So what is a clafoutis anyway?
You should make this while you can still get those beautiful, juicy summer berries.
A clafoutis is a French baked dessert of fruit, traditionally black cherries that are arranged in a buttered dish and covered with a batter that is somewhere between a cake and custard. And, when it is dusted with that messy but breathtaking delicious powdered sugar it makes a dessert that you want to hide away from everyone and keep it all for yourself.
If the dish contains anything other than the traditional cherry then it is supposed to be called a flaugnarde. But, if “clafoutis” is good enough for Julia Childs, who am I to argue with a name.
Several years ago I made an Almond Cherry Clafoutis and have made it several times since. The consistency of my Cherry Clafoutis was definitely between a custard and cake but this recipe of Julia’s is more cake-like that mine.
This dessert was taken to my craft circle where it disappeared in about 30 minutes. I get a lot of feedback from these ladies so I’m always trying to come up with something new to take in; although, sometimes I will still take in some old-time favorites of mine just because I know others might enough the recipe.
Gather up some of those great summer berries and give this a try and then try my Almond Cherry Clafoutis if you haven’t made it yet.
BLAST FROM THE PAST: If you are looking for a different fruit salad to try this summer, how about my Dragon Fruit Salad. Beautiful to look at and unusual fruits that I had not tried before.
All the ingredients for a berry good dessert.
Pour a small amount of the batter in the bottom of the pan and swirl to cover surface.
Add the blackberries on top of the batter.
Fill in spaces with blackberries.
Sprinkle with sugar.
Pour on the remaining batter.
Put in oven and bake until brown and when you insert a pick the pick comes out clean.
Serve as is or with whipped cream or ice cream.
- Butter for pan
- 1 and 1/4 cups whole or 2 percent milk
- ⅔ cup granulated sugar, divided
- 3 eggs
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- 1 cup flour
- 1 pint (2 generous cups) blackberries and blueberries, mixed, rinsed and well drained
- Powdered sugar in a shaker
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)