Cranberry Clafoutis

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 and photo courtesy of Erica Kastner from Buttered Side Up, adapted from a recipe by Hanna Queen from Honey and Jam.
Servings
6 servings
Prep time
15 minutes
Cook time
30 minutes
Passive time
n/a

Ingredients

For the Cranberries
  • 1 1/2 cups Cranberries fresh or frozen
  • 1/3 cups Cane Sugar
  • 1/3 cups Water
For the Batter
  • 1 cup Milk
  • 3/4 cup Organic Unbleached White All-Purpose Flour
  • 2 Tbsp Butter melted
  • 1/2 cup Cane Sugar
  • 4 Eggs large
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Orange Extract or zest from an Orange
  • Whipped cream optional for serving
  • Powdered Sugar optional for serving

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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