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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 9x9 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.