Clafouti: Whole Wheat Berry

The last nominated film I am cooking for is Hugo. However, this dish is also a nod to Midnight in Paris and perhaps one more film as well. I can’t really say which film this dessert is also a tribute to, without spoiling the movie for those who haven’t seen it!

We still haven’t seen Hugo. I could have made a trip to the theater (I was wrong about Hugo showing on OnDemand), but I opted to catch up on Desperate Housewives instead. I’m not trying to dissuade anyone from watching Hugo, I just haven’t been jumping at the chance to watch a movie that looks like it is made for children, (but isn’t?). I am however, jumping at the chance to try my hand at all things French. For the actual ceremony tomorrow, I will be making a French dessert and cocktail. C’est magnifique!

Hugo is a 2011 3Dfamilymystery film based on Brian Selznick‘s novel The Invention of Hugo Cabret about a boy who lives alone in a Paris railway station and the enigmatic owner of a toy shop there. – Wikipedia

There is a French dessert which is easy enough for children to make, but better yet for them to eat! It’s called clafouti and is most often made with cherries. Because I don’t have an extra thousand hours or latex gloves to pit cherries, I chose to make a blackberry clafouti.

Clafouti is pronounced cla-FOO-tee, rhyming with ya-booty. The kids were fa-reaking out when this came out of the oven. Max was yelling, “Cookie!” Dallas chanted, “Pie! Pie! Pie!” Our dessert/breakfast could barely cool while I whipped some cream to serve up to my sugar-zealous children.

They were both wrong, by the way. Clafoutis are a meeting between custard and cake. They are light and a bit creamy with the denseness forming around the outside crust. I don’t feel too bad dishing this out for breakfast either, as this is a whole-wheat and naturally sweetened dish. It was probably better for them than any Eggo I might throw in the toaster!

This recipe has been adapted from Mark Bittman’s The Best Recipes in the World. 


Blackberry Clafouti
Recipe Type: Dessert
Author: Food It Forward – Adapted from [url href=”″ target=”_blank” title=”clafouti”]Mark Bittmantman[/url]
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 Tbs. butter (for greasing pan)
  • 13 packets of stevia or 1 T. plus 1/2 cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 cup whole wheat flour
  • 3/4 cup half-and-half
  • 3/4 cup milk
  • Pinch salt
  • 2 pints berries
  • confectioner’s sugar for dusting
  1. Heat the oven to 375 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Add your berries and sprinkle it with a tablespoon sugar, then swirl dish to coat evenly.
  2. Beat eggs well, then add remaining sugar. Beat until somewhat thick. Add vanilla then flour, and beat again until smooth. Add the half-and-half, milk and salt, and whisk until smooth.
  3. Bake for about 25-30 minutes, or until clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners’ sugar over it, and serve warm or at room temperature.
We are off to the farmers market shortly and hope to find something interesting, even though it is still the middle of winter. Blah! At least the sun is shining for another day until the rain returns. Happy Saturday everyone, get your tuxedo steamed and your gowns ready, then let’s meet up tomorrow afternoon for our pre-awards cocktail!

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