Palmer Point: Theres nothing better than cooking this clafouti with wild blackberries, and serving it with a big scoop of vanilla ice cream doesn’t hurt either.
- 6 eggs
- 1¼ cups milk
- 2/3 cup flour
- ½ cup sugar
- 2 tablespoons Grand Marnier
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest
- ¼ teaspoon coarse salt
- 1 tablespoon unsalted butter
- 2 cups blackberries, mixed berries, and pitted cherries
- Powdered sugar, for dusting
Makes one 10-inch clafouti
Preheat oven to 400°F.
In a large mixing bowl, whisk the eggs together. Add the milk, flour, sugar, brandy, extract, zest, and salt, and whisk vigorously until fully incorporated (this can also be done in a blender). Set aside.
Put the pan over medium-low heat and place the butter in the warm skillet, letting it melt and swirling the pan to coat the interior, including the sides. Scatter the berries over the bottom of the pan and pour the batter over top, using your fingers to readjust the berries.
Bake for 25 minutes or until the edges are golden brown and the center is set.
Remove from oven and allow to set for 20 minutes before serving. Dust liberally with powdered sugar, then slice and serve right out of the skillet.