It’s late January. Days are short. Weather is cold. There’s something wet and icy and miserable falling from the sky. Sunny skies and warm weather feel a million years away. One of my favorite ways to feel a little closer to summer is to take a summer recipe and revamp it for winter — thus the Frozen Berry Clafouti. This recipe is a variation on the King Arthur Baking Cherry Clafouti. Major differences are my version uses frozen fruit (and more of it), more eggs and a little less sugar. The result is an eggy, tender almost custard like dish that works as breakfast or a slightly sweet snack any time of the day.
10 minutes to prep. 45-50 minutes to bake.
Spring form pan
3 c. of frozen fruit (defrosted) I like a mix of cherries and blueberries
4 Eggs (the fresher, the better)
1 c. whole milk
2 TB melted butter (plus butter to grease the pan)
1.5 tsp vanilla extract
.5 tsp almond extract
.5 tsp salt
1 c. flour (I always use King Arthur AP Flour)
- Heat the over to 350 degrees Fahrenheit.
- Drain and gently dry the defrosted fruit.
- Grease the spring form pan with a thin coating of butter. Use good butter. It just tastes better.
- Layer the fruit over the bottom of the pan and set aside.
- Mix eggs, milk, melted butter, vanilla extract, almond extract and salt using a stand mixer, hand mixer or blender until frothy.
- Sift in flour. Mix until fully incorporated.
- Pour batter over the fruit.
- Bake at 350 degrees for 45-50 minutes.
The result: a lovely and not too sweet dish that reminds you of summer in the middle of winter. Plus its packed with fruit and protein making it an ideal pre-training breakfast.