Blueberry, Strawberry, Basil Clafoutis

August 21, 2013 § 3 Comments

In terms of summer dessert most of us are use to the usual slice of pie with a scoop of vanilla ice cream. So why not try something different, but just as good…maybe even better. Clafoutis, which is typically made with cherries, is a French dessert similar to a custard. The great thing about clafoutis is that you can make it before you even start cooking your dinner, since it has to cool down to room temp to be served.  Summer is the perfect time for fresh fruit and herbs so I decided to mix both into one delicious dessert. Basil is an odd ingredient to be used in a dessert, but it works really well! It gives the clafoutis a kick and makes it stand out on any table. Which is what everyone is after, right?



1 pint of blueberries

1 pint of halved strawberries

Juice of 1 lemon

1/2 cup of heavy cream

1/2 cup whole milk

3 eggs

1/3 cup of raw sugar

6 tbsp of flour

2 tbsp melted butter

5-8 basil leaves

Preheat your oven to 350

Start off by separately washing your blueberries and strawberries.  Halve your strawberries and mix them in with your blueberries in a medium sized bowl. Next squeeze the juice of one lemon onto the fruits and put them to the side      1208994_10201149920733705_1315296484_n1167893_10201149963374771_205641823_n

In a small saucepan melt your butter and set it to the side to cool. In a medium size mixing bowl mix your heavy cream and whole milk with your sugar,eggs and flour until they reach a smooth consistency. Once your butter has cooled incorporate it into your mix.

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Next butter a shallow oven proof dish, I used  a gratin dish but any shallow oven proof one will work, and evenly lay your fruit on the bottom of it; pour your batter over your fruit and sprinkle ribbons of basil on top. The fastest and easiest way to get basil ribbons is to roll up all of your basil leaves into a tight little bundle and then finely chop along the long side of your leaves.



Cook for about 45 minutes until the top is golden brown; the middle might seem a bit jiggly but as long as the top of your clafoutis is golden you are all set to enjoy!


Let your clafoutis cool to room temperature. I served mine with a dollop of whipped cream and some left over berries! And  voila a perfect summer dessert!

xoxo- Olivia


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