Serves: Makes 6 servings
- 1 teaspoon unsalted butter, softened
- ⅓ cup plus 1 tablespoon granulated sugar
- ¾ pound blueberries (about 2½ cups)
- 3 large eggs
- 1 cup whole milk
- ½ cup unbleached all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- Pinch of kosher or sea salt
- ¼ cup sliced almonds, toasted
- Confectioners' sugar, for dusting
Procedures:A classic from rural French kitchens, clafouti is traditionally made with fresh cherries. But when the blueberry season gets under way, this homespun dessert should be top of mind again. Resembling a cross between a custard and a puffy pancake, clafouti comes together quickly and is best when still warm. Try one for a weekend breakfast or brunch in place of waffles or pancakes. Pronounce it clah-foo-tee, with every syllable accented evenly.
- Preheat the oven to 325°F. Using the butter, grease the bottom and sides of a 9 by 2-inch round baking dish, or another low-sided baking dish with a 1½-quart capacity. Sprinkle the bottom and sides with the 1 tablespoon granulated sugar. Put the blueberries in the prepared dish in an even layer.
- Put the eggs, milk, flour, vanilla and almond extracts, salt, and the remaining ⅓ cup granulated sugar in a blender. Blend until smooth. Pour carefully over the berries so as not to dislodge them. Scatter the almonds over the surface.
- Bake until the clafouti is puffed and firm to the touch, about 35 minutes. Cool on a rack for about 20 minutes, then dust thickly with confectioners' sugar. The clafouti is best when served warm.