Blackberry Clafouti | Midwest Living

Blackberry Clafouti

Blackberry Clafouti

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  • Makes: 6 servings
  • Prep 25 mins
  • Bake 10 mins
  • Bake 25 mins to 30 mins

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Cherries usually dot this French country dessert, but we opted for plump blackberries and a wisp of orange liqueur. Baked in a large skillet or a group of minis, the simple, eggy batter yields a texture between cake and custard.


  • 1 tablespoon butter, softened
  • 3 eggs
  • 1/2 cup granulated sugar
  • 3/4 cup whole milk
  • 1/2 cup whipping cream
  • 1/2 cup all-purpose flour
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 3 cups fresh or frozen blackberries*
  • Powdered sugar
  • Creme fraiche or soft whipped cream


  1. Butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups with the softened butter; set aside. In a blender combine eggs sugar, milk, cream, flour, liqueur, orange zest, vanilla, and salt. Cover and blend until smooth.
  2. Arrange berries in prepared skillet. Carefully pour batter over berries. Bake in a 375 degrees F oven for 10 minutes. Reduce oven temperature to 350 degrees F and bake for 25 to 30 minutes more (20 to 25 minutes more for smaller pans) or until filling is set and top is golden brown.
  3. Sprinkle with powdered sugar and serve warm with creme fraiche.


  • *To use frozen berries: Arrange frozen berries on a baking sheet lined with paper towels. Thaw for 10 to 15 minutes (berries will not be fully thawed). Carefully transfer to skillet, trying not to break berries.

Nutrition Facts

(Blackberry Clafouti)

Servings Per Recipe 6, cal. (kcal) 363, vit. A (IU) 1194, Fat, total (g) 20, iron (mg) 1, vit. C (mg) 16, chol. (mg) 155, Thiamin (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 4, sodium (mg) 178, Potassium (mg) 221, sugar (g) 23, calcium (mg) 86, pro. (g) 7, sat. fat (g) 12, Riboflavin (mg) 0, carb. (g) 37, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Folate (µg) 51, Polyunsaturated fat (g) 1

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