By Danielle French

Clafoutis – or things to do with currants!

This is one of my favourite summer desserts. It can be made with literally any kind of berry. It is delicate, elegant and so easy to make. It is a lovely company dessert.I love it just slightly warm and sprinkled with powdered sugar. It is delicious. 

Here is my version:

1 1/2 cups milk
6 eggs
1 cup sugar
2 teaspoons vanilla extract
¼ cup butter melted
1 cup flour
2-3 cups washed berries

Preheat the oven to 350. Butter a cast iron 9” pan or use a deep dish pie dish at least 1 ½ inches deep.

In a bowl, beat the eggs about 2 minutes with a whisk. Add the sugar, vanilla and butter and milk. Beat again until everything is light and fluffy. Add the flour in over 3 stages mixing thoroughly between each addition. This is a thin dough like a crepe. It will puff up like a soufflé and fall as it cools. The taste will still be delicious.

Add the berries to the pan and pour the egg mixture over the berries. Bake for approximately 30-35 minutes or until lightly browned and puffy.

Serve room temperature or slightly warmed up with whipped cream and a sprinkle of powdered sugar.

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Danielle French - Ash Naylor Photography

About Danielle

Looking for a simpler way of life for her four daughters and herself, Danielle moved from Toronto to this farm in the Bethany Hills of Southern Ontario, and over time together with her family and her partner Shawn, restored the barn, the iconic heritage silo and the land.

Danielle loves to create unique settings and menus for the many events she offers at South Pond Farms, such as authentic farm-to-table gatherings, bread-making workshops, culinary classes, and weddings. Danielle’s vision is to inspire others to share her vision of a traditional life and way of cooking and to feel the sense of history on this beautiful land.  

Danielle was also the host of a television series called Taste of the Country

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