The clafoutis is a French dessert. The classic version uses cherries (with the pits) baked in a pancake- or flan-like batter and topped with powdered sugar. There are dozens of clafoutis recipes. You can use almost any type of fruit, which may be combined with various spices, nuts, and liqueurs. There are also savory types of clafoutis, that will use a variety of meats and cheeses. Here at our house, we have tons of wild blackberries growing on our property. They are typically ripe between mid-June and mid-July. Making a blackberry clafoutis is a great way to use them.
To add a bit of a twist, instead of nuts, liqueur, or nutmeg, I wanted to go a different route with the flavor. I used the low-sodium version of Old Bay Seasoning. Using the low-sodium variety cuts down on the saltiness, while still keeping the pepperiness. It makes for a very different, yet tasty, flavor in this dessert.
A complete recipe is below. It is followed by a video of the entire process. Enjoy! ♦
Yield 6 – 8 slices
A Southern Maryland version of the classic French dessert, adds spice by using Old Bay seasoning.
- 2 cups of blackberries, cleaned
- 1 tbsp. butter
- 1 cup, plus 1 tbsp., granulated sugar
- 2 large eggs
- 2 tsps. Old Bay spice mix
- 1 cup whole milk (I used ¾ cup 2% milk, and ¼ cup heavy cream)
- 1 cup All Purpose Flour
- 1 tbsp. powdered sugar
- Gather 2 cups of fresh blackberries. Clean them well.
- Preheat oven to 400° F.
- Coat the inside of a 9″ pie pan or similar container with butter.
- Pour in a tbsp. of granulated sugar and shake to cover the butter. Discard any leftover sugar.
- Prepare your batter
- Crack two large eggs into a mixing bowl and whisk.
- Add 1 cup of granulated sugar and mix until smooth
- Next add 2 tsps. of Old Bay and mix thoroughly.
- Add 1 cup whole milk, and mix until smooth.
- Finally, add 1 cup of All Purpose Flour, and mix thoroughly.
- Put blackberries into pie dish and scatter them evenly across the bottom.
- Pour the batter evenly over the blackberries.
- Place pie dish into 400° oven and set a timer for 40 minutes.
- Remove the clafoutis when golden brown.
- Dust the top with powdered sugar.
- Slice and serve.
If you prefer not to have all the fruit on the bottom, try splitting the amount into two separate cups. Put one on the bottom and start baking. Half-way through the baking time, pull the clafoutis out of the oven. Scatter the second cup of fruit across the top, and then finish baking.