Could it be true that there are no bad recipes for clafoutis? I’ve tried several, and haven’t managed to strike a dud yet. Maybe I’ve just been lucky, or perhaps its easygoing style is part of why clafoutis is such a beloved dessert. It’s rustic and unfussy, but that’s part of its charm - and hardly ever does it seem to be mentioned without a nod to French grandmothers, who must serve it as often as American grandmothers serve apple cobbler. I love it because, let’s face it - I can’t resist simple and homey desserts like these, especially when they make such excellent use of any sort of fruit that may be lying about the house. Also, in my humble opinion, hot clafoutis from the oven is right up there with cobblers and crisps when it comes to comfort desserts. Although I didn’t have a French grandmother to make it for me, it’s certainly made its way into my home as cozily as if it had been there for generations.

Here’s a clafoutis recipe that uses a little more flour than most of the others I’ve seen. The result is somewhat more cake-like, but still bears that delicious custardy texture of eggs, milk, and soft fruit. It’s also not too sweet, so you may wish to add another few tablespoons of sugar if your blackberries are on the tart side. I used a package of frozen berries, which are far more reliable than fresh ones at this time of year. Also, no need to defrost the blackberries before putting them in the batter - they’ll bleed their pretty juices much less if you pop them in already frozen.

Blackberry-Lemon Clafoutis
Inspired by Foodbeam’s clafoutis de grand-mère

1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
3 large eggs
1/2 stick (2 oz) unsalted butter, melted
1 cup milk
zest from 1 small unsprayed lemon
one 10-oz bag frozen blackberries (about 2 cups)

Preheat the oven to 400°F and butter a 9-inch round or square baking pan.
In a large bowl, whisk together the flour, sugar, and salt. Add the eggs one at a time, mixing well after each addition. Whisk in the melted butter and lemon zest, then gradually add the milk, mixing thoroughly until well blended and any lumps have disappeared. Pour the batter in the baking pan and arrange the blackberries in a single layer overtop, pressing down slightly so they are at least half-covered in batter. Bake the clafoutis for about 35 minutes or until lightly golden. Serve warm or at room temperature, with a dot of whipped cream.

Posted by the cookworm on Sunday, April 20th, 2008 at 6:52 pm.