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Ingredients
½ cup milk
2 eggs
½ cup all-purpose flour
⅔ cup sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter
2 cups blueberries
1 cup plain nonfat yogurt
Nutritional analysis per serving (4 servings)
63 grams carbs; 92 milligrams cholesterol; 338 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 2 grams fiber; 93 milligrams sodium; 9 grams protein; 47 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Place the milk, eggs, flour, half a cup of the sugar and the cinnamon in a blender or a food processor. Process until well mixed.
- Step 3
Place the butter in a heavy nine-inch ovenproof skillet or a heatproof baking dish. Place it on the stove over low heat to melt the butter and warm the pan. Remove it from the heat.
- Step 4
Spoon a little of the batter into the pan, swirling it to coat the bottom. Scatter one-and-a-third cups of the blueberries over the bottom of the pan and dust them with a tablespoon of the remaining sugar. Pour the remaining batter over them; place the pan in the oven and bake for about 30 minutes, until puffed and browned.
- Step 5
While the clafouti is baking, stir the yogurt and mix in the remaining blueberries. Dust the finished clafouti with the remaining sugar and serve with the yogurt on the side.
Private Notes
Comments
425 is too hot or 30 mins is too long. Most other recipes of this type call for 350.
The proportions given would produce a rubbery clafoutis, inevitably. I was halfway through making it from my old printout of this recipe when I saw my earlier own note- which said "I'll have to try this again. It wasn't good, but got good reviews." So since I was 2 eggs and a half cup of flour and almost 2/3 of a cup of sugar, and a half cup of milk in, I added what I thought was missing. And it turned out okay. Almost a cup of half and half, more eggs, and some almond extract fixed it.
Successfully halved this using my blend jet, baked in a small Pyrex casserole, had frozen cherries/blueberries - can’t wait until my blackberries come in this summer - will try it again - maybe slightly less sugar. A spritz of lemon topped it.
Followed the recipe exactly except I used a combination, same volume, of blueberries, black berries and raspberries. I’ve never had clafoutis so didn’t know what I was aiming for. It turned out rather rubbery not fluffy as noted by one. Would that be a problem with over-cooking or?
I tried to fix it halfway through making the recipe, which is incorrect as it is now. But adding that much flour is going to make a rubbery custard. There is way too much sugar, also. The oven temperature is probably too high. Just try a different recipe. I am sure someone made a mistake reposting this one, as the original got lots of praise.