Easy Blueberry Clafoutis Recipe
A very simple and easy recipe for blueberry french clafoutis or flognarde, which takes less than 10 minutes to prepare. A smooth, creamy blueberry dessert.
SERVING:10
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INGREDIENTS
- For a 20 or 22 cm (8 or 9 inch) baking dish
- 500 g (17.6 oz) fresh or frozen blueberries
- 130 g (4.6 oz) sugar, or more to taste
- 4 eggs
- 100 g (3.5 oz) all-purpose flour
- A pinch of salt
- 1 teaspoon vanilla extract or 1 packet of vanilla sugar
- 200 ml (6.8 fl oz) whole milk
- 200 ml (6.8 fl oz) heavy cream (you can use milk instead)
PREPARATION
- Preheat oven to 180°C (350°F).
- Butter and flour the tin and remove any excess. I sprinkled it with brown sugar, but I prefer flour as the base holds together better.
- Sift the flour into a bowl, then add the salt, sugar and vanilla (or vanilla extract). Mix with a whisk, then add the eggs in the center.
- Mix well until smooth, like a crepe batter. You can use a blender or an immersion blender.
- Add the milk and cream a little at a time, stirring constantly to dilute the paste.
- If you still have small lumps, strain the paste.
- Pour the batter into the mould, then add the blueberries. You can start by placing the blueberries in the mould, then pouring the liquid batter over them.
- Bake for around 55 minutes, or until the clafoutis is golden and set in the center. A knife blade inserted in the center should come out clean. Adjust the cooking time to suit your oven.
- Important: Check cooking time after 45 min. You can open the oven without worry.
- The clafoutis puffs up as it bakes, rather like a cheesecake, then falls back as it cools. It's perfectly normal.
- Remove from oven and allow to cool completely if you wish to unmold. It can be enjoyed warm or at room temperature for a more melt-in-your-mouth experience.
- Its texture remains perfect even after 2 days, although it firms up slightly in the fridge.
- You can also serve it directly in the dish and dust it with powdered sugar if desired.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!