Cherries usually dot this French country dessert, but we opted for plump blackberries and a wisp of orange liqueur. Baked in a large skillet or a group of minis, the simple, eggy batter yields a texture between cake and custard.

Source: Midwest Living


Recipe Summary

25 mins
10 mins
25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups with the softened butter; set aside. In a blender combine eggs sugar, milk, cream, flour, liqueur, orange zest, vanilla, and salt. Cover and blend until smooth.

  • Arrange berries in prepared skillet. Carefully pour batter over berries. Bake in a 375°F oven for 10 minutes. Reduce oven temperature to 350°F and bake for 25 to 30 minutes more (20 to 25 minutes more for smaller pans) or until filling is set and top is golden brown.

  • Sprinkle with powdered sugar and serve warm with creme fraiche.

*To use frozen berries:

Arrange frozen berries on a baking sheet lined with paper towels. Thaw for 10 to 15 minutes (berries will not be fully thawed). Carefully transfer to skillet, trying not to break berries.

Nutrition Facts

363 calories; fat 20g; cholesterol 155mg; saturated fat 12g; carbohydrates 37g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 23g; protein 7g; vitamin a 1194.4IU; vitamin c 16.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 51.4mcg; vitamin b12 0.4mcg; sodium 178mg; potassium 221.5mg; calcium 85.9mg; iron 1.4mg.