Blackberry-Lemon Clafoutis

Introducing French Blackberry-Lemon Clafoutis (pronounced as kla-fou-tee), where the delicious harmony of springtime flavors awaits. With its subtle salted butter aftertaste, this creamy and lightly sweetened custard forms a perfect union with the juicy blackberries. This French-inspired dessert, reminiscent of a puffed, pancake-y fruit cake, is a breeze to prepare, requiring only a blender or a whisk and 30 minutes of your time.

As the clafoutis bakes, the batter gently envelops the blackberries, allowing them to soften into sweet-tart puddles while retaining their shape. The outcome? A delectably eggy and spongey center, complemented by crisp, golden edges along the vessel’s perimeter. Don’t miss out on savoring each distinct area of this simple yet irresistible treat.

Many food experts liken clafoutis to a cross between a pancake and custard. This comparison captures the essence of its texture and flavor profile, making it a delightful indulgence suitable for any occasion.

Tips:

Enhance the versatility of this recipe by swapping blackberries for blueberries, cherries, or cooked pears. For added depth of flavor and texture, replace a third of the flour with finely ground almonds, resulting in a slightly heavier yet more intriguing taste profile.

Start by generously buttering a sheet pan, then as an optional step, dust it with a couple of tablespoons of sugar. This step adds a delightful, caramelized crunch to the exterior of the clafoutis, elevating its overall texture and flavor.

After baking, don’t overlook the final touch: dusting the top with icing sugar. This extra layer of sweetness is essential to complement the fruity flavors within. Serve the clafoutis warm, akin to a quiche, either with a dollop of cream or simply adorned with a delicate sprinkling of powdered sugar. Each bite promises a delightful interplay of flavors and textures, making it a perfect ending to any meal.

Recipe source: Slightly adapted from Hot Sheet by Olga Massov & Sanae Lemoine which I am currently drooling over! I love the simplicity of Olga and Sanae’s recipes.

Robin Ward

Blackberry-Lemon Clafoutis

Light, creamy, and delicious, this Clafoutis recipe comes together quickly. All you need are simple kitchen staples to whip up this classic French dessert.

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Course: Breakfast, Dessert, tea time

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

• softened butter for the pan, preferably salted
• 4 large eggs
• ⅔ cup (80g) all-purpose flour
• ⅔ cup (160ml) whole milk
• ⅔ cup (160m.) heavy cream
• ⅓ cup granulated sugar (option: + 2 Tbsp more for preparing the pan. Not in the original recipe.)
• 3 (1½oz/43g) Tbsp salted or unsalted butter, melted and cooled
• 2 tsp pure vanilla extract (optional, not in the original recipe)
• finely grated zest of 1 large lemon (Zest over the blender to get every bit of the oils)
• ½ tsp kosher salt
• 10 oz (283g) fresh blackberries (I used 2, 6 oz. containers)
• powdered sugar for dusting

Equipment

• 1 Quarter-sheet pan (or 9×9 square baking pan or pie dish)

Method

 

1. Position a rack in the middle of the oven and preheat to 375℉ (190℃). Generously butter a quarter sheet pan. Optional to scatter about 2 Tbs. sugar as well.
2. In a blender, combine the eggs, flour, milk, cream, granulated sugar, melted butter, lemon zest, and salt. Blend until smooth, about 1 minute, scraping down the sides as needed.
3. Evenly scatter the blackberries in the prepared sheet pan. Gently pour the batter around the blackberries.
4. Bake the clafoutis for 30-35 minutes, or until puffed up and golden brown.
5. Allow to cool for a few minutes. The clafoutis can be served warm or at room temperature. Just before serving, dust with powdered sugar.

Notes

• Swap the blackberries for of blueberries, cherries or some cooked pears. Change a third of the flour for finely ground almonds. The result will be heavier and grainier but with a more interesting flavor. 
• After Lightly buttering a sheet pan, then dust with a couple of tbsp of sugar.
• The dusting of the top with powdered sugar…don’t skip this step: that extra hit of sweetness is really necessary.  Serve the clafoutis warm, like a quiche, with cream, lemony-infused cream cheese (my husband’s suggestion), or just with the dusting of powdered sugar.
• If you are unsure if the clafoutis is ready, lightly touch its center, and it should spring back. It should also look similar to a sturdy custard.
• Avoid letting the blender run for too long as it can lead to a tough clafoutis.
• It is completely normal for the center to deflate as it cools.
• If you do not have a blender, you can whisk the batter together by hand until thoroughly combined.

If you’ve tried this Clafoutis recipe, then don’t forget to let me know how you got on in the comments below, I love hearing from you!