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Very Berry Lemon Light Clafoutis
About the Recipe: This dessert dish originated in the French countryside. The sweetened batter will remind you of an oven puffed pancake. Most times, cherries are used as the fruit, but any stone fruit, pears, or other berries can be substituted. This is one of those desserts to make your own way.Serve it with a thick cream, yogurt or even whipped cream.
Cook’s Note: This dish is also spelled clafouti or clafoutis. Expect it to puff up and then deflate like a souffle and it might crack. Also expect the blueberries to release lots of juice. I used 2 cups of berries but then reduced it to 1-1/2 cups. You can make this dish using other fruits or berries. I used plain yogurt with my clafoutis because I like a light lemon flavor.
Inspired by: Organic Valley recipes
pdf for Copy of Recipe – Very Berry Lemon Light Clafoutis
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