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Recipe by Terese Allen
Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).
Learn MoreBlackberry Clafoutis
This French-style clafoutis (pronounced clah-FOO-tee) is a simple dessert that showcases the bright flavors of seasonal fruit. Studded with chubby blackberries and not too sweet, it is heavenly when topped with whipped cream. It can also be made with blueberries, pitted cherries, halved plums or figs and even chopped, sugared rhubarb.
15 MIN PREP
40 MIN COOK
1 HR 10 MIN TOTAL
8 servings
Ingredients
1 cup flour, sifted
½ cup sugar
¼ teaspoon table salt
1 ½ teaspoon vanilla extract
1 tablespoon orange liqueur (or brandy)
2 cups blackberries, rinsed and drained
Directions
Heat oven to 350 F. Butter and flour a 10 inch ceramic flan or quiche pan, or large pie plate.
Whisk flour, sugar and salt in a bowl. Using another bowl, whisk eggs with cream, milk, vanilla and liqueur.
Stir wet mixture into dry mixture until lumps are gone and mixture is combined. Pour batter into prepared pan. Scatter blackberries over batter and dot clafoutis with butter bits.
Bake 40 to 50 minutes until clafoutis is barely set. Serve warm or at room temperature for brunch or dessert.
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