Berry Clafoutis

By Martha Rose Shulman

Berry Clafoutis
Andrew Scrivani for The New York Times
Total Time
About 1¼ hours
Rating
4(692)
Comments
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Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they’re warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.

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Ingredients

Yield:8 servings
  • 3cups/450 grams mixed blueberries and blackberries (or use just one type), rinsed and drained on paper towels
  • 2tablespoons kirsch, eau de vie de myrtille or crème de cassis (optional)
  • 7tablespoons/105 grams sugar, preferably organic
  • About ⅓ cup/40 grams unbleached all-purpose flour
  • About ⅓ cup/35 grams almond flour
  • 3extra-large eggs (165 grams)
  • 1vanilla bean, scraped, or 1 teaspoon vanilla extract
  • Pinch of salt
  • About ⅔ cup/165 grams low-fat yogurt or kefir
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

206 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 25 grams sugars; 6 grams protein; 60 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.

  2. Step 2

    Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.

  3. Step 3

    In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.

  4. Step 4

    Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.

  5. Step 5

    Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it’s firm. If it isn’t, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

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Ratings

4 out of 5
692 user ratings
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Comments

mbk

Made with frozen mixed berries (folded directly into egg mixture) that were soaked in some strange framboise liquor bought on a ski trip. Great, very moist thanks to the almond flour! Baked in square pan and sprinkled sliced almonds on top for a bit of crunch. Will make again and again.

Anna

I have made this a couple of times. I used a mix of berries and st. Germain instead of kirsch. I have aldo made it with pears. I like my desserts less sweet so I use a little less sugar and replace some of the yogurt with buttermilk. Nice way to use up fruit or leftover fruit salad.

dimmerswitch

Simple to make & simply delicious; reliable every time recipe delivers dish as welcome at breakfast or teatime or dessert after dinner. We enjoy the texture of the almond plus wheat flours used together. Neither too custardy nor cakey. And just sweet enough but not too much. Also tried with today with frozen boysenberries. Didn't thaw berries first, reduced cook temp to 350 degrees and upped cook time to 60 min. "ish" for just right brown top & firm middle.

Special Needs Eater

I made this GLUTEN FREE, DAIRY FREE, and CANE SUGAR FREE. Easy recipe and it came out AMAZEBALLS. Substituted buckwheat flour for regular flour (no gluten in buckwheat!), coconut yogurt for yogurt, and coconut sugar for cane sugar. Used some figs and blueberries from the garden soaked in Sauternes wine since I didn't have any liqueur. Put sliced almonds on top since I wasn't using powdered sugar. YUM.

Jo Ann

I have made this recipe 3 times now; it is so simple to make and is always a hit. I feel like everyone should try making this, it's THAT good! For macerating the fruit, I use Creme de Cassis with a generous amount of fresh lemon zest and only 1 Tbsp of sugar; I use blueberries and blackberries, depending on what looks good at the supermarket. When I mix the flours together, I add a dash each of garam masala, cardamom, and cinnamon. I also cut back on the remaining sugar as well. Winner!

Bobby

Very tasty but don’t be surprised if it looks nothing like the photo (which looks more like cake with berries to me). Mine came out entirely purple — and the berries didn’t show through. The purple is what happens when it calls for mixing all the berry juice into the batter (which they must not have done for the photo). I added 2 tbsp extra sugar per another user’s suggestion. It tasted great but I’m not sure it was necessary. Also used brandy as substitute which worked fine.

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