can’t be bothered to pit a pound of fruit, use the frozen kind (that really goes for any fruit you want to use), defrost the day before and drain (the juices, however delicious will water down your batter). SWEETTABLESCAPES regularly replaces the cherries with raspberries or even blueberries.

We often make it in a heart shaped pie dish but this time, we went for the individual servings in simple ramequins… Make it the day before, refrigerate and you’ll have a perfectly refreshing dessert comes tomorrow!!!

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1 lb fresh raspberries (if using frozen, discard juice when thawed)

8oz creme fraiche (or sour cream)

2 eggs + 2 yolks

7 oz milk ( a little over 3/4 cup)

2 oz cornmeal

2 bags of vanilla sugar

6 oz sugar

1 pick of salt

Butter glass or ceramic pie dish. Spread raspberries at the bottom.

In a large bowl, mix cornmeal, sugar, vanilla sugar, salt, eggs and yolks with a whisk.

Add cream and milk to obtain a very liquify batter.

Pour batter over raspberries. Bake at 350 for 35 mn or until batter is fully cooked in the center.

Serve luke warm or cold.


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