Berry Clafouti by Dana Daniels

1 pound ripe berries of your choice, or an assortment of
1 1/4 cup milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
1/3 extra cup sugar
icing sugar for dusting

1) Preheat oven to 350F. Wash & dry berries and sprinkle with some sugar and a splash of liqueur such as Kirsch or blackberry liqueur(optional). Set aside.
2)Place all of the ingredients except the last 1/3 cup sugar in a blender in the order they are listed. Cover and blend at top speed for 1 minute.
3) Pour a 1/4-inch layer of the batter in a buttered fireproof baking dish or pyrex pie plate about 1 1/2 inches deep. Place in the oven for about 5 minutes–until a film of batter has set in the bottom of the dish.
4) Spread the plums over the batter with the skins facing up. Sprinkle with the extra 1/3 cup sugar. Pour on the rest of the batter.
5) Bake in the middle position of the oven for about an hour, until the clafouti has puffed and browned and a toothpick or knife plunged into its center comes out clean. Sprinkle the clafouti with icing sugar before serving.   
*Adapted from Julia Child’s Plum Clafouti*


Dana Daniel chef/owner/caterer at Dana’s Recipe, working also at HopeWorks Social Enterprises in Everett. Dana loves sharing how to prepare locally grown food, in season, where she lives.