Clafoutis Blueberry
A batter somewhere between a crêpe and a custard, poured over blueberries and baked until just set and slightly wobbly in the middle. Soft, eggy, and flan-like inside, with fruit through every slice. This is the blueberry version!
Ingredients
- 200 gr blueberries or wild blueberries
- 3 egg
- 200 gr plain flour
- 30 gr unsalted butter melted
- 3 gr baking powder
- 50 gr sugar
- 60 ml whole milk
- 1 pinch salt
Equipment
- 1 electric mixer or whisk
- 1 parchment paper or butter
Instructions
1. Prepare the batter
- Crack the eggs into a mixing bowl and beat them until smooth and frothy. This will create a light, airy base for your Clafoutis.Gradually add the flour and sugar to the eggs, stirring steadily to combine into a silky batter without lumps.Mix in the melted butter, baking powder, and a pinch of salt to add depth and a gentle rise to your Clafoutis.Slowly pour in the cold milk, whisking continuously until you achieve a flowing but thick batter. Add a splash more if it feels too dense.
2. Mix the blueberries with the batter
- Scatter a generous handful of fresh (wild) blueberries evenly across the dish, then gently pour the batter over them to cover completely.
3. Bake
- Bake in a moderately heated oven (around 180°C/350°F) for about 35-40 minutes, until the Clafoutis is puffed, golden, and just set in the middle.
4. Serve
- Let it cool slightly before serving, it’s delightful warm or at room temperature.
Notes
- If fresh myrtilles aren't available, frozen will work well too, just don’t thaw them completely to avoid sogginess.
- For a touch of warmth, sprinkle a little cinnamon or vanilla into the batter.