Really this should be “Any Berry Clafoutis,” because you can sub any sort of soft fruit for the cranberries. Traditionally it’s made with cherries, but peaches, cranberries, blackberries, raspberries and blueberries all work nicely.
Cranberry Clafoutis
Found here
- 2 c whole milk
- 3/4 c granulated sugar
- 1/2 c all-purpose flour
- 1/2 c whole-wheat flour
- 3 large eggs
- 2 t vanilla extract
- 1 t salt
- 1.5 fresh cranberries (or 2 c fresh fruit)
- Confectioners’ sugar (optional)
Preheat oven to 450F. Combine milk, sugar, flours, eggs, vanilla and salt with blender. Blend until very smooth. Place a shallow 1 1/2-quart baking dish in the oven for 5 minutes. Working quickly, remove it from the oven and coat with cooking spray. Immediately add cranberries to the baking dish and pour batter over them. Bake until the clafoutis is set and puffed, 20 to 25 minutes. Let cool for about 15 minutes (it will deflate as it cools). Dust with confectioners’ sugar, if desired, before serving.