This is very fast, easy to make, and an impressive dessert.
You could use a full cup of whole milk, omit the crème fraîche, and bump up the flour to ½ cup if you don’t have crème fraîche on hand. I like the extra creamy texture with the moitié-moitié of milk and crème fraîche. I make my own crème fraîche and use that but sour cream works equally well.
You can make the batter ahead, fill the cast iron, and set aside. It takes about 35 to 40 minutes to bake which allows you to have it in the oven during the meal. It is nice to serve from the oven so it doesn’t need time to cool, another time saver. You’ll want to serve it warm but hey, I’ve eaten it cold and have been thoroughly satisfied. It has a soufflé-like puff straight out of the oven and is a nice presentation on the table.
I usually bring back the Rosé or the Chardonnay to have with the Summer Berry Clafoutis.
Vitamix or blender
10” cast iron skillet or casserole dish with 2” sides
1 tablespoon unsalted butter
1 cup blueberries
1 cup raspberries
1 tablespoon Chambord or Grand Marnier
½ cup sugar
½ cup sour cream or crème fraîche
½ cup whole milk
4 large eggs
¼ teaspoon salt
⅓ cup flour
1 teaspoon orange zest
How To Make
Preheat oven to 375º F.
Butter the entire inside of the cast iron skillet with a tablespoon of butter.
Place the blueberries and raspberries in a bowl and coat them well with the liqueur. Let sit for ten minutes, turning them occasionally to coat.
While the berries macerate in the liqueur, add the sugar, sour cream or crème fraîche, whole milk, eggs, salt, and orange zest to the Vitamix. Mix on high speed for one minute. Add flour and mix on low speed for about ten seconds to incorporate.
Remove the macerated berries from their liqueur and place as a single layer in the bottom of the buttered cast iron skillet. Pour the batter over the berries.
Bake in the preheated oven for 35 minutes or until a wooden pick comes out clean.
Serve from the oven or let cool a bit before serving.