The first time I ate clafoutis (pronounced klah-foo-tee) was in Provence in the middle of cherry season. Cherry clafoutis is a seasonal French classic and it was on everyone's menu. I'd never heard of it before, but the dessert immediately became my favorite. I ordered it whenever I had the chance.
I mistakenly assumed that something so delicious must be difficult to make: the perfect balance between pudding and cake, cream and fruit. I skimmed a few recipes and even considered buying a clafoutis mix (I didn't do it), but it wasn't until I read Julia Child's recipe for cherry clafoutis that I decided to try my hand at a foraged version. The simplicity of her recipe appealed to my lazy side, and I loved that it could all be whizzed together in a blender.
The first clafoutis of the season for me is black raspberry, then comes blueberry, blackberry, and if I'm lucky, wild plum. You can use this basic batter recipe with almost any fruit.
Clafoutis can be served warm or at room temperature, sprinkled with powdered sugar, or topped with whipped cream, ice cream, or sorbet. Some of us have been known to eat it for breakfast.
Silverberry Meringue Pie
Paw Paw Crème Brûlée
- 1 1/4 cups milk (I've substituted nut milk for my non-dairy-eating friends.)
- 1/3 + 1/3 cups sugar (If your fruit is super sweet, reduce this to 1/4 + 1/4 sugar.)
- 3 eggs
- 1 Tbs. vanilla
- 1/8 tsp. salt
- 1/2 cup flour
- 2 cups black raspberries
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 - 8 servings
Preheat your oven to 350F.
In a blender, combine the milk, 1/3 cup sugar, the vanilla, salt, and flour. Blend for a minute at high speed.
Lightly butter a nine or ten inch baking dish (or quiche pan) and pour a small amount of batter into the pan, about 1/4 inch deep. Bake the layer for about five minutes, until it has set, but isn't baked.
Remove the dish from the oven and spread your black raspberries evenly over the layer of batter, then sprinkle the fruit with the second 1/3 cup of sugar.
Pour the remainder of the batter over the fruit and sugar, and return the dish to the oven.
Bake for 45-55 minutes, until the top of the clafoutis is golden brown and a skewer inserted in the center comes out clean.
Clafoutis is a dessert for people who say they don't have a sweet tooth. The fruit is the star, supported by a simple, baked custard that has a springy, light texture. It's consistency is unique, almost like a bread pudding, and it's easy to pack a leftover slice for a picnic lunch.
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