Today, I am going to share a French recipe that I often make at home: Blueberry Clafoutis. It is made with simple, pantry staples, that I am sure you already have at home!
Besides, you can easily make this dessert dairy-free (see recipe for suggestions), so even I and all my fellow lactose intolerant readers can eat it.
I love how good it tastes, and I love the fact that it comes together in less than 5 minutes. My kids like it, but I think my husband likes it even more.
It tastes best when lukewarm, but I don’t mind eating some for breakfast the next morning… after all, it is made with fruits, eggs and milk, right? 😉
Bon appétit and enjoy the video!
Blueberry Clafoutis
Blueberry Clafoutis - a classic French baked egg-and-milk custard with blueberries, made with all pantry staples.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Ingredients
- 250 gms – ½ lb. blueberries
- 100 gms – 4/5 cup self raising flour
- 4 eggs
- 140 + 20 gms – 1 cup + 1 tbsp sugar
- 1 pinch salt
- 30 gms – 2 tbsp butter melted + a little to grease the pan (or dairy-free spread)
- 250 ml – 1 cup milk or dairy-free milk
- 1 tsp vanilla essence
- Icing sugar
Instructions
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Put the self raising flour, eggs, 140 gms – 1 cup of sugar, salt, melted butter, milk and vanilla essence in a blender and blend until smooth.
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Grease a 20x20cm (8x8 inches) baking dish with some melted butter, sprinkle the remaining sugar on it and add the blueberries.
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Pour the batter on top of the blueberries.
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Bake in a pre heated oven at 180°C – 355°F for 45 minutes to 1 hour (depending on your oven and on the depth of your dish). It’s ready when the batter has set and the top is golden brown.
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Let the clafoutis cool down slightly and dust it with icing sugar before serving it lukewarm.
This looks so delicious and pretty!
This looks as good as it tastes. I just tried this at home for my sister’s birthday and it came out really well. The only thing I changed was served it after some time from preparation. It was still good because I am not a fan of lukewarm, stuff. Anyways, brilliant recipe, dear. Thanks.