One of Colorado chef Eric Skokan’s favorite desserts is this simple French dish. The sweet, custardy cake is a wonderful foil for tart cranberries.
- 2 cups whole milk
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ½ cup whole-wheat pastry flour
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 ½ cups fresh cranberries
- Confectioners’ sugar (optional)
- Step 1
Preheat oven to 450°F.
Combine milk, sugar, all-purpose flour, whole-wheat flour, eggs, vanilla and salt in a blender. Blend until very smooth, about 1 minute.
Place a 10-inch or similar shallow 1 1/2-quart baking dish in the oven for 5 minutes. Working quickly, remove it from the oven and coat with cooking spray. Immediately add cranberries to the baking dish and pour the batter over them.
Bake until the clafoutis is set and puffed, 20 to 25 minutes. Let cool for about 15 minutes (it will deflate as it cools). Dust with confectioners’ sugar, if desired, before serving.
Serving Size: scant 1/2 cup Per Serving: 176 calories; fat 3g; cholesterol 61mg; sodium 275mg; carbohydrates 32g; dietary fiber 2g; protein 5g; sugars 18g; saturated fat 1g; vitamin a iu 170IU; potassium 138mg.