This is a pancake-like batter that produces a custardy cake loaded with blueberries. Worth taking a picture of a slice, but this one was eaten before I thought of it.
salt, 1/8 teaspoon
sugar, 1/3 cup
milk, 1-1/4 cup
vanilla extract, 1 tablespoon (2 teaspoons)
lemon, zest & 1 tablespoon juice
flour, 1 cup (half white and half whole wheat)
blueberries, 3 cups
sugar, 1/3 cup (seems like a lot)
Preheat oven to 350°F. Lightly butter bottom and sides of a 7 or 8 cup baking dish or oven-proof skillet (about 1-1/2 inch deep).
In a medium bowl whisk together eggs, salt and sugar. Add the milk and whisk together, followed by the vanilla, lemon juice and lemon zest. Finally, add the flour and whisk until completely combined.
Pour a 1/4 inch layer of the batter in the baking dish. Set in the oven for about 4 minutes until a film of batter has set in the bottom of the dish. Remove from the oven.
Spread blueberries evenly over the batter and sprinkle on 1/3 cup of sugar.
Pour the rest of the batter over the berries. Place in the center of the oven and bake about 60 minutes, turning about half way through to bake evenly. The clafouti is done when puffed and brown and a knife plunged in the center comes out clean.
Let cool for about 5-7 minutes. Serve warm or chilled. Dust lightly with powdered sugar, garnish with extra blueberries & lemon zest, and enjoy!
- Calphalon two-handled skillet/cover
- dessert or brunch (powdered sugar optional)
- mint garnish
- Most current recipes for this skip the pre-heating of the batter. I’m going to try that to see what difference it makes.