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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Perfect Blackberry Clafouti Recipe

May 14, 2017

Perfect Blackberry Clafouti Recipe

perfect summer clafouti blackberry clafouti slice of blackberry clafouti blackberry clafouti recipe

Guys. Start blasting your DJ Jazzy Jeff and shake your head at my bad joke cuz it’s finally SUMMERTIME and it’s time to make this blackberry clafouti recipe.

I’m so excited for the weather to be this good. It’s been ideal to start triathlon training (although not ideal to realize how terrible of a bike rider I am). It’s made going outside (or weekend road trips) a regular requirement. And when I go to buy groceries, I’m flooded with pint boxes on pint boxes of berries. And you best believe I’m on a mission to eat all of them.

Summertime also means I’m one month away from shipping out to PARIS for two weeks to study advanced pastry at Ferrandi Cooking School. It’s a little unnerving how close I am to actually pursuing this passion. We spend so much of lives dreaming of the day we’ll stop doing whatever is making us unhappy and start pouring our hearts into something that fills it right back up. I feel like I’m on the meniscus of that dream, almost at the brim. 

There are still a few moving pieces left, most notably my ability to pay the pastry school tuition. It’s out of my current financial ability, but thanks to my crowdfunding campaign, I’ve been able to fulfill nearly all of it! I have $250 left to go—if any of you feel ready and able to contribute, it would be a huge help in allowing me to meet the expenses I need to make this pastry training happen. The link is here; I’m so close!

Basically, there’s a lot about to be going on this summer. There’s a lot already going on now. But desserts remain a staple, this time with something light and fresh that utilizes summer produce. I’ve been dying to make ice cream, but this blackberry clafouti recipe just felt right. It’s a classic French dessert (pronounced KLAH-foo-tee) with just enough egg to hold everything together, and just enough time in the oven to bake quickly. Eat it warm, at room temperature, or chilled for breakfast; it’s good all the time.

So here’s to summer, to berries, to Paris, and of course, to DJ Jazzy Jeff.

Perfect Blackberry Clafouti Recipe

Created by Shikha on May 14, 2017

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  • Prep Time: 20h
  • Cook Time: 40m
  • Total Time: 1h
  • Serves: 8
  • Yield: 1 9'inch clafouti

Ingredients

  • 1/2 cup all-purpose flour
  • 6 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1/2 vanilla bean
  • 3 tablespoons butter, melted
  • 1 cup whole milk
  • 1/4 teaspoon almond extract
  • 1 1/2 pints blackberries

Instructions

  1. Preheat the oven to 350 degrees. Use 1 Tbsp of the melted butter to grease 9-inch cast iron skillet.
  2. Place the blackberries in a single layer in the bottom of the skillet.
  3. In the bowl of a stand mixer fitted with a whisk attachment, or in a food processor, mix together flour, sugar, and salt. (you can also do this by hand with a whisk)
  4. Add in eggs, the remaining 2 Tbsp of melted butter, almond extract, and seeds from half the vanilla bean. Slowly pour in milk and whisk until well combined (in a food processor, you'll blend until completely smooth).
  5. Pour everything over blackberries in the skillet.
  6. Bake for 30-35 minutes until the sides are a golden brown and custard has puffed up. The middle might still looked uncooked, but if it's firm to touch, it's done.
  7. Let cool for 10 minutes. Serve warm, at room temperature, or chilled with powdered sugar or whipped cream.
  • Print


Filed Under: Custards, Jams, Sauces Tagged With: Baking, blackberry clafouti, Dessert, French custard, Recipe, Summer

Reader Interactions

Comments

  1. dixya @food, pleasure, and health says

    May 16, 2017 at 9:13 am

    im so excited for your 2 weeks in Paris! i have never tried clafouti, maybe this summer i need to.

    Reply
    • Shikha says

      May 16, 2017 at 9:20 am

      Thanks girl! Super close to hitting my goal, so staying focused on that and then Paris here we go 🙂

      Reply
  2. Alegra Loewenstein says

    May 25, 2017 at 11:36 am

    I love clafoutine!! Just discovered it recently on a trip to south of France… my friend had an entire cookbook of Clafoutine, and her promise to make me one got me through a super tough yoga class!!!!

    Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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