Teresa's Recipes
Blackberry Clafoutis
Indulge in a slice of French heritage with this sumptuous Blackberry Clafoutis. A classic dessert from the rural regions of France, it beautifully combines the tartness of fresh blackberries enveloped in a velvety, custard-like batter. The clafoutis emerges from the oven with a golden crust that gives way to a creamy, pudding-like interior, making every bite a delightful experience.
Ingredients
- 2 tablespoons, for dusting Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Milk
- 3, large Eggs
- 1/4 teaspoon Salt
- 1/2 cup Granulated sugar
- 1/2 cup All-purpose flour
- 2 cups, fresh Blackberries
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 175
- Fat: 4g
- Carbs: 29g
- Protein: 5g
- Sodium: 100mg
- Sugar: 18g
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or non-stick spray.
- Arrange the fresh blackberries evenly at the bottom of the greased pie dish.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- In another bowl, beat the eggs until light and frothy. Add the milk and vanilla extract, and continue to mix until well incorporated.
- Gradually pour the egg mixture into the dry ingredients, whisking continuously to prevent lumps. The resulting batter should be smooth and creamy.
- Pour this batter gently over the blackberries in the pie dish, ensuring an even distribution.
- Bake for 35-40 minutes, or until the clafoutis has set and the top is golden brown. A knife inserted into the center should come out clean.
- Remove the clafoutis from the oven and let it cool for a few minutes.
- Before serving, dust the top of the clafoutis generously with powdered sugar for a beautiful, snow-kissed effect.
- Serve warm or at room temperature. This clafoutis pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.