Blueberry Clafouti
This post may contain affiliate links. Thank you for supporting the brands that keep me creative in my tiny kitchen!
I saw this on TV a few weeks ago and decided to give it a try. I ended up using 2 smaller pans instead of 1 (I didn’t have an 8×10″), and used 2 full pints of blueberries. The results were OK but it was really eggy. I’m not sure if it’s because I added extra berries, didn’t bake it quite long enough, or if it was the recipe. Either way, I’ll continue to search for better blueberry recipes than this one.
Blueberry Clafouti
Good Deal with Dave Lieberman
1 ½ pints blueberries, washed and drained
4 eggs
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
¾ cup all-purpose flour
Pinch fine salt
Powdered sugar, for dusting
Preheat oven to 350 degrees F.
Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.
MacGourmet Rating: 3 Stars
