Sunday, July 18, 2010
My friend, A, was kind enough to bring me a big container of blueberries that she picked herself last weekend. The blueberries were gorgeous - large and sweet, and it took all the self control I could muster to not inhale all the blueberries all at once. But she asked that I let her know what I made with the blueberries. