Best 4 Blackberry Clafoutis Recipes

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Immerse yourself in a symphony of flavors with our delectable Blackberry Clafoutis, a quintessential French dessert that combines the juicy sweetness of blackberries with a creamy, custard-like batter. This classic dish is a delightful convergence of textures, offering a tender and fluffy interior enveloped by a golden-brown crust. The vibrant blackberries burst with each bite, releasing their natural sweetness that perfectly complements the rich and creamy custard. Indulge in a culinary journey as we unveil the secrets behind this timeless dessert. Whether you prefer a traditional clafoutis or a gluten-free variation, our collection of recipes caters to diverse dietary needs and preferences. From the basic clafoutis recipe to innovative twists like the almond flour clafoutis and the savory tomato clafoutis, each recipe promises a unique gustatory experience. Let your taste buds embark on an adventure as you explore the versatility of this French classic. So, gather your ingredients, preheat your oven, and prepare to delight your senses with the irresistible magic of Blackberry Clafoutis.

Let's cook with our recipes!

JULIA CHILD'S BERRY CLAFOUTIS



Julia Child's Berry Clafoutis image

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Butter for pan
1 and 1/4 cups whole or 2 percent milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker

Steps:

  • 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.)

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams

BLACKBERRY-GINGER CLAFOUTI



Blackberry-Ginger Clafouti image

Provided by Aarti Sequeira

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon sugar
1/2 cup flour (I use a gluten-free all-purpose flour)
Kosher salt
1 teaspoon grated fresh ginger
1/4 teaspoon store-bought or homemade garam masala, recipe follows
3 eggs
1/2 cup milk
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup fresh blackberries (or any berry!)
Powdered sugar, for dusting
Whipped cream, optional
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9-inch pie plate with the butter. Dust the dish with 1 tablespoon sugar, making sure you cover the sides too! I do this by holding the pie plate near-vertical and shimmying the sugar around the edge. Set the pie plate aside.
  • Using a stand mixer, an electric hand-mixer or a blender, mix the remaining 1/3 cup sugar, flour, 1/4 teaspoon salt, ginger, garam masala, eggs, milk, heavy cream and vanilla and let it go until the mixture is frothy.
  • Arrange the blackberries in the bottom of the pie plate (I don't like it to look too uniform), and carefully pour the batter into the dish.
  • Bake for 40 to 50 minutes, rotating the dish halfway to ensure even cooking. You'll know it's done when you insert a knife into the center and it comes out clean. Don't worry if certain areas puff up more than others as the clafouti cools on your counter it will even out.
  • Serve warm or at room temperature, dusted with a little powdered sugar, and topped with a little whipped cream, if desired. I like it just the way it is when it comes out of the oven!
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

BERRY CLAFOUTIS



Berry Clafoutis image

Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they're warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

3 cups/450 grams mixed blueberries and blackberries (or use just one type), rinsed and drained on paper towels
2 tablespoons kirsch, eau de vie de myrtille or crème de cassis (optional)
7 tablespoons/105 grams sugar, preferably organic
About 1/3 cup/40 grams unbleached all-purpose flour
About 1/3 cup/35 grams almond flour
3 extra-large eggs (165 grams)
1 vanilla bean, scraped, or 1 teaspoon vanilla extract
Pinch of salt
About 2/3 cup/165 grams low-fat yogurt or kefir

Steps:

  • Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
  • Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
  • In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
  • Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
  • Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 23 grams, TransFat 0 grams

BASIC CLAFOUTIS



Basic Clafoutis image

Provided by John Besh

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4–6

Number Of Ingredients 6

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
  • 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
  • Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

Tips:

  • Use fresh blackberries for the best flavor. If you can't find fresh blackberries, frozen or canned blackberries can be used.
  • To remove the seeds from the blackberries, use a fork to gently scrape them out.
  • If you don't have a blender, you can mash the blackberries with a fork or potato masher.
  • Be sure to grease the baking dish before pouring in the batter.
  • Bake the clafoutis until the center is set and a toothpick inserted into the center comes out clean.
  • Serve the clafoutis warm or at room temperature. It can be topped with whipped cream, ice cream, or fresh berries.

Conclusion:

Blackberry clafoutis is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh blackberries and is a crowd-pleaser that can be enjoyed by people of all ages.

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