Did anyone else get bit by the #cooking bug after watching Julie and Julia? This blueberry clafoutis from Julia Child (adapted by NYT Cooking) almost makes me want to quit my job and try out all her recipes! Clafoutis is a French dessert that tastes like a cross between a pancake and flan. It’s extremely easy to make and the custard like texture truly melts in your mouth! I used blueberries for this recipe, but you can use whatever fruit you want – and make sure you garnish with a heavy dose of powdered sugar!
Blueberry Clafoutis
Equipment
- Cast iron pan
- blender
Ingredients
- 1 1/4 cups whole milk
- 2/3 cup granulated sugar, divided
- 3 large eggs
- 1 tbsp vanilla extract
- 1/8 tsp salt (just a pinch)
- 1 cup all-purpose flour
- 1 pint blueberries, rinsed and drained
- 1/4 cup powdered sugar, for dusting
- butter for greasing pan
Instructions
- Preheat oven to 350°F. Grease your pan with butter, making sure to get the sides well greased as well as the bottom.
- Add milk, 1/3 cup sugar, eggs, vanilla, salt, and flour to a blender, and blend at top speed until fully mixed and aerated, about 1 minute.
- Pour enough batter into the pan until it's about 1/4 inch deep. Put the pan on the stove on low heat for 2-3 minutes, to let the bottom start to cook and set (like we're slowly making a pancake). Remove from heat.
- Spread the blueberries evenly over the batter and then sprinkle them with the leftover 1/3 cup sugar. Pour the rest of the batter over the berries and gently mix with a spoon if some of the berries and sugar didn't get coated with batter. Place into the oven on the middle rack and bake for about 50 minutes. The top will be puffy and brown.
- Remove from the oven, and slice into pieces to serve. If you're making this ahead of time, make sure it's still being served warm! Wait until serving to dust with powdered sugar, or else it will melt into the top.
- Enjoy!
