Clafoutis. It’s fun to say, and more fun to eat. I have been compulsively buying every fresh berry that I see at the farmer’s market, but that means I have to keep on mixing it up and make different goodies with them! These Mini Summer Berry Clafoutis are so simple and require pantry ingredients plus fresh berries. So they should be quick and easy to whip up whenever you want!
For these I used a mix of blueberries and raspberries. I had some blackberries on hand but managed to snack on most all of them before baking time… Any berry that you have would work beautifully though. Or you can use the classic clafoutis fruit – cherries. One thing to note is that these babies rise up nice and tall while cooking, but they do set and sink back down when they cool. Kind of like a dutch baby, that “pow” moment is only momentary, but believe me, the creamy, dense but fluffy texture is what really makes these delicious. Happy berry season!
Mini Summer Berry Clafoutis
Ingredients
- 1/2 Cup all-purpose flour
- 3/8 Cup white sugar
- 1 pinch of salt
- 3 Eggs
- 1/4 tsp. Vanilla extract
- 3 Tbsp. Unsalted butter, melted
- Zest of one lemon
- 3/8 Cup Milk
- 2 Cups Fresh berries
- 1 Tbsp. Powdered sugar (for dusting)
Instructions
- Preheat oven to 350 degrees F. Grease 6 ramekins with butter or cooking spray.
- In a large bowl, mix together the flour, sugar and salt. Then whisk in the eggs, melted butter, vanilla, lemon zest and milk. Stir until the batter is smooth.
- Carefully pour 1/4 cup of the batter into each ramekin. Top with about 1/3 cup of fresh berries of choice.
- Place ramekins in oven and bake for about 20 minutes, until the clafoutis have risen, set, and is turning golden brown on the edges.
- Remove from oven and let cool for 2 minutes before removing from ramekin. Serve warm.
Notes
