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Entries in clafouti (1)


Blackberry (as in the fruit) Clafouti



Clafouti – say that three times fast. Or how about flaugnarde three times fast? 

I know the true traditional French original clafouti is made with cherries and this should really be called a flaugnarde, but who ever heard of a flaugnarde?  You can make this with plums, peaches, pears and obviously cherries.  Maybe strawberries but I personally don’t like cooked strawberries.  I don’t think raspberries, as they would collapse with the baking process and turn to raspberry mush, plus you’d have all those seeds to deal with – which again, I can’t stand – in fact, come to think of it, I don’t even like raspberries that much – they annoy me.  Back to the clafouti…

I hadn’t made one of these in years and years.  I pushed it unjustifiably to the back of my mental recipe memory box.  A clafouti or flaugnarde is one of those things, once you make it,  it becomes a “go to” dessert.  It’s my pick as a perfect brunch dish since it’s a cross between a custard and a pancake chock full of fruit.  A clafouti as versatile as it is delicious and dead easy to make – don’t let the name put you off!


16 oz blackberries, picked over and rinsed

3 large eggs

2 teaspoons vanilla

¾ cup whole milk

¾ cup heavy cream

½ cup sugar plus 2 tablespoons

½ cup flour, sifted

grated peel of one lemon


Preheat oven to 375°F.  Butter a 10-inch round pie plate.  Toss blackberries with 2 tablespoons of sugar, peel and arrange in plate.  Heat the milk and cream in a small pan over medium heat until just simmering.  Remove and set aside.  Whisk ½ cup sugar, eggs, and vanilla in a large bowl until combined.  Add the flour and whisk until smooth.   The batter will be thick.  Add milk slowly and whisk constantly to make a custard.  Pour custard over blackberries, if necessary tip plate to make sure all the berries are covered.  Bake 35-40 minutes until the custard is set and slightly puffy.