Blackberry clafoutis

August 26, 2009

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Serves 6

Clafoutis is a shallow French cake, something like a large puffy pancake, traditionally baked with cherries. The batter takes minutes to whir in a blender. Here, Central Kitchen’s Gary Strack uses blackberries, but you can bake a clafoutis with any fruit in season. In the fall, try it with apples or pears.

Butter (for the pan)
Flour (for the pan)
6 eggs
1 tablespoon vanilla extract
1/3 cup granulated sugar
1 1/4 cups whole milk
2 tablespoons framboise
3/4 cup flour
1 pint fresh blackberries
Confectioners’ sugar (for sprinkling)

1. Set the oven at 425 degrees. Generously butter a 9-inch cast-iron skillet or baking dish. Dust the skillet or dish with flour, tapping out the excess.

2. In a blender, combine the eggs, vanilla, granulated sugar, milk, and framboise. Whir to blend them thoroughly.

3. Add the flour and blend until smooth.

4. Pour the batter into the skillet or baking dish. Dot the top with the berries. Bake the clafoutis for 30 minutes or until a skewer inserted in the middle of the cake comes out clean and a golden brown crust has formed on the top and sides.

5. Dust the cake with confectioners’ sugar. Serve warm. Adapted from Central Kitchen