Wednesday, August 8, 2012

Julia Child's Clafouti aux Mures

In Mastering the Art of French Cooking, there is a master recipe for Cherry Clafouti, followed by directions for several variations (cherry with liqueur, pear, plum, apple, blackberry, blueberry, cherry with almonds and pear with almonds). I decided to try the blackberry variety. The tart berries contrasted perfectly with the sweet, creamy 'pancake' around it.

Clafouti aux Mures (from Mastering the Art of French Cooking)
[Blackberry Flan]
The clafouti (also spelled with a final "s" in both singular and plural) which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

3 cups blackberries
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 1/4 cups sifted all-purpose flour
An electric blender
A 7- to 8-cup lightly buttered, fireproof baking dish or pyrex pie plate about 1 1/2 inches deep
1/3 cup granulated sugar
Powdered sugar in a shaker

Preheat oven to 350 degrees.

Place [milk, 1/3 cup sugar, eggs, vanilla, salt, and flour] in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute.

Pour a 1/4-inch layer of batter in the baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the blackberries over the batter and sprinkle on the sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.

Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot but should still be warm. It will sink down slightly as it cools.)

... this recipe can also be found at some of my favorite food blog hops




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12 comments:

  1. I love the bits of fruit on top, this is pure genius and looks delicious, amazing cooking as usual Mal, I have to love this.

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  2. Oh boy, you are amazing....Wow...it looks super scrumptious. Wish I could have a slice right about now. Muah

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  3. hey, thanks for the tip on the ona bag for your purse! i never thought of one of those!! and this recipe looks DELISH! *mouth watering*

    Miyan
    www.miyanbenita.com

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    1. You're welcome, I hope you find something that works well for you, finding the just right camera bag can be a bit of a challenge!

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  4. Looks absolutely delicious!!! I've seen this made before but usually with cherries...I love the idea of using berries with this!

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    1. Cherries are the traditional for this dish, but Julia provided so many variations on the recipe in the book I just couldn't resist trying something different :-)

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  5. This looks like a wonderful dessert for summer! I love baking with fresh berries! :)

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  6. Ooooh! I've tried cherry clafoutis, but this blackberry version looks amazing! I love desserts with a contrast of sweet and tart flavours!

    Stopping by from Must Try Monday (#25 Beef Burgers with Bacon and Red Onion)

    Amber @ The Cook's Sister

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  7. You're rockin the Julia Child craze lately! Good job. This looks delicious. Thanks for sharing at Must Try Monday!

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  8. I have made the cherry version but now think I need to try this version. I would love it if you would share this on Tout It Tuesday. http://www.claimingourspace.com/2012/08/tout-it-tuesday-19.html

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    1. Thanks so much for sharing on Tout It Tuesday. Hope to see you tomorrow.

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  9. Thank you so much for linking up last week at Recipe Sharing Monday. The new link party is now up and I'd love it if you joined us again. Have a great week!

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