As a mom who occasionally (ok, frequently) gets caught up in the busy mom stereotype of messy buns, t-shirts, sweatpants, and hurried lunches of half-eaten pb&j remnants, it’s nice to get a little bit fancy with things some of the time. Fancy around here means clean clothes, fresh hairstyles on the kids, and maybe even a shower for me! It also means whipping up a simple French dessert. If it’s French, it has to be fancy, right?
Our favorite French dessert is a Clafoutis. Pronounced kla-foo-tee, it’s like a cake that’s almost a custard that’s almost a pancake. Filled with fresh fruit and served warm out of the oven with a dusting of powdered sugar, it’s easy to make and is SO delicious. Sometimes I make them with fresh cherries, but this time I decided to take advantage of the fruit-laden blackberry vines just outside of my front door and we made a Blackberry Lime Clafoutis.
We love to make individual desserts, but if you wanted to make one large dessert instead simply bake it in a 9×13 baking pan and increase the baking time by 10 minutes.
What You Need
Makes 6 individual Clafoutis or 1 large Clafoutis (baked in a 9×13 baking dish).
- 2 tablespoons butter, melted
- 2 cups blackberries
- 1 cup heavy cream
- 1/3 cup sour cream
- Juice of 1 lime
- 6 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2/3 cup flour
- Powdered sugar, for dusting
Preheat the oven to 425 degrees. Divide the melted butter between 6 ramekins (about ½ in volume each), spreading the butter around the bottom and sides of each dish with a basting brush. Place the buttered ramekins on a baking sheet.
Place the heavy cream, sour cream, lime juice, eggs, sugar, vanilla, salt and flour in a blender and blend until smooth. Scrape the sides down with a rubber spatula to loosen any flour that may not have been mixed in and blend one more time to make sure there are no lumps.
Divide the blackberries evenly between the buttered ramekins. Pour the batter in the blender over the blackberries in each ramekin, dividing evenly between the dishes.
Place the baking sheet of ramekins in the preheated oven and bake for 15-20 minutes, or until the top is just golden brown and puffed.
Let cool slightly and dust with powdered sugar. Serve warm.