In celebration of the beginning of winter, we made a sweet Clafoutis with cranberries and walnuts:
This is so easy and tastes amazing. It’s like a soufflé, but it doesn’t taste eggy. It is just delicious. It is from Suzanne Goin’s book Sunday Suppers at Lucques.
- 1 cup whole milk
- 2 Tbsp unsalted butter, plus some for the pan
- 3 extra large eggs
- 1/2 cup sugar, plus some for the pan
- 3/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 3/4 cups walnuts, toasted and chopped
- 1/2 cup dried cranberries
Heat the milk and butter in the microwave until warm, not hot, and the butter has melted. Whisk eggs, sugar, flour, and salt in a bowl. Whisk in the milk and butter mixture until incorporated. Rest batter for one hour.
Preheat oven to 375°F. Butter bottom and sides of a 10” cast iron skillet, then sprinkle with sugar and shake to coat sides, discarding any extra.
Pour the rested batter into the skillet. Add chopped nuts and cranberries on top—most will float near the surface. Bake 45 minutes until it looks like the above photograph.
Top with hand-whipped cream.