This classic French dessert is similar to a thick custard or flan in texture, but filled with fresh fruit and far more elegant. Traditional clafoutis calls for black cherries, but we like to make it with blueberries, raspberries, or even quartered fresh figs.
3 tbsp salted butter, melted
Zest of 1 lemon
1/2 cup flour
1/4 cup plus 2 tbsp sugar
1/4 cup plus 2 tbsp milk
3 cups fresh whole blueberries
Powdered sugar for dusting
Preheat oven to 350°.Brush a small amount of butter to coat the inside of a 2 quart (or 11x7) dish.
Add eggs, butter, lemon zest, flour, and sugar to yourWhiskware™ Egg Mixer and whisk together. Add milk to egg mixture and whisk again for 2-3 minutes, until very light and smooth.
Pour egg mixture into baking dish. Add blueberries evenly throughout.
Bake for 30 minutes, or until clafoutis is set and golden in color. Let cool for 5-10 minutes and dust with powdered sugar. Serve in wedges or squares.
WHIP THIS UP WHEN: Try this Blueberry Clafoutis for a taste of French sophistication, requiring very little time or culinary skill.
DON’T FORGET: TheWhiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.