Savory Blackberry Clafoutis

Savory Blackberry Clafoutis
Recipe Date:
June 9, 2020
Cook Time:
Imperial (US)
paired with 2015 petite sirah
  • 1 cup heavy cream
  • 1 lb blackberries (halved)
  • 4 large eggs
  • 1 cup almond flour
  • 1 bunch thyme
  • 1/4 cup honey
  • 2 tbsps extra virgin olive oil
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 Meyer lemons (zested)

Preheat oven to 325 degrees. 
Combine heavy cream, eggs, honey and olive oil in a medium sized bowl and whisk until well blended.
Mix almond flour, corn starch, thyme, salt and pepper in a separate bowl.
Pour wet ingredients into the dry and whisk until smooth.
Pour batter into an 18” x 13” sheet pan.
Place halved blackberries in the batter in whichever pattern you choose.
Bake for 15 minutes or until golden brown.
Remove from oven and let cool.

To Serve: 

Using a cookie cutter of your choice cut the clafoutis and arrange on a serving platter. 
Top with Meyer lemon zest.