Last updated on January 19th, 2020
If you’ve never tasted Cranberry Clafouti, please take note: It’s delicious! It’s delicious on Thanksgiving Day, Christmas Day, Mother’s Day, and even Laundry Day. And would you believe this ruby-topped, cake-like creation is actually easy to make? If you can make a simple pancake batter, then you can make Cranberry Calfouti. My step-by-step recipe:
First, grab a deep, 9-inch x 2-inch pie plate. Grease the plate with butter or non-stick vegetable spray.
Pretend this dish is marked “Eat More Clafouti.”
To make the clafouti batter, tip 1 1/4 cups milk into the jar of an electric blender.
Add 1/2 cup sugar…
Three large eggs, which you should probably crack first…
One tablespoon orange liqueur (or, use pure vanilla extract)…
A generous 1/8 teaspoon sea salt or kosher salt…
And 1 1/4 cups all-purpose flour.
Put the lid on the blender, and let ‘er rip!!!
Run the blender at high speed until foam forms on the top of the batter — about 20 seconds.
Pour a 1/4-inch layer of batter into the prepared pie plate.
Bake until the batter sets up on the bottom of the pan — about 5 minutes. (This preliminary baking helps the berries to stay in place. Supposedly.)
Then scatter 2 cups cranberries (fresh for me, although frozen will work) over the hot batter…
And top ’em off with 1/2 cup sugar.
With a song in your heart, pour on the remaining batter.
Bake until the clafouti puffs and browns slightly — 55 minutes to 1 hour. Let cool on a wire rack for just a minute or two.
If you wish, you can decorate the berries with a snow shower of confectioners’ sugar.
This dessert has tremendous sex appeal. And of course its outrageously delicious. Tart but not too tart, and sweet but not too sweet. I hope you’ll give a try!
And if you do try this Cranberry Clafouti, I hope you’ll post your review of it in the comment field below.
Meantime, happy holidays to you!
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- a deep-dish pie plate (approximately 9 inches wide and 2 inches deep)
- An electric blender
- 1 1/4 cups milk
- 1 cup sugar divided
- 3 large eggs
- 1 tablespoon orange liqueur, such as Grand Marnier Or, substitute pure vanilla extract
- 1/8 teaspoon salt
- 1 1/4 cups flour
- 2 cups fresh or frozen cranberries do not thaw frozen berries
- Optional: confectioners' sugar for dusting
- Grease the pie plate with butter or non-stick spray; preheat oven to 350°F.
- Tip the milk, 1/2 cup of sugar, the eggs, orange liqueur (or vanilla extract), salt, and flour into the jar of an electric blender. Blend at high speed until the batter foams at the top -- about 20 seconds.
- Pour a 1/4-inch layer of the batter into the prepared pie plate. Bake until the batter sets up slightly -- about 5 minutes.
- Scatter the berries evenly over the hot batter, and top them with the remaining 1/2 cup of sugar. Then pour on the remaining batter.
- Bake until the batter puffs and browns -- 55 minutes to 1 hour. Cool on a wire rack until warm. If you wish, dust the clafouti with confectioners' sugar before serving. Serve warm, at room temperature, or even cold from the refrigerator.