Clafoutis is a baked French dessert of fruits with a rustic charm. Traditionally, it is made using black cherries although many variation include other fruits such as plums, apples, blackberries or blueberries. The today's blueberry clafoutis recipe is prepared by covering the fresh berries with an orange infused pancake-like batter and then baked in a hot oven until puffed. Serve it warm with a dust of confectioner's sugar and scoops of vanilla ice cream, yogurt or whipped cream alongside.
Although clafoutis is considered a dessert, I love to serve it for breakfast or brunch with coffee or tea. The batter can be very easily prepared by hand and comes together very quickly. For a hint of warm flavors, I added orange zest and fresh juice and a dash of vanilla extract.
Blueberry clafoutis usually puffs impressively in the oven before it collapses in a thick custard. It has a rich taste and texture, very similar with a baked crepe or pancake. If you plan to prepare clafoutis using other fruits, may I suggest using blackberries, raspberries, pears or nectarines. Just keep in my to adjust the sugar depending on the fruit sweetness.
Yield: 4-6 servings Time: 1 hour
- 3 large eggs
- 100g (1/2 cup) granulated white sugar
- 180 ml (3/4 cup) milk
- 120 ml (1/2 cup) heavy cream
- 2 tablespoons fresh orange juice
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 125 g (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- powdered sugar, for dusting
- Preheat the oven to 190°C (375°F). Butter ramekins or a large skillet. Arrange the blueberries in a single layer in a prepared baking dishes.
- In a large mixing bowl, combine the eggs, sugar, milk, heavy cream, orange zest and juice and vanilla extract and whisk until smooth and the sugar has dissolved.
- Gradually incorporate the flour whisking constantly to eliminate any lumps. Once the flour is added, mix in the baking powder and salt.
- Pour the batter evenly over blueberries in the ramekins/skillet until each dish is only a little over halfway full.
- Place the ramekins on a baking sheet and place it in the oven. Bake at 190°C (375°F) for 10 minutes then reduce the heat to 175°C (350°F) and bake for 25 minutes more.
- Place the ramekins/skillet on a wire rack and let it cool for 5 minutes.
- Before serving, lightly sprinkle with powdered sugar.
Tips and Tricks:
- The cooking time may vary, depending on the size of your pan. Always bake for 10 minutes at 190°C (375°F) and then reduce the heat. Monitor the cooking after 20 minutes have passed and every 5 minutes until a toothpick inserted comes out clean.