Recipe: Coconut Blackberry Clafouti à la Julia Child
“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” – Julia Child
For today, Julia Child’s 100th birthday, it seemed only fitting that I add one of her classic recipes to my repertoire in celebration. She was well known for her calfouti, which is pretty much a fancier version of a Dutch Baby pancake, and with a pint of freshly picked blackberries, I couldn’t resist making a revamped gluten free version made with coconut flour and milk.
- 1 1/4 cups coconut milk
- 1/2 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1/8 teaspoon sea salt
- 1/2 cup coconut flour
- 3 cups blackberries
- powdered sugar
Preheat oven to 350F.
In a blender, blend the coconut milk, 1/4 cup of sugar, eggs, vanilla, salt and coconut flour. Grease an 8-cup baking dish and pour in enough batter to cover bottom of the pan with about a 1/4 inch layer.
Bake for about 5-7 minutes, until batter is set but not baked. Distribute the blackberries evenly over the set batter and sprinkle rest of sugar on top. Pour rest of batter over the blackberries and sugar.
Bake 45-60 minutes.
Sprinkle with powdered sugar and serve warm.