A colorful, cake-like dessert with a ruby top. Delicious for Thanksgiving, Christmas, or anytime.
- 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.
Calories: 239kcal | Carbohydrates: 46g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 84mg | Potassium: 122mg | Fiber: 2g | Sugar: 29g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg