Blueberry Clafoutis

Votes: 9

Time: 1 hour.
Complexity: easily
Servings: 8

Blueberries transform the traditional French clafoutis into an incredibly moist dessert, perfect for breakfast or dinner. The berries are covered in an egg batter, and the clafoutis is baked in the oven. Its texture is tender, reminiscent of a sweet omelet topped with a scattering of berries. Serve the clafoutis immediately after baking, before it cools, allowing you to fully savor its flavor. If desired, dust it with powdered sugar or top it with fresh whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups blueberries, washed and dried
4 eggs
1 cup of sugar
1 cup of milk
1 tsp vanilla extract
3/4 cup flour
A pinch of fine salt
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: blueberry, eggs, sugar, milk, vanilla extract, flour, powdered sugar

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Place the blueberries in the bottom of a small rectangular glass dish (approximately 20x25 cm).

In a medium bowl, lightly beat the eggs. Add the sugar and continue beating until the mixture thickens and turns pale yellow. Add the milk and vanilla; whisk. Add the flour and knead into a dough. Add a pinch of fine salt and mix. Pour the dough over the berries.
Bake on the middle rack of the oven until the clafoutis is puffed and springs back in the center when lightly pressed, about 45 minutes, rotating the pan halfway through baking.
Remove from the oven and let cool slightly before slicing. Cut into 8 equal pieces and carefully remove from the pan with a cake spatula. Dust with powdered sugar and serve immediately.

Categories:

recipe / Low sodium content / Low fat content / Summer dishes / Desserts / Soufflé, puddings, meringues, meringues / Sweet pies, tarts and casseroles / European cuisine / French cuisine / Dave Lieberman