French

Blackberry Clafloutis

A great way to take advantage of summer berries! Clafloutis is a wonderful French dish of fresh fruit baked into a simple batter. Very easy to prepare and delicious served warm or cold.So we arrived in Canada just in time for blackberry season, and it turns out that this year’s weather has produced an especially plentiful crop. They grow almost like weeds in any green space and are free for the picking along the roadside. What’s unbelievable is that supermarkets try to get away with selling them in tiny containers for $6. Since berries are so expensive in general, why would anyone buy them when you can get them for free!?

We got busy picking and pricking our fingers on their thorns, but it was well worth it for the haul of juicy, sweet and sour berries that we brought home. I was not lacking ideas for what to do with them, and since I usually can’t afford to buy fresh berries I took advantage to try a couple of new things. Of the more successful experiments were rosemary-infused blackberry syrup mixed into a cocktail of vodka and limonata, and this blackberry clafloutis.

A great way to take advantage of summer berries! Clafloutis is a wonderful French dish of fresh fruit baked into a simple batter. Very easy to prepare and delicious served warm or cold.

I’ve had it in my mind to make clafloutis for quite some time as it’s a dessert I know well from my time living in France. Typically it’s made with cherries, but alas, cherry season came and went this year before I managed to find time for it. Not really a good excuse since it’s stupid simple and takes less than an hour to make. Free blackberries to the rescue! Most recipes call for the clafoutis to be baked in a pie dish and then sliced and served like a pie, but you can also bake them in ramekins as I’ve done here for nifty little individual portions. Enjoy!

Blackberry Clafloutis

Blackberry Clafloutis

Yield: Makes 4 medium or 8 small ramekins.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • A bowl of blackberries (sorry, I didn’t measure them, about 3/4 of a pound or a quarter to half a kilo)
  • 1 tablespoon butter
  • 4 large eggs
  • 2/3 cup (134 grams) sugar
  • 2 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (64 grams) all-purpose flour
  • 1 cup (237 ml) heavy cream
  • 2/3 cup (158 ml) whole milk
  • Icing sugar, to garnish

Instructions

  1. Preheat the oven to 180°C (360°F). Butter the insides of 8 small ramekins or 4 medium ramekins. Place berries in a single layer the bottom of each ramekin.
  2. Whisk together the eggs, sugar, vanilla and salt until smooth. Add the flour and continue whisking until no lumps remain. Mix in the heavy cream and milk.
  3. Fill each ramekin 3/4 full with the batter. Bake for 30 - 45 minutes, or until golden brown on top and a toothpick inserted into the centre comes out clean. Remove from the oven and sprinkle with icing sugar. Can be served warm or cold.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 265mgSodium: 262mgCarbohydrates: 62gFiber: 7gSugar: 44gProtein: 13g

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4 Comments

  • Reply
    Karen White
    November 24, 2016 at 2:16 pm

    I am so happy I’ve found your website! I love clafoutis. I have the most amazing preserved Italian Wild Amareno cherries which will work perfectly – I’ve missed the blackberry season.
    I’ve also been meaning to say that your food photography is beautiful, making every dish look tempting.

    • Reply
      Melissa
      November 28, 2016 at 3:43 pm

      Thanks so much for the compliment! Those cherry sound like they would be amazing in a clafloutis for sure! Blackberry season is all-too short, unfortunately.

  • Reply
    Melanie
    July 31, 2018 at 10:25 am

    Hi, I thought you were a vegan blog?
    This recipe is not vegan, do you have a vegan version of it ?

    • Reply
      Melissa
      August 6, 2018 at 11:08 am

      This is an old recipe from when the blog was vegetarian. No, I don’t have a vegan version of it.

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