Blueberry Clafouti

Remember the Julie/Julia  project. I think of it when ever I pull out my Mastering The Art of French Cooking . I'm unlikely to ever cook the entire book  as Julie did but I do enjoy using it for the occasional recipe. The recipes are so detailed they are fool proof. This Blue berry Clafouti is from the book.

BLUEBERRY CLAFOUTI
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 1/4 cups sifted all purpose flour

METHOD
Preheat oven to 350 degrees.
In an electric blender place all the above ingredients in order as written. Cover and blend 1 minute at top speed.
Pour a 1/4 inch layer of batter into 7 - 8 cup lightly buttered fireproof baking dish or Pyrex pie plate 1 1/2 inches deep  (I used a oven proof  china flan dish ).

Set over moderate heat (use an asbestos mat if dish is not fire proof) for a couple of minutes until the film of batter has set in the bottam of the dish. Remove from the heat. Spread the blueberries over the batter and sprinkle on an extra 1/3 cup granulated sugar. I omitted the extra sugar. Pour on the rest of the batter.

Place in the middle of the oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged in the centre comes out clean. Mine was ready in about 35 minutes.

Sprinkle top with powdered sugar just before bringing it to the table. The clafouti need not be served hot but it should still be warm. It  will sink slightly as it cools.

Comments

[Kat]

this looks wonderful!

[Tim]

It looks 'interesting!' I would love to know how it tasted! I might try it with a different type of berry.

[beccy]

Looks delicious

[barbara]

Thanks Kat and Beccy.
Tim - Tasted great, a smooth batter surrounding juicy berries. The original recipes uses 2/3 cup flour if using cherries or stone fruit but Julia says to up it to 1 1/4 for berries because of the extra juice.

[Tanna]

I did the cherries years ago and it was so wonderful. Blueberry would be great.

[Isis]

mmm looks very nice. I have tried once with cherries, I had to pit them and the stones were all over the kitchen table, what a mess I had made. But the clafouti was delicious.

[Patricia Scarpin]

Hi, Barbara,

This is a recipe I want to try - I've never made clafoutis and it will be hard to find cherries here for a reasonable price. Blueberries will replace cherries beautifully I think.

Tks for sharing!

[barbara]

Tanna - I think I'll do the cherry one tonight.
Isis - I'm not looking forward to pitting the cherries :)
Patricia - thanks for dropping by. Cherries are in season here, come back tomorrow to see my cherry attempt.

[Veron]

Such a pretty name clafoutis. Never had it before but it certainly looks good, what with all those blueberries!

[chris B]

This is one I will definately be trying as I absolutely love blueberries.

[gisele]

I do this with cherries, other berries, stone fruit, and tinned berries/fruit when not in season. It's my boyfriend's favourite dessert, he requests it whenever we have a special meal.

With fresh pitted cherries it is divine, you may want to knock back the sugar a little, can get quite sweet.

[barbara]

Veron - I bought a huge punnet at the market on Sunday and they were delicious.
Chris - I look forward to hearing if you enjoyed it.
Gisele - I made it with cherries today and it was delicious. The cherries around this week are fantastic aren't they

[arfi]

it looks wonderful!

[Deniz]

Colors in the photos are great!

[barbara]

Thankyou Deniz

[Smit]

this one is simple & nice.n