Learn to make this simple and classic French dessert combining rich custard and sweet summer berries. Join Head Baker Rachel Brickel in the Ginger and Baker Teaching Kitchen as she shares the recipe!
Summer Berry Clafoutis
- 2 ½ cups milk
- 1 cup (+ 2 Tbsp. set aside) sugar
- 6 eggs
- 2 Tbsp. vanilla extract
- 1 Tbsp. almond extract
- ¼ tsp. salt
- 2 cups flour (can sub alternative flours such as a gluten-free blend)
- 2 pints of berries (blueberries, strawberries, raspberries)
Preheat oven to 350 degrees. Add all ingredients, except for berries, to a blender and blend until smooth.
Add 2 Tbsp. butter to a deep cast iron skillet and melt over medium heat. Add a cup of batter to the pan and cook until batter sets. This prevents the berries from sinking to the bottom and makes for easier slicing.
Remove pan from heat and arrange berries on top of batter. Sprinkle with reserved 2 Tbsp. of sugar. Pour remaining batter over top.
Bake in preheated oven for 50 mins, until the top of batter puffs and browns. It is done when your tester comes out clean.
The clafoutis will sink as it cools. Best served warm with ice cream. Dust with powdered sugar too!