Clafouti (kla-foo-TEE) is a French breakfast pudding traditionally made with cherries, but the basic recipe can be easily adapted to many different summer fruits. Blackberries are abundant this time of year where I live (so abundant, most of us think of them as noxious weeds, but that’s another story), so I’ve made a clafouti starring the blackberry! Clafouti is a snap to assemble.
Gather the following ingredients:
1 nob* of butter (* about the size of the top half of your thumb or so)
1 cup of sugar
1 tsp of vanilla
1 tsp of orange zest
1 Tbsp of freshly squeezed orange juice
1 1/4 cup of flour
1 1/2 cups of milk
4 cups of blackberries
Place the butter in a cast iron skillet, and place the skillet in oven. Preheat oven to 375 degrees. Meanwhile, place the rest of the items, with the exception of the berries, in a blender and mix well. This will be a thin, crepe-like batter. When the oven reaches temperature, pour the berries into the bottom of the skillet. Pour the batter over the top of the berries.
Bake for about 45 minutes. The batter will have risen, the top will form a golden brown crust, and while the center of the clafouti will “bounce,” it should not be runny at all.
Remove from oven. Dust with powdered sugar, if desired. The clafouti fill fall as it cools, so you might want to serve this dish immediately.
Nutritionally, blackberries contain phenolic acids, which are antioxidant compounds known as potent anti-carcinogens. Additionally they are great sources of the antioxidant vitamins A and C.
To your health–Enjoy!