Blueberry Clafouti

Blueberry Clafouti

I’m up to my you-know-what in blueberries. Seriously. I’ve gone berry picking so many times in the last week that Scarlett now thinks everything we eat is suppose to be blue. It’s why I was pressed to come up with a few more recipes that I could weave berries into. So why not a clafouti?

A traditional French dessert using cherries, a clafouti is like a cross between a pancake and a custard. Since I’m not using cherries, it’s actually suppose to be called a flaugnarde, but who am I to split hairs over the proper French name? I’m a woman drowning in blueberries so I’m throwing them into anything, no matter what you want to call it. However, I did call this particular clafouti breakfast one morning. If it crosses paths with a pancake and looks like a giant one, then I’m calling it the first meal of the day. It’s why omitted the sprinkling of confectionary sugar on the top that is also customary. Why add more sugar to our breakfast? I know. I know. It’s still a dessert. Not breakfast. Just let me have my moment…..

 

 

 

 

 

 

 

 

 

 

 

 

Blueberry Clafouti

Ingredients

  • 1/4 cup sugar
  • 1/4 cup spelt flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 pound fresh blueberries

Method

Preaheat oven to 375. Grease a 9 inch pie dish and set aside.

In medium bowl, whisk flour, sugar and salt.

Whisk each egg in one at a time.

Whisk milk and vanilla and incorporate into batter.

Arrange blueberries in a single layer in the bottom of the dish.

Pour batter over and bake for 40 to 45 minutes, or until clafouti is a golden brown and puffed.

When I asked Scarlett to help me make this dish she told me, “If I can’t say it why should I make it?” She had a point but she took over anyway. Once it was out of the oven–in all it’s puffy, blue brilliance–she told me she didn’t want to have any. However, in the end, she ate three pieces of it. Is that the secret to meal-time struggles? Just let them eat clafouti?

 

 

 

 

You might also like

By Ingredient

Lisa’s Letters Home: Brioche, And a Farewell to my Kitchen

Today, we bid farewell to our kitchen. Goodbye, 80s monstrosity with your lack of counter space. So long, painted (peeling) wall tiles. Adieu, junk drawer that we could never fully

Snacks & Desserts

No-Bake Oat and Fruit Bars

The month of June is like the month of December to me. It’s jammed with events and as the month wears on, like my stress level, my schedule only gets

Dairy

Artichoke, Gruyere and Spinach Savory Bread Pudding

I remember when Scarlett was real little. I was killing some time one afternoon after a Gymboree class and got to talking to another mom. Her one daughter was nearly

4 Comments

  1. elanamatic
    July 26, 09:32 Reply

    this whole post is adorable! i am obsessed with blueberries lately too and would totally let my kids have this for a breakfast treat. “If I can’t say it, why should I make it?” haha!

  2. dawn
    July 26, 09:46 Reply

    Will frozen blueberries work instead of fresh?

  3. Um, this looks INCREDIBLE! I was wondering the same thing about frozen blueberries. Would it make a huge difference? It just looks so good, and I have frozen blueberries in the freezer at the moment. Yum!!

    • Laura Keogh
      July 31, 22:35 Reply

      Yes! Frozen blueberries would also work. You may just have to adjust baking time a few minutes longer. Keep on eye on your clafouti to be sure not to over bake. Let us know how it works out!

Leave a Reply