Clafoutis is a baked French dessert of fruit arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served warm and usually with cream. Hailing from the Limousin region of France, and while black cherries are traditional there, numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries are used throughout France. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde though in the U.S. clafoutis is used as a general term no matter which fruit is used.
Butter for pan
1 and 1/4 cups whole or 2 percent milk
⅔ cup granulated sugar, divided
1 tablespoon Madagascar "Bourbon Islands" Vanilla Extract
⅛ teaspoon Kosher Flake Sea Salt
1 cup flour
2 heaping cups blueberries (or blackberries) rinsed and well drained
Powdered sugar for dusting
Heat oven to 350 degrees.
Lightly butter a medium-size cast iron pan or flameproof baking dish at least 1 1/2 inches deep. Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a toothpick inserted into its center comes out clean.
Sprinkle with powdered sugar just before serving. Clafoutis should be served warm as it will sink slightly as it cools.
(Adapted from Julia Child's classic recipe)