I made and ate my first clafoutis this morning. And I liked it a whole lot.
This recipe came from my neighbor, who thinks clafoutis is a pretty great way to burn through the backyard egg surplus we’ve been experiencing lately — we’re restocked at three or four per day, and it can be hard to keep up with that kind of supply.
It was crazy fast to prepare (in the blender!), baked in less than an hour, and was really, really, tasty. Because the very wet batter is blended (though you can use a whisk, if you prefer), it’s super smooth, like a crepe. But it’s thick, making it like a whole stack of crepes, but without all flipping stress.
I used frozen blackberries, but any fruit you like will work. Cherries are traditional. I think apricots would be amazing. If using a firmer fruit, like apples or pears, slice about ¼” thick and cook until nearly tender in a little butter before adding them to the batter.
|unbleached all-purpose flour||1 cup||or a mix of AP and whole wheat pastry flour|
|granulated sugar||2/3 cup|
|vanilla||½-1 teaspoon||or any flavoring that will compliment the fruit you’re using, optional|
|blackberries||about 2 cups||or any fruit you like — sauté apples or pears in a little butter and sugar first|
- Preheat oven to 375° F.
- Butter a baking dish. I used a 12″ oven-safe skillet.
- Combine all ingredients except blackberries.
- Blend until smooth. If using a whisk, start with the eggs, flour, and sugar, then add the buttermilk and vanilla.
- Pour batter into baking dish or skillet.
- Scatter in fruit.
- Bake until clafoutis is puffy and browned.
- Serve lukewarm with powdered sugar and toasted almonds.