Blackberry Almond Breakfast Clafoutis


I wanted to share my grandmother’s Passover brisket recipe with all of you.  But no matter how many times I fiddle with the proportions, or adjust the oven temperature, it still doesn’t taste like Nannie’s.  While I’ve happily tweaked some of Nannie’s recipes, including her Hanukkah Latkes and her Chocolate Zucchini Loaf, the brisket is sacred. I have a few more tricks to try, and as soon as I get it right I promise to share. But in the meantime, a breakfast treat.

Rich and saucy brisket may be the iconic Passover seder dish, but after two nights of brisket, potato kugel, charoset and macaroons, even deliciously iconic gets old. And matzo for breakfast for eight days? No, thank you.


This sweet and hearty clafoutis breaks up the days in which oatmeal, toast and cereal are off limits. A typical French clafoutis is a light, fruity and eggy dessert, but anytime I can swing dessert for breakfast, I go for it. And why not? Eggs, berries, almonds… sounds like breakfast to me.  You could serve this for dessert, if you like, with a bit of gently whipped cream.  But at breakfast, a dollop of Greek yogurt does the trick.

I love the big, juicy blackberries here.  But feel free to change it up with other fruits, or even a mixture of fruits.  Early spring strawberries would be lovely. 

passover recipe clafoutis

Blackberry Almond Breakfast Clafoutis

Serves 2

nonstick cooking spray

1 cup fresh blackberries

2 eggs

1/4 cup half and half

1/4 cup almond meal

pinch of cinnamon

3 tablespoons turbinado sugar

Preheat the oven to 400 degrees.  Coat a small baking dish with cooking spray.  Beat the eggs until frothy.  Beat in the cream, almond meal, and cinnamon.  Pour the mixture over the berries and sprinkle with the sugar.  Bake until puffed, brown, and set in the center, about 35 minutes. Serve warm, with Greek yogurt if desired.

A note on the baking dish: you can double the recipe and bake in a 9-inch square pan, if you prefer.  To prepare the recipe for just two servings, feel free to use whatever small oven-safe dish you have on hand. This is a very forgiving recipe!  But the larger the dish, the more the batter will spread out, and the less cooking time you will need. So keep an eye on the clafoutis as it bakes.

Published in: on April 14, 2011 at 7:55 pm  Comments (20)  
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