Is it breakfast? Is it dessert? Nobody knows, and frankly, we don’t care! Shannon had been lusting over the idea of a Clafoutis for quite some time, and thanks to an excess of blueberries in our fridge, we finally made one. During the week, our breakfast usually consists of toast, cereal, yogurt, or oatmeal, but on the weekends, Shan and I often find ourselves in the mood for something a little more exciting. Whether it’s french toast, pancakes, or something hearty like bacon and eggs, we spend a little more time relaxing around the kitchen, and cook something fun! On this particular Saturday, it was finally time to try out a Clafoutis!
- 1¼ cup whole milk
- ⅓ cup sugar
- 3 eggs
- 2 tsp vanilla extract
- ⅛ tsp salt
- ½ cup flour
- 3 cups blueberries
- powdered sugar
- Preheat oven to 350F.
- In a bowl or blender, combine your milk, eggs, vanilla, salt, flour and half of the sugar, whisking or blending until ingredients are evenly mixed together. The batter will be quite runny, similar to a thin pancake batter.
- Pour half of the batter into a baking dish, or in my case, a 9-10 inch cast-iron pan lined with parchment paper (as I had no baking dishes).
- Place the first half in the oven, baking for about 10 minutes.
- In a bowl, mix the blueberries with the rest of the sugar until evenly coated.
- After 10 minutes is up, remove the clafoutis, evenly spreading the blueberries on the batter and pouring the rest of the batter over top of them.
- Place the clafoutis back in the oven, baking for about 40-50 minutes until the top is browned and you can insert a toothpick and it comes out clean.
- Once the clafoutis has cooled to room temperature, lightly sprinkle with powdered sugar and serve.
I would describe the finished clafoutis as kind of a thick, custard-like pancake, reminiscent of flan. It’s slightly sweet, a little bit tart (depending on the fruit you use), and definitely filling. It made for a wonderful start to our weekend!