What to do when you have lemons dropping from your tree and blackberries calling your name?
You make blackberry, lemon. . .
. . . clafoutis of course!
Delightfully fluffy and perfectly sweet. . .
. . . it's our new favorite springtime sweet!
Mini Blackberry Clafoutis
Recipe adapted from here
- 1 1⁄4 cups milk
- 1/4 cup + 2 tablespoons sugar,
- 3 eggs
- 1 tablespoon vanilla
- 1⁄8 teaspoon salt
- 1⁄2 cup flour
- 2 cups blackberries
- 2 packed teaspoons lemon zest
- powdered sugar, for garnish
Preheat oven to 350.
In a blender or in a bowl using an immersion blender, mix the milk, 1/4 cup sugar, eggs, vanilla, salt and flour until light and frothy.
Generously butter 6 6oz ramekins.
Pour 1/4" layer of batter into each ramekin and place them on a baking sheet. Put these in the oven for 5-10 minutes until the batter has formed a film but isn't completely set yet.
Take them out and evenly distribute the berries and the lemon zest between them. Sprinkle the fruit with the remaining 2 tablespoons of sugar before evenly distributing the rest of the batter over the berries in all of the ramekins.
Bake for 45-60 minutes or until a knife comes out clean when inserted in the center.
Allow to cool a bit before dusting with powdered sugar. Serve warm.
With the Kids:
- Invite the kids to help you wash the berries and blend up the batter.
- Ask them to butter the ramekins and help drop in the berries, lemon and sugar when it's time (be careful of the hot dishes)
- While the mini clafoutis are baking, go out into the yard and look for new green shoots and flowers. Try your hand a drawing pictures of them or pressing them in a flower press.
- Learn more about the plants in your neighborhood by looking them up in a good botany book!