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A Mixed Berry Clafoutis is such a delightful treat, you can enjoy it whenever you want – brunch, dessert, you name it! This classy French recipe brings together all those amazing summer berries, giving each bite a big burst of sweetness. And the best part? It’s super easy to make, so whether you’re a baking newbie or a pro, you’ll nail it. Oh, and when you serve it, don’t forget to top it off with some powdered sugar for that extra sweet kick!
What a lovely and heartwarming idea for Mother’s Day! Making a delicious Mixed Berry Clafoutis can be a wonderful way to celebrate and honor the special moms in our lives. This classic French dessert, with its creamy texture and juicy bursts of mixed berries, is sure to bring smiles all around. Whether it’s a family gathering or a sweet treat for a cherished mom, the Mixed Berry Clafoutis is a thoughtful and tasty way to show appreciation.
Ah, there’s nothing quite like the awesome taste of fresh berries in the summertime (or as we are Spring)! I’m absolutely obsessed with anything that has fresh berries, so I decided to put my own twist on this classic dessert. The result? A fantastic explosion of berry goodness! What sets my version apart is that I went all out and tripled the number of berries for an extra fruity kick in every single bite. Rest assured; every spoonful is packed with delicious, juicy berries to relish.
And where did I get the idea for this delicious dish? Well, none other than the great Julia Child! I took inspiration from her classic recipe and gave it a modern update that still honors her amazing culinary skills. By blending tradition with a bit of creativity, my recipe embodies Julia Child’s culinary legacy with a modern twist.
The reason behind me making this today is I had a catering event last week and I had the leftover berries (strawberries, raspberries, kiwi, blueberries) and basil (if you have mint, I would use that). I hate to let anything go to waste, so I searched for a base recipe I could use and incorporate the leftovers into it. It’s truly a common dilemma – the desire to minimize waste while also creating something delightful and appetizing. Leftover berries and basil provide a wonderful opportunity to experiment with flavors and textures in the kitchen. Furthermore, finding a versatile base recipe to accommodate these ingredients is a fantastic way to exercise creativity and resourcefulness. The result is not only a delicious dish, but also a sustainable practice that contributes to reducing food waste.
So, if you’re looking for a true taste of summer captured in a delightful dessert, this berry-infused creation with a touch of basil is just the ticket, use mint if you have that on hand, it will truly elevate the tart. Get ready to indulge in a delectable treat that’s bursting with the essence of the season and savor every blissful bite. 🍓
The fun part of making this yummy treat is throwing all the ingredients into a blender and giving it a good whirl until you have a nice, smooth batter. Pop it in the oven and let it bake to perfection, filling the kitchen with an amazing smell that’s sure to get your stomach rumbling. The timing is spot on too – it’ll be ready just in time for dessert while you finish up your main course. Just envision this delicious dish topped with a dusting of powdered sugar, giving it that perfect touch of sweetness to go with the creamy filling. The cozy warmth of the clafoutis along with the slight sweetness make for an unforgettable treat, with the smooth, custard-like texture simply melting in your mouth.
The cool thing about Clafoutis is that it’s not just for dessert – it’s perfect for a chill brunch too. It’s like a mix of a hearty pancake, a Dutch Baby, and a delicate crepe, making it a great choice for a laid-back late morning meal. Imagine this: a deliciously warm and slightly sweet Mixed Berry Clafoutis, served with a steaming cup of joe, while the summer sunbathes the cozy patio. It’s like a scene from the perfect morning, bringing together coziness, flavor, and the simple joys of life.
I recommend using a blender for this recipe, not only does it make it quick and easy, but this is also a tool I use almost on a daily basis. She comes in so handy. I use this Ninja, and the price is really quite reasonable.
These are the simple ingredients in a nutshell, I made a double batch, you can replace the fruits with cherries, plums, peaches etc.
- 1 Tablespoon butter
- 1 cup milk
- 1 oz Basil Leaves or Mint Leaves Chopped (add to taste)
- 3 eggs
- 1/2 cup sugar + 2 Tablespoons divided
- 1 Tablespoon vanilla
- 1/2 lemon Juice and zested
- 2/3 cup All-Purpose Flour
- 1/8 teaspoon salt
- 16 ounces mixed berries raspberries, blueberries, strawberries, kiwi
- Powdered sugar for topping
“This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.”
~ Julia Child
I hope you enjoyed the recipe and that you create your own version of this basic recipe.
LauraLovingLife
Mixed Berry Clafoutis
Equipment
- 1 Blender
Ingredients
- 1 Tablespoon butter
- 1 cup milk
- 1 oz Basil Leaves or Mint Leaves Chopped (add to taste)
- 3 eggs
- 1/2 cup sugar + 2 Tablespoons divided
- 1 Tablespoon vanilla
- 1/2 lemon Juice and zested
- 2/3 cup all-purpose flour
- 1/8 teaspoon salt
- 16 ounces mixed berries raspberries, blueberries, strawberries, kiwi
- Powdered sugar for topping
Instructions
- Preheat oven to 350°F. Place a tart (or pie) dish or oven safe skillet in the oven with 1 Tablespoon butter. Allow pan to heat in the oven and swirl the melted butter evenly to coat the pan, so it’s well-greased.
- Meanwhile, in a blender or bowl using an immersion blender, add milk, eggs, 1/2 cup sugar, vanilla, and lemon zest. Blend well until combined. Add flour and salt. Blend for approximately 1 minute until slightly foamy.
- In the hot pan, pour enough batter to coat about 1/4-inch layer of the pan. Let sit for 1-2 minutes until batter is slightly set (this will help the berries remain in the middle). Spread berries in an even layer on the set batter and sprinkle with basil and the remaining 2T sugar. Pour remaining batter on top of berries. If needed, use the back of a spoon to smooth out top.
- Bake for 45-55 minutes. The clafoutis center will rise (and deflate as it cools once done cooking). Knife should come out clean when it’s done, and the edges golden brown.
- Clafoutis is best served warm after baking but can be served at room temperature or cold. Sprinkle powdered sugar on top before serving.
That looks so tasty! Love the name too. That Julia was an inspiration no doubt.