Mixed Berry Clafoutis

Alright. I finally jumped on the bandwagon a million years too late, but still. Here is my first clafoutis. I'm sort of seeing why it was all the rage. Easy, delicious, not too sweet, not too heavy, super easy, doesn't take too long, and did I mention easy?

Now, the recipe called for 8 ounces of fresh strawberries. While I did have 2 pints of strawberries slowly dying in my refrigerator, most of them were not good. So I did what I always do in these situations. I improvised. First I scoured my pantry for any fruit-like things to use, but none looked good enough. But then! Hidden in the back of my freezer, several opened and unopened bags of frozen fruit. Don't ask how long they were in there, you don't want to know. But thawed and thrown in the batter in all their mushy, freezer burnt glory? Heaven. I used probably three times as much fruit as was called for, but where's the harm in that, really?



It was light and eggy and fruity. Perfect for breakfasts and snacks. Also, ridiculously easy. If you check out the recipe, you'll see that the batter itself is whipped up in a blender. Then you pour it over the fruit and bake. Even dead tired, I didn't feel inconvenienced making this. You can't go wrong, and I'll bet you'd have to make a concerted effort to mess it up.