A LIFE & STYLE BLOG

Blackberry Clafoutis

August 12, 2014

julia child blackberry clafoutis, M Loves M {click through for recipe}
I'm a sucker for desserts in general but I love when I can find one that is so easy to put together. This recipe for a Blackberry Clafoutis {French type of flan} is so delicious! I love that you can put it together while your dinner is cooking and then pop it into the oven while you're eating. Once you're done with dinner, your dessert is all ready! It would be the ideal dessert to make for a dinner party and no one has to know how easy it was to make {seriously you just use a blender to mix and then add berries! So genius!}. The clafoutis has a custard-like consistency which is delicious warm with the blackberries. It's definitely a new favorite!
ingredients for julia child's blackberry clafoutis, M Loves M {click through for recipe}
julia child blackberry clafoutis, M Loves M {click through for recipe}
julia child blackberry clafoutis, M Loves M {click through for recipe}
julia child blackberry clafoutis, M Loves M {click through for recipe}

Berry Clafoutis from Julia Child
makes 6 to 8 servings

INGREDIENTS
1 1/4 cups whole milk or 2 perfect 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

DIRECTIONS
Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep. I used a Le Creuset {yay wedding gifts!}

Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and froth, 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. {If you don't have a flameproof baking dish you can put in the oven for about 5 minutes and then remove}.

Spread berries over the batter and sprinkle with the remaining 1/3 cup granulated sugar {I maybe stopped a couple tablespoons short but you can use the complete amount if you like}. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake for about 45 minutes to an hour, until top is puffed and browned and a tester plunged into the center comes out clean.

Sprinkle with powdered sugar just before serving. Clafoutis don't need to be served hot, but should still be warm. It will sink slightly as it cools).
----

While this recipe is definitely a dessert, Matthew mentioned that he thinks it would be good even for breakfast with some tea or coffee. I like that idea too! Sugar all day every day, yes please!

xox

0 sweet comments:

Post a Comment

♥ ♥ Thanks for stopping by my blog! I do my very best to respond to each and every comment but if you have a question please feel free to email me at mlovesmblog@gmail.com. It might be responded to a little quicker!

 photo newerposts.png  photo olderposts.png