Blueberry Clafoutis
Clafoutis is a classic, timeless French dessert defined by both its simplicity and pure deliciousness. Typically made with cherries, a range of different soft and stone fruits are frequently used as well, such as blueberries, strawberries, raspberries, apricots, peaches and plums. Technically, when cherries are not used, it is called a Flaugnarde, but the word ‘clafoutis’ has become stuck in common parlance, in English at least!
It describes a dish of luscious, macerated fruit topped with a thick, lightly sweetened custard type batter, enhanced with nutty brown butter. It is baked in the oven until golden, slightly crispy on the outside and soft and fluffy on the inside, with the flavours of the fruit bursting through. You can serve it warm or at room temperature, it can be cut into slices, or simply spoon it out like a crumble. Delicious on its own, it also works well with ice cream, fresh pouring cream or Chantilly Cream, as it is here. Leftovers, served with plain or Greek yoghurt, also make a wonderful breakfast.
Lyngen Lodge
This is a copy-cat recipe of a dessert we enjoyed during our trip to Lyngen Lodge, last April. I make clafoutis regularly, but this was my first time using blueberries. So delicious. This recipe is slightly adapted from Raymond Blanc, of Le Manoir aux Quat’Saisons fame.
Lyngen Lodge version
How to make Blueberry Clafoutis
Collect all your ingredients together:
The blueberries:
- fresh blueberries
- caster sugar
- Amaretto or Kirsch
For the pan:
- unsalted butter, very soft
- caster sugar
Clafoutis batter:
- medium eggs
- caster sugar
- vanilla extract
- unsalted butter
- plain flour
- fine salt
- semi skimmed milk
- double/heavy cream
How to make this fabulous French dessert:
- First prepare the blueberries – mix together the blueberries, sugar and Amaretto or Kirsch and leave to macerate whilst you make the rest of the dessert.
- Secondly, prepare the pan – rub the cooking pan with the butter and then sprinkle over the sugar, making sure you have an even coverage
- Now make the clafoutis batter – heat the butter in a small pan until it browns to a hazelnut colour. Set aside.
- Beat the eggs, sugar and vanilla until thick and creamy
- Whisk the flour and salt into the egg mixture and add the milk, cream and beurre noisette.
- Bring it all together – tip the blueberries and their juices into the baking and serving dish and pour over the batter.
- Bake in the centre of a preheated oven for 45 – 60 minutes until cooked and the centre is slightly risen.
- Remove from the oven and let it sit for 10 minutes before serving.
- Serve sprinkled with caster or icing sugar – delicious with fresh Chantilly Cream or ice cream or both!
Prepare the blueberries –
Ingredients for blueberries 
Mix together 
Macerate
Get the pan ready –
Pan, butter, sugar 
Grease pan, add sugar 
… ensure even coverage
Make the clafoutis batter –
Ingredients 
Make brown butter 
Beat eggs, sugar and vanilla 
Add flour, salt … 
… milk, cream 
… brown butter
Bring it all together –
Blueberries 
Batter 
Bake. Sit 10 mins
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Blueberry Clafoutis
Clafoutis describes a dish of luscious, macerated fruit topped with a thick, lightly sweetened custard type batter, enhanced with nutty brown butter. It is baked in the oven until golden, slightly crispy on the outside and soft and fluffy on the inside, with the flavours of the fruit bursting through.
Ingredients
The blueberries:
- 400g fresh blueberries
- 40g caster sugar
- 2 tablespoons Amaretto or Kirsch
For the pan:
- 10g unsalted butter, very soft
- 25g caster sugar
Clafoutis Batter:
- 2 medium eggs
- 45g caster sugar
- ½ teaspoon vanilla extract
- 20g unsalted butter
- 20g plain flour
- ⅛ teaspoon fine salt
- 75g semi skimmed milk
- 75g double/heavy cream
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to fan oven 180°C /200°C/400°F/Gas 6
-
First prepare the blueberries – mix together the blueberries, sugar and Amaretto or Kirsch and leave to macerate whilst you make the rest of the dessert.
-
Secondly, prepare the pan – rub the cooking pan with the butter and then sprinkle over the sugar, making sure you have even coverage.
-
Now, make the clafoutis batter – heat the butter in a small pan until it browns to a hazelnut colour. Set aside. (See Recipe Notes.)
-
Beat the eggs, sugar and vanilla until thick and creamy.
-
Whisk the flour and salt into the egg mixture and add the milk, cream and beurre noisette/brown butter.
-
Bring it all together – tip the blueberries and their juices into the baking and serving dish and pour over the batter.
-
Cook in the centre of a pre-heated oven for 45 – 60 minutes or until cooked and the centre is slightly risen.
-
Remove from the oven and let it sit for 10 minutes before serving.
-
Serve sprinkled with icing sugar – delicious with fresh Chantilly or fresh cream, or ice cream, or both!
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- 2 x mixing bowls
- saucepan
- 25cm/10in round cooking pan/dish
Brown Butter:
For more information about brown butter, see here.
Chantilly Cream:
For details on making Chantilly Cream, see here.
Chantilly Cream
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