Try something a little new (and French) for brunch.
If you prefer, you could even use your blender for this step.
Unlike pancakes, clafoutis doesn’t need to be flipped.
Credit:Jennifer Causey; Food Stylist: Margaret Monroe Dickey
What Is Clafoutis?
The pits in the cherries add a subtle almond flavor to the confection when baked.
Clafoutis originated in south-central France.
Top with a dollop ofwhipped creamor whipped creme fraiche for an additional touch.
Ingredients
2cupsfresh blueberries (about 12 oz.)
1/2cup(about 2 1/8 oz.)
Butter a 2 1/2-quart, 9-inch square baking dish or cast-iron skillet.
Sprinkle blueberries evenly over bottom.
Make batter:
Whisk together flour, sugar, and salt in a large bowl.
Whisk in cream, eggs, melted butter, and vanilla until completely smooth.
Let batter stand 5 minutes.
Slowly pour batter evenly over blueberries.
Let stand 10 minutes.
Sprinkle with powdered sugar just before serving.
Frequently Asked Questions
Overbaked clafoutis can become rubbery once cooled.
Clafoutis can be baked in glass, ceramic, or even a cast-iron skillet.
Bake only until set and the edges are golden.
Clafoutis batter can be quickly whizzed together in a blender.
Add the wet ingredients first, then the dry, and quickly blend just until smooth.
it’s possible for you to use frozen fruit when making clafoutis.
Give the frozen blueberries a quick rinse and pat dry to eliminate excess leaching of color into the batter.
