Clafouti, (pronounced Kla-FOO-tee) is a classic French dessert also known as clafoutis. Traditional clafouti is made with dark, sweet cherries; however blueberries are a delicious alternative to bake this easy to make summer treat. The fruit is placed in the bottom of a greased baking pan or cast iron skillet and then a thin batter is poured over the fruit. As it bakes the batter puffs up around the fruit then sinks in the middle as it cools. Clafouti appears to be a cake, but is really like a fruit-filled custard. It is usually served warm with confectioners’ sugar sprinkled on top before serving. I personally prefer clafouti chilled and served with a dollop of sweetened whipped cream. Serve clafouti either directly from the pan, or transfer to a serving plate.
¾ cup all purpose flour
2/3 cup granulated sugar
½ teaspoon ground cinnamon
3 large eggs
1¼ cups milk (preferably whole milk)
1 teaspoon pure vanilla extract
3 cups blueberries, rinsed, and dried
1 or 2 teaspoons confectioners’ (powdered) sugar
- Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan or one 10 inch cast iron skillet; Lightly grease bottom and sides of the pan.
- In a medium mixing bowl, combine flour, sugar, and cinnamon; whisk together to mix. Set aside.
- In a small bowl, lightly beat the eggs with a wire whisk until foamy. Beat in the milk and vanilla until combined. Gradually whisk the egg mixture into the flour mixture, whisking until batter is smooth and free of lumps.
- Place blueberries in the bottom of the baking pan. Pour the batter over the blueberries.
- Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire cooling rack for 10 to 15 minutes before serving.
- Before serving, use a fine-mesh sieve to dust the top of the clafouti with confectioners’ sugar.
- Cut into pie-shaped wedges and serve warm directly from the baking pan or remove from pan and place on a serving plate. A delicious option is to refrigerate the clafouti first and serve chilled.
- Refrigerate leftovers
The King Arthur Flour Baker’s Companion, Countryman Press, Vermont, 2003
Description: Baked Fruit Custard
Pan: One 9" Round Layer Cake or One 10" Cast Iron Skillet
Pan Prep: Lightly Greased
Oven Temp: 350o
Prep Time: 20 Minutes
Baking Time: 40 to 50 Minutes
Serves: 8 to 10
Storage: Cover and Refrigerate
Recipe Type: Tart, Custard, Blueberry, Fourth of July
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