Clafoutis With Blackberries

This dish is so easy to make, your family and friends will love it so much they’ll be begging you for the recipe. This is my Clafoutis With Blackberries.

Prep Time: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Yields: 4 to 6 servings
Equipment: ceramic baking dish, blender, rubber spatula, 1 (2-cup) measuring cup, measuring spoons, dry measuring cups,

Butter for the baking dish
1 1/4 cups of whole milk, room temperature
3 large eggs, room temperature
2/3 cup of granulated sugar, divided
1 tablespoon of pure vanilla extract
1/8 teaspoon of Kosher salt
1 cup of all-purpose flour
1 pint ( 2 heapings cups) of fresh blackberries
Powdered sugar for garnish

Step 1).
Preheat the oven to 350-degrees F. Lightly butter a medium-size baking dish at least 2 inches deep.

Step 2).
Place the milk, 1/3 cup of granulated sugar, eggs, vanilla, Kosher salt, and flour into the blender. Blend on high speed for 1 minute or until the batter is smooth and frothy.

Important: Allow the gluten in the batter to rest for 30 minutes. You don’t want the Clafloutis to come out rubbery.

Step 3).
Pour a 1/4-inch layer of the batter into the baking dish. Turn on the stove burner to low and set the baking dish on top for 1 to 2 minutes, until a flim of batter has set in the bottom of the dish. Immediately remove from the heat.

Step 4).
Drop the berries into the batter, evenly distributed. Sprinkle the remaining 1/3 cup of granulated sugar over the top/ Pour the rest of the batter into the dish and smooth with the back of a rubber spatula. Place in the center rack of the oven and bake for about 50 minutes until the top is puffed and browned. Use a cake tester or toothpick plunged into the center. If tester comes out clean it’s done.

Step 5).
Dust the top with powdered sugar just before serving. Clafoutis doesn’t need to be served hot, but should be served warm. It will sink slightly as it cools). Ther you have it, my Clafoutis With Blackberries.