Blueberry Clafouti
Courtesy of Egg Farmers of CanadaThis French dessert, made by baking fruit in a pancake-style batter, traditionally features cherries. Enjoy it warm or at room temperature with a sprinkling of icing sugar and a dollop of whipped cream.
Ingredients
- 2 cups 500 mL blueberries
- 3 eggs
- 1/2 cup 125 mL granulated sugar
- 1 tbsp 15 mL melted butter, cooled
- 1/2 cup 125 mL all-purpose flour
- 1/8 tsp 0.5 mL salt
- 1 cup 250 mL milk
- 1 tsp 5 mL vanilla
- Icing sugar
- 1 cup 250 mL whipped cream
Instructions
- Spray bottom and side of 9 or 10-inch (23 or 25 cm) quiche dish, deep pie plate, or cake pan with cooking spray. Spread blueberries in dish. Set aside.
- Combine eggs, sugar and butter in medium bowl; whisk until blended. Add flour and salt; whisk until blended and smooth. Add milk and vanilla; whisk until smooth. Batter will be thin. Pour batter over blueberries.
- Bake in preheated 375°F (190°C) oven until set and golden brown, about 35 minutes.
- Remove from oven and let cool for 20 minutes. The clafouti will deflate a little as it cools. Sprinkle with icing sugar. Cut into wedges. Serve topped with a dollop of whipped cream.
Variations:
- Instead of blueberries, try other fruits such as raspberries, pitted cherries, or sliced apples, pears or apricots. You’ll need enough fruit to cover the bottom of the dish (2 to 3 cups/500 to 750 mL).
- Add a pinch of cinnamon or cardamom to the batter.
- Use almond extract instead of vanilla.
- Instead of whipped cream, serve with ice cream, crème fraiche or vanilla yogurt.
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