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August 11, 2022

Blueberry Clafoutis

A blueberry clafoutis in a baking dish on a wooden table outside
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Blueberry Clafoutis

If you haven't tried French clafoutis yet, you're in for a treat. Clafoutis is a common French dessert spelled both clafoutis and clafouti, and pronounced Kla-FOO-tee. The texture of a clafoutis is a cake- like custard, and it is commonly made with pears or cherries.  Here's a simple recipe I learned in France that you can use with almost any fruit, such as rhubarbcherries or a mixture of fruits.

  • Author: Caterina De Falco
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 40-50 minutes

Ingredients

Scale

1 pint of blueberries

3/4 cup of heavy whipping cream

3 eggs

1/2 cup of milk

1/3 cup sugar

1/2 cup all-purpose flour

1 teaspoon of homemade vanilla or good quality vanilla

Optional - 2 tablespoons of confectioner sugar, and 1 teaspoon of orange water

Instructions

1. Heat the oven to 375°F.

2. Butter a 9-10 inch tarte or baking dish. Tip-Keep butter wrappers in the refrigerator, place about a 1/2 teaspoon of butter in a wrapper, and rub it in the baking dish. Butter wrappers can be reused several times.

3. Combine the flour and sugar in a mixing bowl. In the middle, make a well and add the eggs. Whisk the flour mixture and eggs for about 1-2 minutes, just to combine.

4. Add about 1/3 of the milk into the flour and egg mixture, and whisk until a thick batter forms.  This helps to prevent  lumps in the batter, rather than adding all of the milk at once. 

5. Add the rest of the milk, cream, vanilla, or orange water, and whisk until well combined.

6. Place the blueberries in the baking dish. 

7.Pour the batter over the blueberries. Push the blueberries around to even distribute them in the dish. 

8. Bake for 30-40 minutes or until firm and golden on top. Do not over-bake. The clafouti will be too dry. It should be a firm custard.

Traditionally, a clafouti is topped with a dusting of powdered sugar. Place 1-2 tablespoons of powdered sugar in a sieve and sift on top of the clafoutis to add the powdered sugar.

Serve the clafoutis warm or cold.

Notes

Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.


Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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