A Christmas Recipe: Very Berry Clafoutis

Christmas is fast approaching (that is, if we survive the apocalypse tomorrow), and we're in the mood for sharing. So in that theme, today seemed like a perfect day to share a delicious recipe from our upcoming kids' cookbook, Cool World Cooking by Lisa Wagner.

This sweet and creamy French dessert will surely delight your guests, and since it is part of our kids cookbook, it's simple enough for even the novice baker. And so we present to you, the Very Berry Clafoutis! Bon Appetit!

VERY BERRY CLAFOUTIS

Makes 9 servings

INGREDIENTS
butter

3 cups fresh raspberries or blackberries

2/3 cup sugar

3 eggs

1/8 teaspoon salt

1 tablespoon vanilla extract

½ cup white flour

1 cup milk

½ cup powdered sugar

TOOLS

Round glass pie plate

measuring spoons

measuring cups

strainer

mixing bowl

whisk

table knife

pot holder

timer

 DIRECTIONS

1. Preheat the oven to 350 degrees. Grease the bottom and sides of the pie plate with butter.

2. Wash the berries and set them on paper towels. Gently pat the berries dry. Arrange the berries evenly over the bottom of the buttered pie plate.

3. In a mixing bowl, whisk together the sugar and eggs for 1 minute. Keep whisking while you add the salt, vanilla, and flour.

4. Whisk in the milk. Pour the mixture evenly over the berries.

5. Bake for 50 to 55 minutes until the clafoutis is puffy and brown. Test for doneness by inserting a table knife in the center. When the knife comes out clean, the clafoutis is done. If there is a little batter sticking to the knife, bake for a few more minutes.

6. Remove the pan from the oven. Put the powdered sugar in a strainer. Gently

wave the strainer back and forth over the clafoutis. Cut into nine pieces.  Serve warm.

Don't have raspberries?

Use cherries instead. Wash the cherries and dry them gently with paper towels. Cut all the way around each cherry with a small sharp knife. Pry the halves apart and remove the pit.