Recipes

Blueberry Clafouti

I recently found a really convenient place to get local, cage free eggs from a lady who loves her chickens. She even crochets blankets and curtains for their night coop. Seriously. Don’t these eggs looked loved?

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Well, I already had a dozen eggs from the store, but had to buy these pretty eggs too, so I ended up with an abundance of eggs. Enter Clafouti.

Have you ever heard of Clafouti? I hadn’t. Clafouti is a baked French dessert made with berries and it’s kind of similar to flan. I was watching Fit TV’s A Lyon in the Kitchen earlier this week, and Nathon Lyon made blueberry clafouti. And it looked tasty.

Wouldn’t you like to try it?

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I thought so. I used Nathan Lyon’s recipe, but instead of whole milk, used 2%. And his recipe doesn’t tell you what temperature to bake it at. I baked it at 350 degrees and it turned out fine.

Blueberry Clafouti

Ingredients:
2 cups, fresh or frozen blueberries, if frozen – thawed
4 whole eggs
3/4 cup sugar
1/2 teaspoon salt
1  teaspoon ground cinnamon
1  teaspoon pure vanilla extract
1  teaspoon baking powder
3/4 cup all purpose flour
1 cup milk
powdered sugar, for dusting, optional
Non-stick spray

Instructions:
1) Preheat the oven to 350 degrees. Spray the inside of 8 ramekins with non-stick spray and add just enough blueberries to cover the bottom. Set aside.

2) Using a hand mixer, beat the eggs and sugar on the highest speed until doubled in size and light yellow, about 2 minutes.

3) Reduce the speed to medium-low then gradually add the salt, cinnamon, vanilla extract, baking powder, and flour, scraping down the sides.

4) Add the milk and mix slowly until just incorporated.

5) Pour the mixture over the blue berries.  DSC_0896 6) Transfer to the oven and bake for about 40 minutes (rotating the pan halfway through baking) until golden brown on top and the Clafouti is set.  Let cool about 5 minutes before serving. Dust with powdered sugar if desired.

They come out looking like a soufflé and will sink a little, so don’t be alarmed. These are best served warm. Enjoy!

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Have you ever heard of Clafouti before or am I just way out of the foodie loop?

 

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35 Comments

  • Reply
    Katie
    at

    Yes I want to try it!! That looks like a perfect cross between a muffin and cake batter. I want, I want.

  • Reply
    Claire
    at

    Wow, those eggs sound amazing…and loved!

    I have made clafouti before actually, but only once with other berries for a thanksgiving dessert. It was delicious but it has been years since and have yet to recreate. Looks great lady!

  • Reply
    Michelle @ Give Me the Almond Butter
    at

    I never have heard of it, but it looks absolutely divine!

  • Reply
    Jacquie
    at

    One of my favorite things to get from my favorite patisserie in Paris was his cherry clafoutis…. I’d even have it some mornings instead of a croissant… sh! The owner used to make them multiple times a day so it’d always be fresh and they’d just cut a piece off from a huge tray.

    mmm…AMAZING!

    • Reply
      Teri
      at

      oooh, I bet cherry would be awesome!

  • Reply
    Courtney (Pancakes & Postcards)
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    I had never heard of this, either! But I am TOTALLY out of the foodie loop so I am not a good judge of such things 🙂 But it looks delicious and I think I could actually make it! Must try sometime!

  • Reply
    Jessica @ How Sweet
    at

    Yum! It is so pretty, too. Great job, girl!

  • Reply
    Lauren
    at

    Aren’t fresh farm eggs just outstanding?

    I don’t think I’ve ever had Clafouti but it kind of reminds me of a cobbler and looks fantastic! I love in individual servings! THanks for the recipe! 🙂 Ive

  • Reply
    Tracey @ I'm Not Superhuman
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    Oh goodness those look good. If you’re way out of the foodie loop, then I am too, because I’ve never heard of this.

  • Reply
    Abby
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    I have never heard of clafouti.. but boy does that look DEEEE-licious!

  • Reply
    Brynne
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    I’ve never heard of clafouti before but it sounds amazing!!

