How to Make Chef Tim Love’s Blackberry Clafoutis

Ready your skillet for this fruity French dessert.

When he’s not hosting five-course pop-up dinners in his office, Tim Love of Lonesome Dove (with outposts in Fort Worth, Austin, and Knoxville) generously shares his recipe for the perfect blackberry clafoutis. Get your cast-iron skillet ready!


Chef Tim Love

1/2 cup all-purpose flour
1/4 tsp. salt
2 large eggs
4 tbsp. granulated white sugar
3/4 cup whole milk
1/2 tsp. pure vanilla extract
1 lb. fresh blackberries
1 tbsp. fresh thyme leaves
1 tbsp. unsalted butter

Preheat oven to 425 degrees, and place the rack in the center of the oven. Wash blackberries with cold water. In a food processor or blender, mix flour, salt, eggs, half the sugar (2 tbsp.), milk, and vanilla extract. Process for about 45 to 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit.

In a 9-inch cast iron-skillet, melt butter over medium heat, making sure the melted butter coats the bottom and sides of the pan. When the butter is bubbling, add the blackberries and thyme, and cook until the blackberries have softened a bit and are coated with butter (2-3 minutes).

Sprinkle the blackberries with the remaining sugar, and cook until the sugar has dissolved and turns into a syrup (1-2 minutes).

Pour the batter over the blackberries, and bake in cast-iron the skillet for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners’ sugar and yogurt, soft whipped cream, or with vanilla ice cream.