Blackberry Clafoutis

comments: 70

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On Saturday afternoon (I actually thought it was Sunday, hence the dishtowel, until Sunday morning arrived and I realized it was Sunday), I made a blackberry clafoutis with the blackberries and gorgeous organic eggs that Andy and his sister, Jen, who was visiting for the weekend, brought me from the downtown farmer's market.

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I used Ina's recipe for Pear Clafoutis and left out the pear brandy, sprinkled some sugar over the blackberries (those guys were sour!) and used half-and-half instead of heavy cream. Clafoutis is one of my favorite things — somewhere between a pancake and a custard, it's creamy and sweet but not too sweet, and with that sort of eggy taste that just makes me happy. Also, it's pretty. If you have a Polish pottery pie plate, definitely use it here (I think mine was from Marshall's).

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By the way, if you'd like to make a set of these embroidered dishtowels, here is the post that points you to the free download with the days-of-the-week images. My binding tutorial is here. For the record, we use all seven of these dishtowels constantly in our little pleasant kitchen, and my original plan to keep them permanently in the living room, and not let them anywhere near the kitchen or a dish — I got over that the first time I went to reach for a new dishtowel and found the regular ones all in the laundry. These dishtowels seem very, very relieved to be used, and are, I can safely say, no worse for the wear. Make them, use them, love them.

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I told my friend Sarah that she has to go see Julie & Julia with me when it comes out August 7. I read the book several years ago when it first came out and I absolutely loved it, and Sarah has actually met Julia Child. I have to ask her to tell me the story again. I'll report back.

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I put the clafoutis on the windowsill to cool, because that's what kitchen windowsills are for. Pies, clafoutis, and cats, sitting watching the garden grow.

70 comments

I tried that pear clafoutis (w/ a pear brandy from Oregon too!) and it was delicious! It was my first time making a clafoutis.. I'll have to give it a shot w/ blackberries too, as yours looks wonderful!

That looks so delicious!!
Pretty pics ^_^

Looks really good! Nice bowl by the way.

I just got the lady shaker on your Sunday towel @ TJ Maxx. She is so cute. My 1st,but not last, polish pottery piece.

i want a garden to watch grow.
also, i CANNOT WAIT to see that movie!!! mainly because i want to see meryl streep play julia child--looks so good!! i will have to check out the book, too.

Made the spring risotto last night and it was the best all of us had ever had. Will make the clafoutis
for my book club supper tomorrow night and expect the same wonderful results.

And the Julie Julia book was a great read!

AND. . . love your blog!

That looks absolutely DELISH. Love the dish, I also collect Bunzlauer from Poland.

goodness. your blog is so adorable. its bright and cheerful and delightfully domestic! i havent even gone past the first page!

That is so beautiful and looks so yummy! I'm going to dream about this recipe.

Oh Alicia, your clafoutis looks delicious! Speaking of embroidery, my daughter, daughter-in-law and I are taking an embroidery class where our assignment is to make a dishtowel this week. It's a little bit of heaven to get to my age and have your girls want to do crafty things with you and enjoy each other's company while we do. Heaven. Also, I was able to see a sneak peak of Julie and Julia. I LOVED IT! Every little bit of it, and I know you will, too. Can hardly wait to see it again and one day own it so I can watch it over and over. Meryl Streep was amazing as Julie and Amy Adams adorable as Julie. I am now reading the book and plan on making her beef bourguignon as an homage to her this week. You will love the movie. Thanks for your lovely blog. It makes my day sometimes. Mona

i just saw the preview for that movie and I am so excited to see it too! I did not even know the book existed until then...I hope to read it before the movie. :-)

Our blackberries will be ripe in August. THEN I will make your recipe.
Thanks!

hello .. that looks so good and i love the dish ..♥

Oh my! That looks delicious and so pretty too!

so yummy! I want to see the movie too...your pictures as always, inspire me to cook more, eat more and stitch more...too bad about the eat more...!

I love clafoutis-thanks for sharing:)

I am watching the wild blackberries ripen at the back of my garen, so that would be a lovely use for them. Thanks for the Julie/ Julia tip off - LOVED the book so that has made me very happy indeed.
I also agree about the tea towels - I feel like that about most of the embroidery I have done - use it, love it as you spent hours doing it x

We have blackberries growing right now. I will have to add this recipe to my "To Try" list. Thanks, as always, for sharing with us :)

Thanks for posting these again, I lost them in the computer crash last weekend, along with my Jane Bag pattern. They are so lovely!

Now, would you be so brave as to show a towel beginner like me, and others I'm sure, how to make them so nice a neat on the BACK? I have some online sites to study and practice with for hiding starts and stops, but I'm stumped as to how to make a french knot look good on the back with no knot?

I am looking forward to the movie too!

Now Alicia, please forgive me, but I am going to give you a recipe I've found for claufoutis that is SO easy, there will never be an excuse to not make one, ever again. Mind you, I don't know if it is "authentic", but it is rich and delicious. (And this recipe has the added bonus of being a bit more guilt-free than Ms. Ina's heavy cream version.) Just the thing for a summertime abundance of fruit, or any season really. I love it with apricots. figs. raspberries... you get the idea.

Liberally spray one 10" round or 9x11 baking dish. Turn on oven to 400º.

Place in blender jar: 3/4 cup milk (I use 1%), 1/2 cup plain (non fat) yogurt, 3 eggs, 2 Tbsp brandy, 1 Tbsp lemon juice, 1/2 tsp vanilla (or more), dash salt, 1/2 cup sugar and 2/3 cup flour. Blend slowly at first, then increase speed and blend few seconds, just enough to incorporate all ingredients.

(You can skip the brandy - though I wouldn't, it adds a wonderful rich flavor - but double the vanilla in that case.)

Place fruit of choice in baking dish: whole berries, quartered figs, apricot halves, sliced larger fruits. Pour batter over the fruit. Bake 45 minutes, until firm and slightly browned. Enjoy!

I put the clafoutis on the windowsill to cool, because that's what kitchen windowsills are for. Pies, clafoutis, and cats, sitting watching the garden grow.

absolutely! unless it's mrs. mullet's custard pie. :) (you are reading 'the sweetness at the bottom of the pie', yes? or am i confusing you with someone else? if you're not, do! i loved it)

the first paragraph was supposed to be italicized, 'cause i was quoting you. it's not a big deal, but it's driving my inner perfectionist crazy! :)

Yum. We have a bunch of reiner cherries that will become a clafouti later this week. I's one of our all time favourite desserets but for some reason we only make it once a year and only with these cherries. The blackberries look good; I might branch out in my cooking.

::wipes droll from the side of mouth::

drOOl not droll, heh!

thats how good it looks, its messing with my spelling!

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About Alicia Paulson

About

My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at aliciapaulson.com

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Photography

Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.