Maple Berry Breakfast Clafoutis
Part fruit, part custard and part cake, clafoutis is in a category all it's own. Traditionally, it's made with cherries and served warm as a rustic French dessert. But for the past few years I've been making it with all sorts of different fruit and eating it cold for breakfast.
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Servings: 8 servings
Calories: 134kcal
Ingredients
- Butter or coconut oil for greasing
- 2-3 cups berries - blackberries are my favorite - washed and patted dry
- 4 eggs
- ⅓ cup grade b pure maple syrup
- 1 cup milk cow, goat, sheep, soy, almond, hemp, quinoa, rice, coconut.. whichever you fancy
- zest from one lemon - use a meyer lemon if you can find one!
- Seeds from ½ of a vanilla bean or 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup flour - AP or a gluten free blend
Instructions
- Preheat the oven to 350 degrees. Grease a pie plate or cast iron skillet liberally with butter or coconut oil and scatter the berries evenly around. Whisk together the eggs, maple syrup, milk, lemon zest, vanilla and salt until combined. Slowly add the flour and cinnamon and whisk until no lumps remain.
- Pour the batter over the berries and bake in the oven for about 30 minutes until it's puffed, golden brown and set (not wiggly in the middle when shaken). Cool completely then transfer to the refrigerator for several hours until cold. Slice and serve (may also be served warm if preferred).
Notes
- Not only is this a great grab-and-go breakfast, it's gorgeous and fancy enough to serve at a nice brunch. Dust with a little powdered sugar and serve with maple sweetened whipped cream to make it extra special.
Nutrition
Calories: 134kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 190mg | Potassium: 136mg | Fiber: 1g | Sugar: 13g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg