The Simple French Dessert That’s (Way) Easier Than Pie

Instructions

1. 1

   Pour the melted butter into a 9x9-inch baking dish or 9-inch pie plate. Use a pastry brush to spread the melted butter evenly over the bottom and sides of the dish.

2. 2

   Arrange the berries in an even layer across the bottom of the dish. Set aside.

3. 3

   In a blender, combine the whole milk, heavy cream, granulated sugar, eggs, egg yolk, vanilla extract, salt, and flour and blend on medium speed until combined, about 45 seconds to 1 minute, pausing to scrape down the sides if needed. The batter should be thin and frothy.

4. 4

   Carefully pour the batter into the prepared dish over the fruit, covering all the fruit.

5. 5

   Bake the clafoutis until the top is golden brown and nicely puffed, 40 to 50 minutes. (If the top looks like it’s getting too brown before the clafoutis is cooked through, tent the dish lightly with foil.)

6. 6

   Let the clafoutis cool slightly on a wire rack before serving. You can also allow it to cool completely and serve at room temperature, or wrap it tightly in plastic wrap and chill before serving. Just before serving, dust lightly with powdered sugar. Refrigerate leftovers, tightly covered, for up to 3 days. I love clafoutis cold straight from the fridge, when the texture becomes slightly more dense and almost pudding-like, though you can gently rewarm slices in a low oven if you prefer it soft and warm again. Love the recipe? Leave us stars and a comment below!