

As we finished combining the ingredients for our batter, we noticed a
measuring cup full of sugar sitting on our prep table. We all turned
our heads slowly back to the bowl of batter realizing that we had added
three fourths of a cup of iodized salt to it.

RECIPE (Adapted from Institute of Culinary Education’s All About Technique: Roast Saute and Steam class clafouti recipe)
Makes 8 servings
1 to 2 cups raspberries or blueberries
¾ cup all-purpose flour
¾ cup sugar
2 eggs, at room temperature
1 cup heavy cream
2 teaspoons vanilla extract
Confectioners' sugar, for serving(optional)
1 to 2 cups raspberries or blueberries
¾ cup all-purpose flour
¾ cup sugar
2 eggs, at room temperature
1 cup heavy cream
2 teaspoons vanilla extract
Confectioners' sugar, for serving(optional)
Vanilla ice cream, for serving (optional)
1. Preheat the oven to 400 degrees. Butter and flour a 9-inch pie pan. Scatter the berries evenly in the dish and set aside.
2. In a large mixing bowl, combine the flour and sugar and blend well; set it aside.
3. In a small bowl, combine the eggs, cream and vanilla. Whisk until well
blended. Make a well in the center of the flour mixture. Slowly, in a thin
stream, whisk in the egg mixture to form a smooth batter. Let the batter rest for 15 to 20
minutes. If you’re impatient, let it rest for 5 minutes; it’ll still taste good.
4. Pour the batter over the fruit and bake until the batter has just set and the
surface has a light golden color, 25 to 30 minutes.
5. Just before serving, sprinkle with confectioners’ sugar. I recommend serving it hot, right away with vanilla ice cream but it can also be enjoyed warm or at room temperature.
You might also like: Date Cake, Mint and Black Pepper Strawberries, Eggy Popovers, Weekend Crepes, Warm Milk Quinoa with Berries and Nuts
Loved the recipe and the reference to Lynyrd Skynyrd! I will do it for the girls.
ReplyDeleteThis looks amazing!! So *funny* about the salt but what a relief it was discovered in time! I took a rec course at ICE once too...I was completely exhausted by the end but the final tasting made up for it.
ReplyDeleteSalt instead of sugar - that is classic! I love this recipe and am definitely adding it to 'the list', so simple and, I imagine, so delicious.
ReplyDeleteHi Cecilia! I hope you like it!
ReplyDeleteTotally Monica, so glad we caught it! Yeah, I was pretty tired and stuffed after class:)
Hiya Erin! It's a totally simple recipe for a brunch gathering, just throw it in the oven while you make eggs and bacon, yum!