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Blackberry-Buttermilk Clafoutis

April 16, 2013

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.
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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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