What I love is that it's all about the berries, and the whole almonds soften a bit but still maintain their crunch. I prefer mine not too sweet, because really, the batter is simply a mechanism for holding the berries in suspended gravity. Because of that, this would work well as a brunch dessert or a fabulous end to a BBQ with a plop of plain whipped cream scented with lemon zest on the side. Also feel free to insert whatever fruit you prefer. This works well with stone fruit, or even figs. Enjoy!
Butter and Flour to grease the pan
1 tablespoons flour
4 whole eggs
2 egg whites
1 1/2 cups whole milk
2 teaspoons Vanilla paste
2 tablespoons Chambord
2/3 cup dark brown sugar, packed
1/4 cup almonds, pulverized in a food processor
1/2 cup blanched whole almonds
1 1/2- 2 pints berries, or other fruit
Note: This makes a really big clafoutis, for a 10-12 inch pan. I usually use my 9 inch and then make a mini one for myself, to enjoy before everyone eats the main one.
Preheat oven to 375
Butter and flour the pan. Scatter the berries on the bottom of the pan, and then scatter the almonds on top. In a large bowl, whisk together the eggs, whites, and brown sugar, add the flour, chambord, crushed almonds, and vanilla extract. Whisk in the milk. Pour the batter over the berries and almonds, and bake for 40 minutes, or until golden brown and a skewer comes out clean. Try to let is cool to just above room temperature (good luck with that!) and Enjoy!