I love clafouti. It is not really a cake, not really a pudding and it is so easy to make and so versatile.
A homey dessert from France (probably invented to use up old eggs and over-ripe fruit), it’s not at all fussy and leftovers make a wonderful breakfast. It is traditionally made with freshly pitted cherries. I made this one with fresh blueberries. In this recipe, the clafouti will be puffed once it is removed from the oven but after about 15 minutes it will deflate. I usually cook mine while we are eating dinner.
1 cup whole milk
1 tsp. vanilla extract
1/2 cup flour
1 cup sugar
1 pint blueberries or 2 cups pitted cherries
1/2 cup butter, melted
Powdered sugar for dusting before serving.
Preheat the oven to 450°F. Beat together the milk, vanilla and the eggs. Add the flour, salt and sugar. Use a pastry brush to grease a pie plate. Scatter the blueberries over the plate. Pour the batter in the pan. Drizzle the remaining butter over the top of the whole clafouti. Pop into the oven for 30 minutes. Allow to cool for 10 – 15 minutes before dusting with powdered sugar. If desired serve clafouti with a dollop of vanilla ice cream.
Separate the eggs. Using an electric mixer on medium speed, mix the yolks and sugar until pale and ribbony. In a different bowl, whip the egg whites until stiff. Add the flour, salt and vanilla to the yolk mixture and mix until smooth. Fold in the egg whites. The result is quite different and yields a lighter clafouti.