Blueberry Clafouti Food

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

JULIA CHILD'S BERRY CLAFOUTIS

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.)

VERY BLUEBERRY CLAFOUTI

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.

BLUEBERRY CLAFOUTI

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.

BLUEBERRY CLAFOUTIS

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.

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 (JULIA'S CHILD RECIPE)

Steps:

• Preheat the oven 350 F.
• In a bowl of a standing mixer, combine milk, 1/3 cup of sugar, eggs, vanilla, salt and flour. Blend until the mixture is smooth and frothy.
• Lightly grease 8*8 baking dish with butter and pour a 1/4 inch layer of the batter. Place it in the oven and let the batter set for about 5 minutes until a film of batter forms on top of it.
• Remove from the oven, spread blueberries and then the remaining sugar on top of the batter.
• Pour on the remaining batter and smooth with the back of a wooden spoon.
• Bake for 50 minutes.
• Serve warm and enjoy!

BLUEBERRY CLAFOUTI

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.

BLUEBERRY CLAFOUTIS (WITH GLUTEN FREE OPTION)

Steps:

• Preheat oven to 375F/190C. Lightly grease a 8in/20cm cast iron skillet/frying pan or similar sized baking dish with some coconut oil.
• Put the milk, vanilla, eggs and honey in a blender or food processor and blend until well combined. You may need to give it a stir by hand and then blend again as the honey can fall to the bottom. Add the flour, salt and lemon zest and pulse again until just combined. Try not to overmix.
• Pour the batter into the skillet/baking dish then place the blueberries in the mixture evenly.
• Bake in the oven for approx 30-35 minutes until lightly browned around the edges and set. Allow to cool a couple minutes before serving. It will probably be puffed up when you take it out the oven and collapse after a minute. Sprinkle with a little confectioners sugar/icing sugar to serve, if desired.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 425 degrees.
• 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.
• 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.
• 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.
• 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.

BLUEBERRY CLAFOUTIS

Steps:

• Pour milk into blender. Add eggs, cinnamon, vanilla, and 1 tablespoon sugar then place the lid on top. Blend on high speed until well mixed.
• Add the flour and mix on low until just combined.
• Set the blender in the refrigerator for 30 minutes or up to overnight.
• Preheat oven to 325°F.
• Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish.
• Sprinkle blueberries, ginger and the remaining 1/4 cup of the sugar in the bottom of prepared dish.
• Pour batter over fruit.
• Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners' sugar. Serve warm with whipped cream.

BLUEBERRY CLAFOUTIS

Steps:

• Preheat oven to 350F. Use 1/2 Tablespoon butter to grease a 10.5" tart pan. Once greased, sprinkle with 1 1/2 Tablespoons of coconut palm sugar.
• Add cleaned and dried blueberries to tart pan and set aside.
• In the bowl of a food processor or blender, combine almond flour, coconut palm sugar, baking powder and sea salt. Pulse until all lumps are removed.
• Add eggs, non-dairy milk, butter, and both vanilla and almond extracts. Process until smooth. Pour over blueberries.
• If using sliced almonds, carefully place them around the perimeter of the Clafoutis.
• Gently place in oven on center rack and bake, undisturbed, for 55 to 60 minutes, until edges are brown and center looks firm.
• Remove and cool on a wire cooling rack for 15 to 20 minutes before slicing into 10 servings. Enjoy!

BLUEBERRY CLAFOUTI

Steps:

• Heat oven to 375ºF.
• Brush butter onto bottom and up side of 9-inch pie plate; sprinkle evenly with 1 Tbsp. sugar. Add blueberries; spread to cover bottom of prepared pie plate.
• Blend eggs and COOL WHIP in blender until smooth. Add flour, zest and remaining sugar; pulse 30 sec. or until blended. Pour over blueberries.
• Bake 20 to 25 min. or until toothpick inserted in center comes out clean and top is golden brown. Serve warm.

CHEF JOHN'S BLUEBERRY CLAFOUTIS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

BEST BLUEBERRY CLAFOUTIS RECIPE

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.

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 CLAFOUTI

Steps:

• Heat oven to 350°F.
• Melt butter in 10-inch tart pan or 9-inch pie plate and coat sides (the extra butter will get used momentarily).
• In medium bowl, stir together 3 tablespoons bake mix, sugar substitute and salt.
• In small bowl whisk cream, water, eggs and almond extract. Pour in excess melted butter from pan.
• Add liquid ingredients to dry ingredients and mix until smooth.
• Toss blueberries with remaining 1 tablespoon bake mix; gently fold into batter.
• Pour into prepared pan.
• Bake 45 minutes or until golden and puffy.
• Serve immediately.