We almost never have a freshly made dessert at night during the week.
I’m sure it’s for the same reasons as most other people.
By the time we get home from work, get things done around the house, make and eat dinner, I have no energy to bake.
Take last night –
The dishwasher needed to be unloaded.
Dinner dishes had to be soaked and washed. Lunch needed to be packed for work.
Figs needed to be picked. Roasted tomatoes to be bagged and frozen.
And berries to be frozen for later and placed carefully in the fridge to await their fate.
But one thing was different about yesterday.
After work, Nick and I went berry picking at a local farm. An hour and a half later, with sweat glistening (which sounds much better than just saying I was sweating) on my forehead and an aching back, I carried my 6 pints of raspberries with red stained hands to the checkout. With Nick’s 2 pints of blackberries, we headed home.
Walking into the house with a gallon of berries, I knew there was no way we could pass up having dessert.
Our go-to berry dessert is almost always a cobbler. They’re quick, easy, and always delicious.
But we didn’t have vanilla ice cream and I wanted something that took a little less time to make.
I wanted to try making a clafouti. I know – it’s a weird word.
And I’d never tried one before, either. But I’ve seen so many recipes and it looked like the perfect combination of custard and crust, tart and sweet.
Nick’s dad makes a pretty mean Dutch Baby Pancake, so I took what I remembered from his recipe and used that for the batter, with a few small changes.
It’s almost like having two desserts in one. Light and crispy top, smooth and velvet custard hugging the bursting berries.
And with no ice cream in the house, we went with the next best thing: a tablespoon of heavy cream.
I know it’s September, but as long as berries are still coming in here, I’m holding on to the summer desserts.
Makes: 6 servings
- 2 cups blackberries
- 3 eggs
- 1/3 cup sugar
- 1 and 1/2 tsp vanilla bean paste (or vanilla extract)
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup whole wheat pastry flour
- pinch cinnamon
- heavy cream, for topping (optional)
- Preheat oven to 400 degrees.
- Spray or butter a 8×8 baking dish.
- Place berries in the dish.
- Beat eggs until frothy.
- Add sugar to eggs and mix.
- Beat in the vanilla and milk until combined.
- Slowly add the salt, baking powder, flour, and cinnamon until everything is combined.
- Pour the batter over the berries.
- Bake at 400 for 35-40 minutes, until the batter is set.
- Let cool for 5 minutes.
- Serve with a drizzle of heavy cream or ice cream.
And I don’t normally like to make things at night because the pictures never turn out as well as during the day with natural light streaming in the windows.
But this is real life. This dessert was good enough to share, bad lighting or not. And we enjoyed every bite. I hope you try it, too.