Behold the clafoutis. It is so pretty, and easy, and delicious, and best of all, versatile. It tastes kind of like a thick crepe, and you can put different fruits in it depending on your mood or what you have on hand.This one has blackberries, but I have made it with raspberries, blueberries, and cherries. I believe that the cherry clafoutis is the classic, but certainly the other fruits are a great substitute. A mixed berry clafoutis would be really good too.The prep for this dish took about 5 minutes, and it bakes for 45 minutes, so you can have this delicious dessert ready in an hour. It tastes good hot, at room temperature, or cold, and I like it best with whipped cream or vanilla ice cream, neither of which I had on hand today, sadly. But it is totally delicious by itself.
This is the recipe I followed, which I believe is an adaptation of Julia Child’s recipe. The only variation I made was to use almond milk in place of the dairy milk, something I have been doing more of in baking. I didn’t really see any difference in the finished dish.