This clafoutis recipe features a creamy custard-like batter filled with blueberries and cherries. It's a simple French dessert that comes together in no time!
Preheat the oven to 180C/350F. Grease a large baking dish with 3 tablespoons butter, spread with cherries and blueberries, and set aside.
In a bowl, whisk together the eggs and half a cup of the sugar. Add the flour and mix well. Add the melted butter, milk, and vanilla extract and mix until combined.
Pour the batter in the baking dish over the cherries and blueberries.
Bake the clafoutis for 35-40 minutes, or until a skewer comes out clean.
Remove the dish from the oven and sprinkle with the remaining superfine sugar and powdered sugar.
Notes
TO STORE: Refrigerate clafoutis as soon as it cools. Wrap it tightly with plastic wrap or put it in an airtight container. Clafoutis lasts up to 4 days in the fridge.TO FREEZE: Place slices of the dessert in ziplock bags and store them in the freezer for up to 6 months.