The blueberry clafoutis recipe is a simple and delicious dessert, combining a creamy texture with fruity flavors. Easy to make, it’s perfect for any occasion, whether for a snack or dinner. The blueberries add a fresh touch, while the light batter creates a perfect balance with their sweetness. Try this recipe that will surely delight any sweet tooth.
Ingredients of Blueberry Clafoutis recipe
3 cups fresh blueberries
4 large eggs
½ cup sugar
1 cup flour
2 cups whole milk
1 tsp vanilla
2 tbsp butter
Pinch of salt
Powdered sugar for dusting
Blueberry Clafoutis recipe Execution
Preheat the Oven: Preheat your oven to 350°F (180°C). Butter a 10-inch pie dish or oven-safe baking dish.
Mix Eggs and Sugar: In a large bowl, whisk together the eggs and sugar until the mixture turns pale and slightly frothy.
Incorporate the Dry Ingredients : Gradually add the flour to the egg mixture, whisking continuously to avoid lumps.
Add Wet Ingredients : Slowly pour in the milk while whisking to create a smooth batter. Add the vanilla extract, melted butter, and salt. Mix well until fully combined.
Prepare the Dish: Evenly spread the blueberries in the buttered dish.
Combine Batter and Blueberries : Once the edges are set, carefully roll the omelette from one side to the other, creating a rolled log shape. Remove from heat.
Bake: Bake for about 45 minutes, or until the top is golden and a knife inserted into the center comes out clean.
Cool and Garnish: Let the dish cool slightly before sprinkling powdered sugar on top.
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Additional tips
- Substitute blueberries with cherries, raspberries, or a mix of berries if desired.
- The batter should have a liquid consistency, similar to pancake batter
- It’s normal if the berries float to the top.
Blueberry Clafoutis Recipe FAQs:
- Can I use frozen blueberries?
Yes, but do not thaw them before adding them to the dish. Adding them frozen prevents them from bleeding into the batter too much. - Can I substitute the milk with a non-dairy alternative?
Yes, almond or soy milk can be used as a substitute. The texture might be slightly different. - Do I need to grease the baking dish?
Yes, buttering the dish is essential to prevent the clafoutis from sticking and ensures easy removal. - How do I know when the clafoutis is done?
The clafoutis is done when the top is golden brown and a knife inserted into the center comes out clean. The center may still be slightly jiggly. - Can I add other flavors to the clafoutis?
Yes, you can add a pinch of cinnamon or lemon zest for extra flavor. - How should I store the clafoutis?
Store leftovers in the refrigerator for up to 3 days. - Can I use other berries instead of blueberries?
Yes, cherries, raspberries, or a mix of berries work well. - Why did my berries sink to the bottom?
This can happen if the batter is too thin. Make sure to measure the flour and milk accurately. - The batter seems very liquid; is that normal?
Yes, the batter should have a liquid consistency, similar to pancake batter. - Can I make this recipe ahead of time?
The clafoutis is best served fresh, but you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Add the berries and bake just before serving.
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