Clafouti is a traditional French dessert with a flan-like batter poured over black cherries, and a delightful dessert in the warmth and sunshine of summer when cherries are in season. When you use other fruits, such as pears, peaches, apples or berries, it technically becomes a Flaugnarde – which is harder to pronounce and doesn’t sound nearly as sexy – so I made a Blackberry Clafouti!
Raspberries are one of my favorite berries, but when I got to the store I found Raspberries cost $9 for a 12 ounce pack, while the blackberries (which looked luscious) were selling for $5 – it was a bit of a struggle as I went back and forth on which to choose, but guess which berry won!
When I make this dessert with cherries I always serve with a sprinkling of confectioners sugar on top with a side of whip cream. This time I chose to serve it with a Saboyan Sauce. A traditional Saboyan sauce has Marsala wine added to it, but since i was breaking with tradition anyway, I used Cointreau instead to give it a little depth of flavor and the freshness of citrus.
Here is what I did:
Ingredients for Clafouti:
1/2 cup flour
1/2 cup sugar
Pinch of Kosher salt
1-1/4 cups whole milk
3 eggs
1 Tbl vanilla
12 ounces blackberries
Zest of one small lemon
Package of slivered almonds
Ingredients for Saboyan Sauce
3 egg yolks
3 Tbl confectioners sugar
2 Tbl Cointreau (0r other orange flavored liqueur)
Method:
Preheat oven to 350 degrees
- Place blackberries in bowl, add 1/4 granulated sugar and lemon zest – set aside.
- Mix flour, eggs, milk, vanilla, remaining 1/4 cup sugar, and salt in a bowl – whisk till well blended and resembles pancake batter.
- Line individual ramekins with blackberries in bottom of each one (I used four 8oz ceramic ramekins), or use one ceramic pie plate as pictured above.
- Pour the batter over the berries in each ramekin and place in oven. Bake for 45 – 60 minutes.
- While Clafouti is baking, prepare the Saboyan Sauce.
- Pour water half-way up small saucepan and bring to boil – immediately turn to low so water is simmering. Place another metal pot on top of water and add the yolks, confectioners sugar and Cointreau to the pan. Whisk vigorously till sauce is creamy, light in color, and doubles in volume. The sauce should lightly coat a teaspoon when you dip it into sauce – if so, you are done. Set sauce aside, but don’t refrigerate.
- Clafouti is done in about an hour – the pancake will be puffy and wrapped around the berries and a knife will come out clean when inserted into the dessert.
Serve Clafouti warm with sprinkles of slivered almonds on top and a dollop or two of the Saboyan Sauce.
Serves: 4 ramekins or 1 pie (9″ pie plate)
As I finish writing this post I am watching the finale episode of Top Chef Seattle between Kristin and Brooke. And the winner is…Kristin. I thought they were both terrific, but have to say I was rooting for Brooke to win. Loved every minute watching this season in Seattle – and yes, I am most definitely prejudiced!
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oh this looks so good, i just love blackberries…we silly me has been making a pear “clafouti” for years, guess its not really a clafouti at all…thanks for filling me in! cant wait to try your recipe out…lovely post sarah
Ha – I always call it Clafouti no matter what fruit I use. Thanks for the lovely comment Sarah, and BTW I think your Salmon Burgers look delicious! Since I live in the land of fresh salmon and I want to eat healthier this year, I am going to try your recipe soon!
Blackberries are my favorite berry, I buy a huge amount every summer and freeze them so I have them all winter, I just used the last of last years treasure trove and can’t wait for them to make an appearance at the farmers market. Your clafouti ls gorgeous and love the saboyan, it’s a brilliant addition. Just beautiful!
Thanks for the lovely comment! I really liked switching out the whip cream for the Saboyan sauce – it took it up a notch.
tres elegant:-)
Merci Liz!
This was DELICIOUS!!! Harv loves it and would like you to make it again soon.
Love ya,
J
Thanks Judy and glad Harv loved it! If we do Easter I will make it again!
This looks absolutely lovely. Can’t wait for blackberries to be in season!
Thank you! I am going to try it with raspberries once they are in season and the price drops!
we made saboyan in a French cooking class, but I have yet to try it at home! your dessert looks lovely and I like the addition of Cointreau 😉
Thanks! Do try the Saboyan at home, very easy and only 3 ingredients – you can’t go wrong!
Oooooh, this is gorgeous! I adore clafouti but haven’t tried one with berries yet…just cherries, peaches, apples and pears (not all together of course.) And that sabayon on the top. Really creative and it makes me want to dive in with a spoon!
Thank you – give it a try and see if a berry clafouti holds up against the others you have made. The Sabayon was yummy enough to just eat on its own! 🙂
I love your take on clafouti and adding the saboyan had to take the dessert over the top.
Thank you! Yes, I think the Saboyan sauce just gave it that extra something to kick it up a notch.
This dish sounds extremely fancy and looks delicious!
Thanks Yummy – a little fancy, but really easy to make!
Thanks Judy- it turned out quite good!
Wow this looks wonderful. I can’t wait for fresh spring produce.
Thanks- am with you there on fresh spring produce Anna!
This is a great post thhanks
Thanks!!