Blueberry Clafouti
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup milk
- 2eggs
- ½cup all-purpose flour
- ⅔cup sugar
- ½teaspoon cinnamon
- 1tablespoon unsalted butter
- 2cups blueberries
- 1cup plain nonfat yogurt
Nutritional analysis per serving (4 servings)
338 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 47 grams sugars; 9 grams protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Place the milk, eggs, flour, half a cup of the sugar and the cinnamon in a blender or a food processor. Process until well mixed.
- Step 3
Place the butter in a heavy nine-inch ovenproof skillet or a heatproof baking dish. Place it on the stove over low heat to melt the butter and warm the pan. Remove it from the heat.
- Step 4
Spoon a little of the batter into the pan, swirling it to coat the bottom. Scatter one-and-a-third cups of the blueberries over the bottom of the pan and dust them with a tablespoon of the remaining sugar. Pour the remaining batter over them; place the pan in the oven and bake for about 30 minutes, until puffed and browned.
- Step 5
While the clafouti is baking, stir the yogurt and mix in the remaining blueberries. Dust the finished clafouti with the remaining sugar and serve with the yogurt on the side.
Private Notes
Comments
425 is too hot or 30 mins is too long. Most other recipes of this type call for 350.
Successfully halved this using my blend jet, baked in a small Pyrex casserole, had frozen cherries/blueberries - can’t wait until my blackberries come in this summer - will try it again - maybe slightly less sugar. A spritz of lemon topped it.
Followed the recipe exactly except I used a combination, same volume, of blueberries, black berries and raspberries. I’ve never had clafoutis so didn’t know what I was aiming for. It turned out rather rubbery not fluffy as noted by one. Would that be a problem with over-cooking or?
Haven’t yet made Julia Child’s recipe, but for ease (note the proportionality of ingredients) this is a winner—nice and fluffy and loaded with fruit. Cinnamon optional. (I don’t use the yogurt, so this isn’t breakfast for me.)