Mixed Berry Clafoutis
2 cups mixed organic berries*
3 Tbs Seasons Gran Cru Lemon Whole Fruit Balsamic Vinegar
3 Tbs Seasons Blood Orange Fused Olive Oil
⅛ tsp Himalayan Pink Premium Salt
½ cup granulated sugar
1 ¼ cups organic whole milk
1 teaspoon pure vanilla extract
½ cup flour
* we used blueberries and red raspberries; blackberries and/or strawberries would also be great!
Macerate berries by soaking in Gran Cru Lemon Whole Fruit Balsamic Vinegar for 1 hour. After 1 hour, drain, reserving liquid.
Preheat oven to 375 degrees. Coat the inside of 10″ round, oven-proof, ceramic dish with 1 Tbs of Blood Orange Fused Olive Oil.
In medium sized stainless mixing bowl, whisk together the eggs, sugar, Himalayan Pink Salt, and remaining 2 Tbs of Blood Orange Fused Olive Oil until combined. Whisk milk and vanilla in next.
Add flour and mix well, until no lumps of flour remain. Pour mixture into prepared baking dish and top with drained berries.
Bake until edges are golden brown and center appears just set, about 30-35 minutes.
Serve warm, drizzled with reserved liquid from berries and dusted with powdered sugar.