Did you ever see the movie Julie and Julia about Julie Powell, a writer who wrote a brilliant blog where she spent a year cooking every single recipe in Julia Child’s “Mastering the Art of French Cooking”? In the movie, Julie learned so many skills, so many recipes, to both the joy and chagrin of her friends and family. (This project actually sounds like something I would want to do.) She not only blogged about this project, but wrote a Book, which was then made into the film. Anyway, one thing we didn’t learn in that movie is that some of Julia’s many recipes are so incredibly easy, it’s a wonder we didn’t learn them as children. Because I’m telling you – and in all seriousness, that this Blackberry Clafoutis from Julia Child is a recipe a 10-year-old could make. And I’m actually a little upset I didn’t realize before this exactly how easy it is to make.
So, what exactly is Clafoutis (pronounced cluh-FOO-tee)? It’s basically a dense vanilla custard topped with fresh fruit and baked until golden brown. Served warm with a dusting of confectioners’ sugar, it is delicately flavored and not too sweet. Not only is it both easy and impressive, there are an infinite array of variations you could make: you could substitute cherries for the berries and almond extract for the vanilla, for a Cherry-Almond Clafoutis, you could make a Blueberry-Lemon Clafoutis by adding a couple Tablespoons of lemon juice, or use peaches or pears instead of berries. I would say whatever fruit is in season, that is the fruit to use!
Any leftovers you have (and Good Luck with that!?) make a fantastic breakfast! I know that while I was in Europe, this was served at breakfast several times by our hosts, both in France and in Italy. I didn’t realize this until I made my own Clafoutis and realized that Clafoutis is what I had eaten on vacation! It’s a perfect breakfast or brunch dish because it is mostly milk, eggs and fruit and is not as sweet as most desserts. So make some Blackberry Clafoutis for breakfast sometime as well!
This classic recipe, from Julia Child, can be seen on Epicurious.com. It is so simple, yet so perfect – dense, slightly sweet vanilla custard, topped with fresh berries and a sprinkling of confectioners’ sugar. So satisfying.
Feel free to adapt to your own tastes – you could use any type of berries and even substitute 1 1/2 teaspoon almond extract for the 1 T vanilla, or add a Tablespoon or two of lemon juice to add a bit of lemon flavor.
Don’t worry about a crack or two on the surface, it’s a rustic dessert, and doesn’t mean you did anything wrong!
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 minutes
- Yield: 6-8 Servings
- Category: Desserts
- Method: Bake
- Butter for the pan
- 1 1/4 c milk (Whole or 2%)
- 1/3 c Granulated Sugar
- 3 eggs
- 1 T Natural Vanilla Extract
- 1/8 t Salt
- 1/2 c AP flour, sifted
- 3 c blackberries or blueberries, rinsed, well-drained
- 1 -2 T Confectioners’ sugar for dusting
- Preheat oven to 350F. Lightly butter a medium-sized (1.8L or more) heatproof ceramic dish or enameled cast-iron pan.
- In a blender, mix the following ingredients on High speed for about 1 minute, until smooth and frothy: milk, half of the sugar, eggs, vanilla, salt and flour.
- Pour a 1/4″ layer of batter into a baking dish. Place over a low burner on the stove, or in the preheated oven for a few minutes until a firm of batter has set in the bottom of the dish. Remove from heat.
- Spread the berries over the layer of batter and sprinkle on the remaining sugar. Slowly pour the rest of the custard batter over the fruit. Place in the center of the preheated oven. Bake about 50 mins until top is golden and slightly puffy, and the clafoutis does not “jiggle”.
- Serve while still warm, sprinkled with confectioners’ sugar.
- Serving Size: 1/7 recipe
- Calories: 210