Blackberry Clafoutis

1 cup flour, sifted

½ cup sugar

¼ teaspoon table salt

3 Eggs, lightly beaten

1 cup Heavy Whipping Cream

1 cup Organic Valley Reduced Fat 2% Milk

1 ½ teaspoon vanilla extract

1 tablespoon orange liqueur (or brandy)

2 cups blackberries, rinsed and drained

2 tablespoons Butter, cut into bits

Heat oven to 350 F. Butter and flour a 10 inch ceramic flan or quiche pan, or large pie plate.

Whisk flour, sugar and salt in a bowl. Using another bowl, whisk eggs with cream, milk, vanilla and liqueur.

Stir wet mixture into dry mixture until lumps are gone and mixture is combined. Pour batter into prepared pan. Scatter blackberries over batter and dot clafoutis with butter bits.

Bake 40 to 50 minutes until clafoutis is barely set. Serve warm or at room temperature for brunch or dessert.