Marionberry Clafoutis

This marionberry clafoutis recipe is a delightful dessert that’s both easy to make and impressive to serve. The dessert is often seen at high-class restaurants and hotels in Oregon and Washington such as the Stephanie Inn which offered it this July. With its custard-like texture and sweet-tart berries, it’s sure to be a hit at any gathering. Enjoy the process of making this classic French dessert and savor each delicious bite.

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Serves 4

Preparation Time

• Preparation time: 20 minutes
• Cooking time: 40 minutes
• Total time: 1 hour

Equipment Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9-inch baking dish (or similar size)
• Oven

Ingredients

• 1 cup fresh or frozen marionberries
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter (for greasing the dish)
• Powdered sugar (for dusting, optional)

Preparation

1. Preheat the Oven

• Preheat your oven to 350°F (175°C).

2. Prepare the Baking Dish

• Grease a 9-inch baking dish with the unsalted butter. Make sure to cover the entire bottom and sides to prevent the clafoutis from sticking.

3. Prepare the Berries

• If using fresh marionberries, wash and drain them. If using frozen marionberries, allow them to thaw and then drain any excess liquid. Set the berries aside.

4. Mix the Batter

1. Beat the Eggs and Sugar: In a large mixing bowl, whisk the eggs until they are well beaten. Add the granulated sugar and continue whisking until the mixture is light and frothy.
2. Add Flour: Gradually add the flour into the egg mixture, whisking continuously to avoid lumps. The mixture should be smooth.
3. Incorporate Milk and Cream: Slowly pour in the milk and heavy cream, whisking constantly. Make sure the batter is smooth and well combined.
4. Add Flavorings: Stir in the vanilla extract and salt, ensuring they are evenly distributed throughout the batter.

5. Assemble the Clafoutis

1. Add Berries to Dish: Evenly spread the marionberries in the bottom of the greased baking dish.
2. Pour Batter: Pour the batter over the marionberries, making sure the berries are well covered.

6. Bake

• Place the baking dish in the preheated oven. Bake for about 35-40 minutes, or until the clafoutis is puffed up and golden brown around the edges. A knife or toothpick inserted into the center should come out clean.

7. Cool and Serve

1. Cool: Remove the clafoutis from the oven and let it cool for a few minutes. It will deflate slightly as it cools.
2. Dust with Powdered Sugar: If desired, dust the top with powdered sugar for a touch of sweetness and an attractive presentation.
3. Serve the marionberry clafoutis warm. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

• Variations: You can substitute marionberries with other berries or stone fruits like cherries, raspberries, or plums.
• Storage: Clafoutis is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
• Texture: The texture of clafoutis is somewhere between a custard and a pancake. It should be soft and slightly creamy.

Tips for Successful Clafoutis

• Smooth Batter: Ensure your batter is smooth and lump-free by adding the flour gradually and whisking thoroughly.
• Even Cooking: Spread the berries evenly in the baking dish to ensure even cooking and distribution of fruit in each serving.
• Room Temperature Ingredients: Using room temperature eggs and dairy helps in achieving a smoother batter.

The marionberry clafoutis could easily rival other versions such as the raspberry clafoutis or the blackberry clafoutis. I’d love to know what you think.