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Blueberry Clafouti

Serves: Makes 6 servings

Ingredients:

  • 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.
  1. 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.


  2. 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.


  3. 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.

by Sur La Table & Andrews McMeel Publishing

 
 
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