One of my favorite ways to enjoy summer fruit is in this blueberry clafouti (pronounced kla-foo-tee), from the verb clafir, meaning “to fill or stuff.” This simple French staple falls somewhere between a pancake and a custard—let’s just say that it’s ethereal and you must try it.
If you don’t have half-and-half, you can always replicate it by adding 1 tablespoon melted butter to a scant cup whole milk. You can replicate heavy cream by combining 3/4 cup melted butter with 1 cup whole milk. (While this substitution works well for baking, this won’t work to make whipped cream.)–Ellen Brown
LC How Clafouti Came Into Creation Note
We all know how clafouti came into creation, yes? The angels got confused when making pancakes and ended up with something somewhere in between custard and pancakes. Talk about our sorta divine intervention. Oh, and it gets even lovelier. You can make this with stone fruits, too. (See the variation beneath the recipe.)
Blueberry Clafouti Recipe
- Quick Glance
- 10 M
- 35 M
- Serves 6 to 8
- 1 cup (200 grams) granulated sugar
- 6 tablespoons (50 grams) all-purpose flour
- 3 large eggs, at room temperature
- 3/4 cup (185 grams) whole milk
- 1/2 cup (120 grams) half-and-half
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 cups (a couple 4.4-ounce containers) fresh blueberries
- 1 to 2 tablespoons (1/2 to 1 ounce) chilled unsalted butter, cut into bits, plus softened butter for the skillet
- Vanilla ice cream (optional)
- 1. Preheat the oven to 400ºF (204ºC) and generously butter the sides and bottom of a large (preferably 12-inch) cast-iron skillet.
- 2. Reserve 3 tablespoons sugar. Combine the remaining sugar and the flour, eggs, milk, half-and-half, vanilla, and salt in a blender or food processor fitted with the steel blade and purée until smooth. (The batter can be made up to 1 day in advance and refrigerated in a tightly covered container; stir it well before using. Do not bake or broil the clafouti until just before serving.)
- 3. Arrange the blueberries in an even layer in the skillet and pour the custard over them. Bake for 20 to 40 minutes, or until the top is puffed and springy to the touch. (It’s probably not going to be done at 20 minutes, but start checking it then. The larger the skillet, the less time the clafouti will take in the oven.)
- 4. Remove the skillet from the oven and heat the broiler. Sprinkle the dish with the remaining 3 tablespoons sugar, dot with the butter, and broil the clafouti about 6 inches from the broiler for 1 to 1 1/2 minutes, or until it’s lightly browned. Let cool a few minutes and then slice into wedges and inhale immediately, with ice cream, if using.
- Stone Fruit Clafouti
- If you’re feeling a bit devil-may-care, here are a couple of ways to splash out and fancy up this clafouti. Substitute any stone fruit, such as halved cherries or diced apricots, plums, or peaches, for the blueberries. If you’re feeling lush, you may substitute 2 tablespoons triple sec or other orange-flavored liqueur for 2 tablespoons of the milk.
Hungry for more? Chow down on these:
Blueberry Clafouti Recipe © 2014 Ellen Brown. Photo © 2014 Guy Ambrosino. All rights reserved.
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