Blueberry Clafoutis
Clafoutis is French for delicious! Think pancake, crepe, and dutch baby all rolled into one perfectly sweet, custardy, blueberry masterpiece. Did I mention it's also super easy to make?
Servings: 8 slices
Equipment
- Food Processor or Immersion Blender
- 9" Ovenproof Skillet or Dish
- Small Saucepan
- Measuring Cups and Spoons
- Medium Mixing Bowl
- Rubber Spatula
Ingredients
Clafoutis Batter
- 1/2 Cup All-Purpose Flour
- 2 tbsp Sugar
- 1/4 tsp Salt
- 2 Eggs
- 1 tbsp Salted Butter melted
- 3/4 Cup Whole Milk
- 1/2 tsp Vanilla Extract
- 1/8 tsp Almond Extract
Blueberries
- 1 Pint Fresh Blueberries rinsed
- 1 tbsp Salted Butter melted
- 1 tbsp Sugar
Instructions
Clafoutis Batter
- Preheat the oven to 425 degrees and lightly grease a 9" oven-proof skillet, tart, or pie plate.
- In your food processor or medium-size mixing bowl with an immersion blender, combine all of the Clafoutis batter ingredients and blend until smooth and no flour lumps remain.
- Put to the side and let sit for 5 minutes or until blueberries are ready.
Blueberries
- Melt one tbsp of salted butter in a small saucepan over medium heat.
- Rinse 1 pint (about two cups) of fresh blueberries, and add them to the saucepan/butter.
- Sprinkle 1 tbsp of sugar over the blueberries and continue stirring until all the sugar dissolves and becomes a syrup (3-5 minutes).
Combine
- Pour the blueberries and syrup into the bottom of the lightly greased ovenproof dish and spread out evenly.
- Take the batter and pour this all over the blueberries.
- Bake on the middle rack of the oven for 20-30 minutes or until the center is set and the sides are golden brown. Do not open the oven door during baking or the Clafoutis will collapse.
- Once it is finished baking, remove it from the oven and allow it to cool on a cooling rack for 5 minutes before serving warm with a dusting of powdered sugar, or homemade whip cream! Enjoy!