Blackberry-Buttermilk Clafoutis
Print recipe| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 5 minutes |
| From book | Adapted from Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle |
Ingredients
- 1 1/2 cup blackberries (rinsed)
- 1/2 Cup plus 2 tablespoons buttermilk
- 1/3 cup sugar
- 1 1/2 eggs (I beat one and took half of it out)
- 1 1/2 teaspoon vanilla
- pinch salt
- 1/3 cup all-purpose flour (sifted)
Directions
| Step 1 | |
| Place the buttermilk, 2 tablespoons + 2 teaspoons of the sugar, the eggs, vanilla, salt, and flour in a blender. Blend on the highest setting for one minute. If you don't have a blender, blend the eggs into the flour with a wooden spoon, add the other ingredients gradually, and strain through a fine mesh sieve). | |
| Step 2 | |
| Pour about 1/4 inch of the batter into a quart-size baking dish. Pour the blackberries evenly over the top and sprinkle with the remaining sugar. Pour the rest of the batter over. | |
| Step 3 | |
| Bake for about one hour or until puffy and lightly browned (a knife inserted in the center should come out clean). | |
| Step 4 | |
| Serve warm topped with powdered sugar and crème anglaise. | |
