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!
Heat oven to 350 degrees F.
In a 10" skillet (I used cast iron), heat 2/3 cup of the berries, 1/6 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.
*Stick the middle of the pie in the center with a toothpick or fork. If it comes out clean, the pie is cooked through. If there is any batter on the toothpick, the pie is not cooked through.