Blueberry Clafoutis (klafuti) - is a French dessert, a cross between a cake and custard. I just took my clafoutis out of the oven and my house smells like blueberry heaven. I'm trying to use up last years frozen blueberries before this years become ripe. I find frozen blueberries hold up much better in the a clafoutis rather than fresh; they don't sink to the bottom of the batter as much. I like to bake my clafoutis in a cast iron pan.
Recipe: Preheat oven to 350 F. Set aside 1-1/2 cups frozen blueberries. Put 1 cup flour, 1/3 cup sugar, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp baking powder in a bowl and mix together. In a separate bowl beat 4 eggs, then add 1-1/4 cups milk, 1 tsp vanilla, blend together then add to dry ingredients and stir till just barely smooth. In a cast iron pan in the preheated oven melt 4 tbs butter to coat the pan, pour excess butter into the batter and stir till blended. Then pour 1/3 batter into the pan and put back in oven, bake for 7 minutes. Take pan out of oven and sprinkle all the blueberries on the partially cooked batter, then add the remainder of the batter over the blueberries and bake for 50 to 60 minutes.
Cool down to barely warm before cutting. Don't worry if the clafoutis sinks, it's supposed to. In the summer I make peach clafoutis. Julia Child was famous for her cherry clafoutis. You can sprinkle a little powdered sugar over the top but it isn't necessary. Enjoy. (full disclosure-photo isn't mine because my camera broke)
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