Cranberry Clafoutis

A classic clafoutis gets a holiday spin with cranberries and orange which lend just the right amount of sweetness and acidity. Make this for a holiday breakfast, or bake in a pie dish and serve in lieu of pie.

Recipe courtesy of  Erica Kastner, from Buttered Side Up, adapted from a recipe by Hanna Queen from Honey and Jam.

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Servings 6Servings
Prep Time 15Minutes
Cook Time 30Minutes
Submitted By Erica Kastner from Buttered Side Up
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 6Servings
Prep Time 15Minutes
Cook Time 30Minutes
Submitted By Erica Kastner from Buttered Side Up
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the cranberries
  1. Place the cranberries, sugar, and water in a small saucepan. Bring to a simmer and simmer for 10 minutes. Remove from heat.
For the batter
  1. Preheat oven to 400° F (205° C). Butter a 10-inch baking dish, pie pan, or cast iron skillet.
  2. Place all batter ingredients in a blender and blend until completely smooth.
  3. Pour into prepared pan. Spoon the cranberries over top, distributing as evenly as possible, and drizzle the juices over top.
  4. Bake in preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 30-40 minutes.
  5. Remove from oven. The clafoutis will rise high while it bakes and sink back down as it cools.
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