Easy blender recipe for cranberry clafoutis. Loaded up with dark chocolate chunks and pecans. The classic French custardy breakfast, with a holiday spin. Eat dessert for breakfast!
Well well well. We have come to this point, my friends. The LAST of the cranberry recipes this season. WHAAAAT!? It's all happening so quickly, I just can't believe it.
One more freaky deaky thing..... 2 WEEKS UNTIL XMAS! Um....... no. We went and got our 3FT Xmas tree for our little Seattle apartment 5 days ago, and guess what? It's STILL not fully decorated. Took us 3 days just to get the lights on it, and we are gradually just putting ornaments here and there when we have a free moment. Guess that's life with a Rhubarbaby eh? I am determined to get it done today, so that we have at least the full 2 weeks with a decorated tree before the big day comes.
So, this clafoutis. So similar to the blackberry hazelnut one. But with a holiday spin. Just look at those dark chocolate chunks! OMG!
Have you guys had a clafoutis yet? If not, you should get in your kitchen and make one. Like, right now. It's a classic french breakfast, traditionally made with cherries. Think.... very thick custardy pancake. But still light and fluffy. And this one with cranberries and dark chocolate and pecans. Are you drooling yet?
This one is sooooo good. It is honestly one of my favorite recipe creations. You better believe I didn't want to share any of this with the hubbs, but I did. So..... I ate half. HA! The dark chocolate chunks are EVERYTHING!
This is also a really easy recipe, if you are looking for something special for Christmas morning (or dessert). You cook down the cranberries just a bit with some sugar in that pan. Add the choco chunks. Blend a few ingredients in a blender and pour it in. Add pecans. Bake. YAAAAHS.
You'll love this homemade chocolate mousse recipe! It's topped with a raspberry lambic sauce. So yummy.
Cranberry clafoutis with dark chocolate and pecans
- 1 ⅔ cup fresh cranberries, divided
- ⅙ + ⅓ cup white granulated sugar, divided
- 1 tablespoon salted butter
- ½ cup water
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1 ½ teaspoon pure vanilla extract
- ⅔ cup dark chocolate chunks
- ⅔ cup pecans
- 1 tablespoon turbinado sugar
- powdered sugar for serving, optional
- Heat oven to 350 degrees F.
- In a 10" skillet (I used cast iron), heat ⅔ cup of the berries, ⅙ cup of the granulated sugar, butter, and water over medium/medium-high heat. Simmer, stirring occasionally, until the water is absorbed and the berries have burst, about 7 minutes. Remove from heat.
- Meanwhile, whisk together the flour, cinnamon, and salt in small mixing bowl.
- Add the eggs to a blender and blend until just whisked a bit. Add the milk and vanilla to the blender and blend until combined. Slowly add in the flour mixture, and blend until smooth and slightly frothy.
- Spread the burst cranberries evenly over the bottom of the skillet. Add the remaining 1 cup of berries, chocolate chunks, and pecans to the skillet, and spread to be evenly spaced. Pour the batter into the skillet. Quickly sprinkle turbinado sugar evenly over the top of the batter and immediately place in the oven to bake.
- Bake for 20 minutes, then check to see if the batter is cooked through, using a toothpick or fork in the center.* If not fully cooked, cook another 5-10 minutes.
- Dust with powdered sugar (optional) and serve immediately, while hot.
I would love to hear what you are making this holiday season! Every year, I hope to just miraculously become an awesome baker. SHARE YOUR BAKING MOJO WITH ME!
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