BLUEBERRY CLAFOUTI
Steps:
- Preheat oven to 350 degrees F.
- Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
- In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
- Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
- Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.
BLUEBERRY CLAFOUTIS
Gordon Ramsay's dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
- When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
- Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.
Nutrition Facts : Calories 448 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
VERY BLUEBERRY CLAFOUTI
This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. -Ken Hulme, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 46mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
BLUEBERRY CLAFOUTIS
This sweet, eggy oven pancake is bursting with juicy blueberries. Dust with powdered sugar just before serving.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and butter a 9-inch oven-safe skillet or baking dish. Puree all ingredients except blueberries and powdered sugar in a blender until smooth.
- Pour into skillet and top with blueberries. Bake for 40 minutes or until center is set and top is lightly browned.
- Serve warm, dusted with powdered sugar.
JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
BEST BLUEBERRY CLAFOUTIS RECIPE
If you are a major fan of blueberries, then this clafoutis recipe is a must-try dessert.
Provided by Miriam Hahn,Tasting Table Staff
Categories dessert, brunch
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Spread the butter in a cast iron skillet, covering the bottom and sides.
- Crack the eggs in a large bowl, and beat lightly.
- Add the flour, sugar, milk, vanilla, and salt. Whisk to combine well.
- Pour the blueberries into the greased cast iron skillet. Then, pour the batter over the blueberries.
- Bake for 45 minutes, or until the edges are brown. Some areas may puff up during cooking.
- Cool on a wire rack for 30 minutes before cutting.
- Serve as-is, or top with whipped cream.
Nutrition Facts : Calories 201 calories, Carbohydrate 35 g carbohydrates, Cholesterol 68 mg cholesterol, Fat 5 g fat, Fiber 1 g fiber, Protein 6 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 113 mg, Sugar 18 g, TransFat 0 g
BLUEBERRY BRUNCH CLAFOUTIS
Try a twist on the traditional with juicy blueberries instead of cherries. Adding candied bacon is a spin on American brunch pancakes, to top or not to top?
Provided by Tom Kerridge
Categories Brunch, Dessert
Time 50m
Number Of Ingredients 11
Steps:
- In a saucepan, bring the maple syrup and wine to the boil. Put the blueberries in a large bowl, pour the mix over and leave to cool. In another large bowl, whisk the eggs, yolks and sugar together, then whisk in the cream and kirsch, followed by the flour. Leave to stand for a few mins - the mixture should be the consistency of pancake batter.
- While the batter rests, lay the bacon on a wire rack over a roasting tin and dust with icing sugar. Bake at 180C/160C fan/gas 4 for 25 mins or until crisp. Divide the blueberries and their sauce between six shallow ceramic dishes, then pour over the batter. Cook in the same oven as the bacon for 25 mins until puffed up and slightly golden. Serve with the candied bacon, a drizzle of maple syrup and crème fraîche, if you like.
Nutrition Facts : Calories 540 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
BLUEBERRY CLAFOUTI
The texture of this French dessert is between a custard and a cake. Blueberries are used in this version although cherries are the traditional choice, but almost any berry or stone fruit would work.
Provided by Khristin
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
- Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 42.6 g, Cholesterol 97.8 mg, Fat 3.3 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 40.5 mg, Sugar 31.7 g
BLUEBERRY CLAFOUTI
A light dessert from the Live Longer Cookbook. I've done this one time only and used fresh blueberries. Please read PaulaG's review before attempting to use frozen berries.
Provided by Julie Bs Hive
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat6 the oven to 375°. In a medium size bowl, combine the blueberries with 2 tbsp of the granulated sugar and let stand while preparing the batter.
- In a food processor or blender, whirl the remaining granulated sugar, milk, flour, eggs, orange rind, vanilla and cinnamon for 30 seconds or until smooth. Or put all the ingredients in a medium-size bowl and stir until just blended.
- Lightly grease a 9-in pie plate and arrange the blueberries on the bottom. Spread the batter evenly over the blueberries and bake for 35-40 or until puffed and lightly golden. Sprinkle with confectioners sugar.
- Serves 4-6.
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BLUEBERRY CLAFOUTIS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 55 minsAuthor Pam Lolley
- Preheat oven to 375°F. Butter a 2 1/2-quart, 9-inch square baking dish. Sprinkle blueberries evenly over bottom.
- Whisk together flour, sugar, and salt in a large bowl. Whisk in cream, eggs, melted butter, and vanilla until completely smooth. Let batter stand 5 minutes. Slowly pour batter evenly over blueberries.
- Bake in preheated oven until clafoutis is golden brown and set in center, 25 to 30 minutes. Let stand 10 minutes. Sprinkle with powdered sugar just before serving.
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