berry clafouti

 

 

 

 

 

 

 

 

 

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  • 3 c of berries or mixture (we use blackberries or mixed colored raspberries)
  • 2 T unsalted butter
  • 2 eggs separated
  •  1/2 c organic sugar
  • 1/4 t cinnamon
  • 3 T flour
  • pinch salt
  • 1/2 t – each vanilla & almond extract
  • 1/3 c heavy cream
  • confectioner’s sugar + sliced almonds for garnish

Preheat oven to 375º, grease 9 x 2″ or 1 1/2 qt pan, then dust with 1 T sugar. Arrange berries in an even layer.

Beat egg yolks and suagr until creamy – then add extracts, flour and cream. In a separate bowl bat egg whites with a pinch of salt until soft peaks form. Add whites to batter and just blend. Pour over berries.

Bake for about 20 min or until brown. Let stand for about 10 min, then serve warm. Dust with confectioner’s sugar and thinly sliced almonds.

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