  • Reply
    Nichole
    at

    Calafo who? I, foodie by nature of watching Food Network, have never heard of such yumminess. Recipes involving ramekins are my favorite. Those look like the perfect breakfast…or dessert!

  • Reply
    Jeanine
    at

    Actually… they had a recipe for it in the Friend magazine a while back. We put the recipe here: http://servingpinklemonade.blogspot.com/2009/08/clafoutis.html

  • Reply
    Miranda @ Mirandasjeans
    at

    I had never heard of Clafouti before. Those look scrumptious!

  • Reply
    Samantha @ Food Edu
    at

    I’ve seen clafouti, but never knew what it was called! Wow–those eggs do look loved–I raise chickens and love them too, but I don’t know I’d go as far as to make them blankets, thats funny!

  • Reply
    Erika
    at

    I really like Clafouti! I make mine with mixed berries and in one single pan. I love the texture of it. It’s also good warm or cold.

    • Reply
      Teri
      at

      The recipe actually said you could make it a pan or in ramekins. I did ramekins hoping I’d eat less. It didn’t work. 😉

  • Reply
    [email protected]'s Going The Distance
    at

    mmmm, that looks AWESOME!!! I’ve seen/tasted many a clafouti before, but I may be semi-cheating since I lived in France for a few years and all 🙂

    • Reply
      Teri
      at

      That’s definitely cheating. 😉

  • Reply
    Heather (Heather's Dish)
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    i’ve heard of it but never tried it and never made it…i think that changes this weekend!

  • Reply
    Alycia @ Fit n Fresh
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    Umm that looks AMAZING!! I love your pictures! And I’ve never heard of it either? But Nathan is hot, so I listen to whatever he says lol I definitely need to make this for a girls brunch sometime! (:

  • Reply
    christina
    at

    i would love to try it! they’re adorable!

  • Reply
    Laura @ youngDCliving
    at

    This looks SO good! I’m really impressed. I’ve heard of it before, it definitely looks like a souffle too.

    I absolutely LOVE farm fresh eggs–that lady sounds adorable. Anyone who makes blankets for their chickens is producing some mighty fine eggs 🙂

  • Reply
    [email protected]
    at

    Never heard of it but looks YUMMY!

  • Reply
    SallyH @ acountablelife.wordpress.com
    at

    Yup, I’ve made it a couple times, but in one pan and it was a lot flatter. But still good. Like a custardy pancake. It works too to use non-dairy milk like almond.

  • Reply
    Jackie (Peaces of Earth)
    at

    I’m a vegan, but I do believe there are ethical ways of getting dairy and eggs. Having crocheted blankets sounds pretty awesome to me, and those eggs look amazing – like eggs should!

  • Reply
    Ashley
    at

    Ohh, I’ve never heard of clafouti before, but I’d love to try it (and love to try to make it). It seems easier than I’d have thought it would be!

  • Reply
    Jennifer
    at

    Wow I have to try this! It looks like a muffin souffle! I’ve never heard of these!

  • Reply
    highonhealthy
    at

    I’ve never heard of Clafouti before either but it looks amazing! So soft, floofy, and delicious. 😀

  • Reply
    Ashley
    at

    This sounds verrrry fancy!!! And delicious…look at your amazing photos…LOVE them!!! 🙂

  • Reply
    Lauren @ Health on the Run
    at

    I’ve never heard of Clafouti either. But it looks beautiful!! (and so delicious)

  • Reply
    Jean
    at

    Just made this! Came out great. 🙂

  • Reply
    Ingrid
    at

    Wow..My mouth is watering!

  • Reply
    Meg
    at

    Okay lady, where did you get these eggs from? (Yes I’m still reading back issues of your blog…do you feel loved or stalked?) Since this post is over a year old, I don’t even know if you’re still using the same please, but if so – spill! (your secert, not the eggs. That’d be messy.)

    • Reply
      Teri
      at

      i feel so loved. 🙂

      I got them from the little garden shop that is on Yadkinville Rd right next to the Post office. From Reynolda, drive up Yadkinville, past Shattalon, past the Food Lion. It is a little cottage on the right side of the road. I think she is even selling produce now. I haven’t been in a while!

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