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 - 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
- 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
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.
Grease a 20x20cm (8x8 inches) baking dish with some melted butter, sprinkle the remaining sugar on it and add the blueberries.
Pour the batter on top of the blueberries.
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.
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.