Clafoutis (kla-foo-TEE) is defined as a rustic French dessert made by baking fruit, usually cherries, in a custard-like batter. I didn't have any cherries in the house, but I had beautiful blueberries that came out of my CSA Box. Blueberries happen to be my favorite berry to bake with and I didn't have enough for a pie so I decided to make mini blueberry clafoutis. They were absolutely delicious.
Here they are, ready to go in the oven.
Clafoutis will puff up in the oven, but don't be alarmed when it falls while cooling - that's exactly what it's supposed to do. Enjoy!
Mini Blueberry Clafoutis
- 2 cups fresh bluberries, washed and stems removed
- 2 large eggs
- 1 cup whole milk (or half and half)
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- 2 teaspoons pure vanilla extract
- pinch of fine salt
- Preheat oven to 350F.
- Butter six 4.5-inch round creme brulee dishes; place on a rimmed sheet pan.
- Divide blueberries evenly among dishes.
- Combine the remaining ingredients in a blender or food proccessor until completely combined.
- Pour batter evenly over the blueberries.
- Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.
- Remove from oven and cool to room temperature.
- Garnish of whipped cream, creme fraiche, and/or a sprinkling of powdered sugar. Makes 6 servings.