This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. —Ken Hulme, Venice, Florida

Very Blueberry Clafoutis

Very Blueberry Clafoutis
Prep Time
10 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 2 teaspoons butter
- 16 ounces fresh or frozen unsweetened blueberries
- 3 large eggs, room temperature
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Directions
- 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 side 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 edge is browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.
Nutrition Facts
1 piece: 188 calories, 4g fat (2g saturated fat), 75mg cholesterol, 46mg sodium, 34g carbohydrate (20g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.
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