Cla-fou-whuh? A clafoutis (pronounced cluh-foo-tee) is a rustic French dessert with a custard-like filling dotted with fresh fruit. It originates from Limousin, a region located in southern France. This region is known for its sweet black cherries, which are the traditional filling for this dessert. However, after a trip to the Wausau farmers market, I had a plethora of fresh blueberries on hand (we purchased a 10-pound box of 'em!), so rather than go the traditional route, I made a blueberry clafoutis instead. This rich dessert is best served warm, but if you let it cool completely, you can easily reheat it in the microwave (quellle horreur!) before serving.
Julia Child's Blueberry Clafoutis (printer-friendly version)
makes 8-10 servings
unsalted butter for skillet
1 1/4 cups organic low-fat (1 or 2 percent) milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon kosher salt
1 cup unbleached all-purpose flour
2 heaping cups blueberries, rinsed, drained, and lightly patted dry
powdered sugar
1. Preheat the oven to 350 degrees. Lightly butter a flameproof/heat-safe skillet (should be at least 1 1/2" deep).
2. Add the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour to a blender. Blend on high until smooth and frothy, about one minute.
3. Pour 1/4 cup of the batter into the prepared skillet. Turn an over burner to medium-low and set the skillet on top. Let cook until the batter just sets, about 2-3 minutes. Remove the skillet from the stovetop.
4. Scatter the blueberries evenly overtop the batter. Sprinkle the remaining 1/3 cup sugar over the blueberries. Top with the remaining batter, smoothing with a spatula if necessary.
5. Bake in the oven for 45-50 minutes, or until the top of the clafoutis is golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool slightly.
6. Sift powdered sugar over top before serving.
(adapted from this New York Times article)
makes 8-10 servings
unsalted butter for skillet
1 1/4 cups organic low-fat (1 or 2 percent) milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon kosher salt
1 cup unbleached all-purpose flour
2 heaping cups blueberries, rinsed, drained, and lightly patted dry
powdered sugar
1. Preheat the oven to 350 degrees. Lightly butter a flameproof/heat-safe skillet (should be at least 1 1/2" deep).
2. Add the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour to a blender. Blend on high until smooth and frothy, about one minute.
3. Pour 1/4 cup of the batter into the prepared skillet. Turn an over burner to medium-low and set the skillet on top. Let cook until the batter just sets, about 2-3 minutes. Remove the skillet from the stovetop.
4. Scatter the blueberries evenly overtop the batter. Sprinkle the remaining 1/3 cup sugar over the blueberries. Top with the remaining batter, smoothing with a spatula if necessary.
5. Bake in the oven for 45-50 minutes, or until the top of the clafoutis is golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool slightly.
6. Sift powdered sugar over top before serving.
(adapted from this New York Times article)
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