Blueberryclafouti Recipes

VERY BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

BLUEBERRY CLAFOUTI

Steps:

• Spray bottom and side of 9 or 10-inch (23 or 25 cm) quiche dish, deep pie plate, or cake pan with cooking spray. Spread blueberries in dish. Set aside.
• Combine eggs, sugar and butter in medium bowl; whisk until blended. Add flour and salt; whisk until blended and smooth. Add milk and vanilla; whisk until smooth. Batter will be thin. Pour batter over blueberries.
• Bake in preheated 375°F (190°C) oven until set and golden brown, about 35 minutes.
• Remove from oven and let cool for 20 minutes. The clafouti will deflate a little as it cools. Sprinkle with icing sugar. Cut into wedges. Serve topped with a dollop of whipped cream.

BLUEBERRY CLAFOUTIS

Steps:

• Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
• When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
• Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
• Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.

CHEF JOHN'S BLUEBERRY CLAFOUTIS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F.
• Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
• In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
• Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
• Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

BLUEBERRY-GINGER CLAFOUTIS

Steps:

• Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
• Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
• In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
• Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
• Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
• Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.

BLUEBERRY CLAFOUTI

Steps:

• Preheat6 the oven to 375°. In a medium size bowl, combine the blueberries with 2 tbsp of the granulated sugar and let stand while preparing the batter.
• In a food processor or blender, whirl the remaining granulated sugar, milk, flour, eggs, orange rind, vanilla and cinnamon for 30 seconds or until smooth. Or put all the ingredients in a medium-size bowl and stir until just blended.
• Lightly grease a 9-in pie plate and arrange the blueberries on the bottom. Spread the batter evenly over the blueberries and bake for 35-40 or until puffed and lightly golden. Sprinkle with confectioners sugar.
• Serves 4-6.

BLUEBERRY CLAFOUTI

Steps:

• Heat oven to 350°F.
• Melt butter in 10-inch tart pan or 9-inch pie plate and coat sides (the extra butter will get used momentarily).
• In medium bowl, stir together 3 tablespoons bake mix, sugar substitute and salt.
• In small bowl whisk cream, water, eggs and almond extract. Pour in excess melted butter from pan.
• Add liquid ingredients to dry ingredients and mix until smooth.
• Toss blueberries with remaining 1 tablespoon bake mix; gently fold into batter.
• Pour into prepared pan.
• Bake 45 minutes or until golden and puffy.
• Serve immediately.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 425 degrees.
• Place the milk, eggs, flour, half a cup of the sugar and the cinnamon in a blender or a food processor. Process until well mixed.
• Place the butter in a heavy nine-inch ovenproof skillet or a heatproof baking dish. Place it on the stove over low heat to melt the butter and warm the pan. Remove it from the heat.
• Spoon a little of the batter into the pan, swirling it to coat the bottom. Scatter one-and-a-third cups of the blueberries over the bottom of the pan and dust them with a tablespoon of the remaining sugar. Pour the remaining batter over them; place the pan in the oven and bake for about 30 minutes, until puffed and browned.
• While the clafouti is baking, stir the yogurt and mix in the remaining blueberries. Dust the finished clafouti with the remaining sugar and serve with the yogurt on the side.

NECTARINE AND BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 325°F. and butter a 2-quart shallow baking dish.
• Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
• Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla, and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangría), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
• Just before serving, dust clafouti with confectioners'sugar. Serve clafouti warm or at room temperature.

SERVICEBERRY CLAFOUTIS / FLOGNARD

Steps:

• 1. Heat oven to 350 degrees. Lightly butter a 12-inch pyrex pie plate or other baking tray.
• 2. Place the half and half cream (or coconut milk Kefir), 1/3 cup granulated sugar, eggs, vanilla, salt, baking powder, and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• 3. Note, 1/3 cup sugar will produce a mildly sweet batter, which I find allows the flavour of the vanilla and berries to shine. Julia Child's original recipe recommended 2/3 cup flour as a base recipe and 1 and 1/4 cup flour for blueberries. I went with 2/3 cup flour and made sure to use frozen berries. I freeze the serviceberries on a flat baking tray after picking them, then store in Ziploc bags.
• 4. You should use the best quality vanilla extract you can find. I make mine from Tito's Vodka and Madagascar or Tahitian Vanilla Beans. 1 ounce beans to 8 ounces alcohol, and let sit for minimum 6 months, ideally 8-12 months.
• 5. Pour a 1/4-inch layer of batter in the baking dish. Place in the heated oven for about 10 minutes until it has set.
• 6.Spread serviceberries over the batter. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• 7. Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.).
• 8. I noticed the clafoutis made with Kefir was more dense. The one made with cream was more fluffy. You can also make it with 2% milk but I don't think that's how Julia Child did it --
• 9. Serve with some ice cream. I suggest coconut milk ice cream as I find that the flavours go very well together. :-).