Blackberry Clafoutis

A local grocery store had a huge sale on blackberries and I loaded up. Small cartons that probably sold for around $4 each were flying out the door at an amazing $1 each. (And I helped a few more fly out the door, along with some blueberries that were on sale, too.)

I've been meaning to try this cherry clafoutis recipe for a while, though I never seem to think of it when I have cherries on hand. Also, pitting cherries is not a lot of fun. Blackberries were an obvious substitute, and better yet I didn't have to pit them. And to make it just perfect, I happen to have a bottle of blackberry brandy on  hand. Mmmmmm... 

It's fast and easy to make. So easy that I made a second one today with a mix of blackberries and blueberries for breakfast.

Blackberry Clafoutis
adapted from "Black Cherry Clafoutis" in One-Pot & Clay Pot Cookbook

butter, for greasing
2-4 cups of blackberries (adjust amount as needed), washed
1/4 C all-purpose flour
1/2 C confectioner's sugar (icing sugar) - plus extra for dusting, which I forgot
4 eggs, beaten
1 C milk (whole/full cream milk preferred)
2 Tbs blackberry brandy (or other appropriately flavored liquor such as kirsch, cherry liqueur, raspberry)
vanilla ice cream to serve

Heat oven to 350 F. Grease baking dish with butter. The original recipe calls for a 5 cup (1.2 liter) baking dish. I used this rather large Emile Henry 13 inch oval dish, which is wider and more shallow than I think the recipe calls for but worked fine. Scatter berries in baking dish. (The original recipe calls for only 2 cups of fruit, but that didn't seem like enough for my wide dish so I used around 3 cups.)

Sift or whisk flour and sugar together. Gradually whisk in the eggs. Add the milk and whisk until smooth. Stir in the liqueur. Pour over the berries. Redistribute berries if needed so they are evenly spread out in the pan.

Back for about 40 minutes, until golden brown and the egg mixture is set. Test with a knife if you're not sure. Knife blade should come out clean.

Serve warm with vanilla ice cream.

This also works well — Joe thinks it's even better — with blueberries!

Comments

[Jessica]

Oh now I'm curious where the blackberries are from!!!

[Tricia]

Yum! I've never tried clafouti because I'm always put off by the amount of eggs. Does it taste eggy? I don't like eggy tasting dishes.

Jessica: I think the blackberries were from Chile - I know the blueberries were. Or do you mean the store? Meijer. Availability was spotty - they had some on Friday when I stopped in (but couldn't find the turkey sausage that was my main priority) but none on Saturday (when the sausage were in stock, at least until I cleared them out!).

[Kitchen Chick]

Jessica: I got them at Meijers, though they were running low at the time. Yes, they were imports. No local fresh berries this time of year! :-(

Tricia: It was sort of souffle-like. I put a lot of fruit in it, and with vanilla ice cream melting on top, I wasn't tasting much egg. Joe says he doesn't think it tasted eggy to him, but that he could tell there were eggs in it. Depending on how much you hate eggy-tasting dishes, this one might be marginal.

[Tricia]

Thanks for the clar-egg-fication. :^) Maybe some time when I need to make dessert for a crowd I'll try a clafouti - that way, if I think it's too eggy, someone else will probably like it...

[john]

Thanks for the recipe. Sounds terrific!

A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/

Cheers.

John

[j]

sounds good - wonder how it would be with really good really dark rum?

[Joe, Kitchen Chick's husband]

Well, everything's better with really good, really dark rum!

[BC]

Love your blog, made my life in A2 much better. Just FYI, your comment about pitting cherries for cherry clafoutis: traditionally, one doesn't pit the cherries for clafoutis.