13 hours ago
Monday, June 8, 2015
I always make a cherry clafoutis, but I have so many pints of blueberries this week, I figured why not try it with them instead.
I made this early yesterday morning for Sunday breakfast, then put it outside on the patio table and fed the neighbors (since you should eat clafoutis right away, while warm).
What is a clafoutis, you ask?
We have been over this many times over the years.
A clafoutis is a puffed eggy souffle like dessert from the Limousin region of France, and usually made with cherries (the pits stay in).
I liked this version even better with the blueberries, because there is no pitting cherries!!!! woo hoo!
Some recipes use more flour to make a firmer pudding, but I like using only 1/2 cup, because it turns out more like a flan, lighter, and more like a custard.
It's so good and so easy.
1 pint of blueberries, washed
2/3 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
3 large eggs
1 cup whole milk
1/2 cup of flour
pinch of salt
Butter a 3 quart baking dish. Preheat oven to 425F.
Place the blueberries on the bottom of the casserole.
Whisk all ingredients together and pour into buttered baking dish.
Bake 25-30 minutes.
The clafoutis will magically puff up, but then will sadly deflate.
Don't be sad.
Let cool 10 minutes, then sprinkle w/ powdered sugar and serve!