Baking With Bev

I thought I would share one this year's Thanksgiving dessert recipes. While scouring my cookbooks for new ideas, I came upon a recipe for Cherry Clafoutis. This is a traditional French dessert described as a batter pudding....not quite a custard, not quite a cake. Because cherries are not in season in this part of the country, I decided to vary the recipe and use some of our fresh frozen berries from this past summer's harvest. What I did not realize though, that when made with anything other that cherries, a clafoutis becomes a flognarde instead. So.....here is my recipe for Triple Berry Flognarde or "Flognarde Avec Trois Fruits".....Mais Oui, Je parle Francais....un peu.

Triple Berry Flognarde

Butter, to grease pan

2 tbsp. sugar

3 cups berries (blueberries, cranberries, blackberries, raspberries, etc.) fresh or frozen

3/4 cup sugar

4 eggs

1 cup flour

1 tsp baking powder

pinch of salt

2 tsp. pure vanilla extract

grated zest of one lemon

confectioners' sugar for dusting

Preheat oven to 425 degrees. Butter a 9 x 13 inch baking

dish and sprinkle with 2 tbsp. sugar. Place the baking dish on a cookie sheet. Spread 3 cups of berries (fresh or frozen) in the pan and bake for 10 minutes. Do not drain juice.

Beat eggs with sugar about 1 minute.

Mix dry ingredients in one bowl. Add half of dry ingredients to egg and sugar mixture. Then add all of half and half and the rest of dry ingredients. Add the vanilla and the lemon zest and stir to combine.

Pour the batter over the berries. Bake until golden brown, about 35 minutes. Cool slightly, serve with powdered sugar dusting.

Yummy!!