One of Colorado chef Eric Skokan’s favorite desserts is this simple French dish.
The sweet, custardy cake is a wonderful foil for tart cranberries.
Combine milk, sugar, all-purpose flour, whole-wheat flour, eggs, vanilla and salt in a blender.
Photo: Eric Wolfinger
Blend until very smooth, about 1 minute.
Place a 10-inch or similar shallow 1 1/2-quart baking dish in the oven for 5 minutes.
Working quickly, remove it from the oven and coat with cooking spray.
Immediately add cranberries to the baking dish and pour the batter over them.
Bake until the clafoutis is set and puffed, 20 to 25 minutes.
Let cool for about 15 minutes (it will deflate as it cools).
Dust with confectioners' sugar, if desired, before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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