Dean and I had our friends C & F over for brunch this morning. In going through my cookbooks, I found several intriguing recipes in Williams-Sonoma Collection: Breakfast. Using C &F as my guinea pigs, I tried out 3 new recipes on them. All three turned out really well, and I'll be posting the other two later. But, this recipe was my favorite one this time around.
I'd been intrigued by clafoutis ever since I saw Ina Garten make one on the Food Network. She described it as fruit and pancake batter. I'd say she was right on. This country French dessert was really simple to make, and I'll definitely be making it again.
The original recipe calls for prunes, but Dean really loves blueberries so I thought I'd use those instead. I think that traditionally, clafoutis is made with cherries.
BLUEBERRY CLAFOUTIS
1 pint of blueberries
1 whole large egg + 1 egg yolk
1/2 cup brown sugar
3 tablespoons flour
1 cup heavy cream
3 tablespoons butter, melted
powdered sugar for dusting
1) Preheat oven to 400 degrees.
2) Grease and lightly flour a 9 or 10 inch pie pan. Spank off excess flour.
3) Place blueberries on bottom of pie pan.
4) In a medium bowl, whisk the egg and egg yolk . Whisk in brown sugar.
5) Stir in flour. Whisk in the cream and melted butter.
6) Pour batter evenly across blueberries.
7) Bake for 30 minutes or until golden and puffy.
8) Dust with powdered sugar and serve warm.
Makes 4 servings.
Ed's Note: Clafoutis, depending on the recipe, may have the consistency of cake or pudding. This recipe is more like a firm pudding.
10 comments:
I'm yet to try a clafoutis, but with all you northern hemisphere bloggers having posted this delightful dish, I'm going to have to try it.
And looking at your picture, it'll be quite soon...yuuuum
Ellie - Definitely try it! It's really easy to make. Almost like blueberry pancakes.
That looks yummy.
Almost reminds me of the cobbler our scoutmaster Billy used to make in the dutch oven.
Kenneth - Exactly! It's very similar in taste, except that this doesn't have the crispy crumb crust that the cobbler had.
That does look delicious! I'll be adding it to my must tries, as well! I think I'd prefer more of a pudding consistency as opposed to a cake consistency so I'm glad that is how this recipe should turn out for me. Can't wait to read about the other 2 desserts!
I like the updated Sous-Chefs picture! And what's most amazing is that Rocco and I have the same role!!
Jeff - What a coincidence! But my guess it that you have better manners and are housetrained.
Joe might argue one or both of those points.... =:o
Oh my does that look G-O-O-D!!!! Wow. Heavenly.
Kleopatra - It not only looks good, it DOES taste heavenly!
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