Berry Clafoutis With Crème Fraîche

Name: Berry Clafoutis With Crème Fraîche
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 tablespoon soft unsalted butter; 2 large eggs; 1/3 cup sugar; 1/2 vanilla bean, split, seeds scraped out; 3 tablespoons flour; Pinch of salt; 2/3 cup crème fraîche; 1/3 cup milk; 1 pint mixed berries; 2 teaspoons confectioners' sugar

Recipe from Bill Telepan and Andrew Friedman

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 5(48)
Comments: Read comments

This is an easy, impressive dessert that will take about 20 minutes to assemble and will make your kitchen smell heavenly. The recipe, adapted from “Inspired by Ingredients” by Bill Telepan and Andrew Friedman, asks you to whisk all your ingredients together in one bowl and then layer the batter with your clean berries in a buttered pan. Bake it for about 25 minutes, and you have a sweet finish to dinner. —Florence Fabricant

Featured in: Home On a Smaller Range

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Ingredients

Yield:4 to 6 servings

1tablespoon soft unsalted butter
2large eggs
⅓cup sugar
½vanilla bean, split, seeds scraped out
3tablespoons flour
Pinch of salt
⅔cup crème fraîche
⅓cup milk
1pint mixed berries
2teaspoons confectioners' sugar

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Butter a 10-inch nonstick ovenproof skillet or pie pan.
Step 2
Whisk together eggs and sugar until thick and frothy. Add vanilla seeds (save bean for another use), flour and salt. Mix half the crème fraîche with the milk, and whisk into batter. Pour one-third of the batter into prepared pan, place in oven and bake 5 minutes, until just set. Spread berries over top, and pour in rest of batter. Bake about 25 minutes, until lightly browned and batter is set on top. Remove from oven and cool 10 minutes.
Step 3
Loosen clafoutis around edges, dust with confectioners' sugar and serve with remaining crème fraîche.

Ratings

5 out of 5

48 user ratings

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Comments

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Deborah5 years ago

I made this exactly as the directions say and it was delish! HOWEVER, it was less than 1/4 thick. The batter didn't even cover the berries. There must be an error somewhere in the recipe. I am trying another recipe

deborah gibson. Michigan7 years ago

Temperature of creme fraiche when adding to batter? Room temp?

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