Blackberry Clafloutis (pronounced kla-FOO-tee) is simply elegant. Simple to make and elegant!
I drafted this post a while back, prior to Dad’s 90th birthday party celebration and the quick turnaround trip to my nephew’s funeral. Times of celebration, though one included grieving, of two wonderful people in my life. I am grateful and blessed because of having such a wonderful Dad and wonderful Nephew. Sometimes things come at us in waves and we have to withstand the storm and look to our constant source of strength.
These are some very unique days and people are looking for ways to entertain, uplift and cope. Stay strong and faithful and enjoy the opportunities to do things together or for yourself if you live alone. Endulge in some of your interests or passions. Read that book you’ve wanted to read, try a new craft, recipe or whatever your little heart fancies!
My heart fancies new, fancy named recipes. It’s a bonus when the recipe is quick and easy and resulst in something special and delicious! I see a pattern in my recipe finds and interests, as of late. I am drawn to recipes with a fancy or quirky name and that I have never heard of or tried before. I’m expanding my horizons (oh, wait…maybe that is my waistline)!
I know I should be making a better effort of adhering to the cardiologist recommended diet (The Mediterranean Diet) but until I do I will share my fancy, elegant and delicious finds with all of you!
Clafoutis is often made using cherries. I made my first clafoutis with blackberries.
I wonder how many times I can say clafoutis in this post!
It is very good with brandy cream on top (which is a tad melted in the photo)…
still yummy!
The link below will take you to the recipe that I followed.
https://www.organicvalley.coop/recipes/blackberry-clafoutis/
The recipe called for 1 T. orange liqueur (or brandy). I mixed 1/8 t. pure orange extract with one T. brandy. I added just a hint of orange extract and brandy, to taste, in the whipping cream for the topping. Of course, you can omit the liqueur and just use orange juice in the clafoutis. One final note about this little lovely dandy…it does become a very firm custard after chilled. Just pop it in the microwave for a quick warm up…voila!
Clafoutis, clafoutis, I love that clafoutis! There, I said it again, which brings to mind a song from long ago. Baby Boomers will remember this one…
Until we meet again…
May you find peace and strength;
Share you strength and faith…
And be simply blessed!
(Maybe even with some simply elegant, fancy and delicious Clafoutis)!
~Vee
Home And The Range 
This takes me back! When I was in middle school we had an international day at school. Of course, I forgot and remembered late the night before. I dug through mom’s cookbooks and made a Clafoutis. This one looks absolutely gorgeous — thank you for the trip down memory lane 🙂
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That is so wonderful! I am so glad that this post brought you such a great memory! Thank you for the compliment and for visiting my little blog!
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Clafoutis sounds wonderful (and fun to say). I enjoyed learning a little about the history of this dessert.
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Thank you Sheryl! I’m glad you enjoyed a bit of history about this fun to say delight! 🙂
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We all need a treat right about now. This is one of our favorites!
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One of your favorites? Fantastic!! And, yes, we do all need and deserve a treat about now…and then works too!
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Yes, as soon as the cherries ripen, the grandkids ask to make it! One of their favorites too!
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