The clafoutis comes from the Limousin region of France and while black cherries are traditional there are numerous variations using other fruits including red cherries, plums, runes, apples, cranberries, blackberries and pears that have been used. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
Cook's notes: I chose a very straightforward and easy recipe called Blackberry Clafouti from Midwest Living October 2013. I substituted 1 pint blueberries for the blackberries. If using blackberries which are larger use 1-1/2 -2 cups. Lemon zest could be substituted for orange zest.
I used a 10 inch skillet as suggested in this recipe. The cooking time is included in the recipe below but a 8 x 10 baking dish can be used, just adjust the cooking temperature to 350 and bake 45 minutes.
It is done when the clafouti has puffed and the center bounces back.
- 1 TB. softened butter
- 3 eggs
- 1/2 cup sugar
- 3/4 cup whole or 2% milk
- 1/2 cup whipping cream
- 1/2 cup flour
- 2 TB. orange flavored liqueur or orange juice
- 2 tsp. orange zest
- 1-1/2 tsp. vanilla
- dash of salt
- 1 pint blueberries
- powdered sugar
- Brush the skillet with butter
- Sprinkle blueberries evenly over the bottom
- In a bowl beat eggs and sugar for 3 minutes till thick and lemon colored
- Stir into egg and sugar mixture with a whisk the milk, cream, flour, liqueur or orange juice, orange or lemon zest, vanilla and salt-only whisk just till blended do not over mix
Bake @ 375 for 10 minutes and reduce heat to 350 and bake 25-30 until filling is set and top is golden brown
Let set 15 minutes-20 minutes before serving and sprinkle with powdered sugar
If using frozen berries arrange berries in a single layer on a baking sheet lined with paper towels. Let stand 10-15 minutes (berries will not be fully thawed)
Postscript: Adding 1/2 tsp. cumin to the Peach Salsa recipe posted yesterday gives it the perfect balance.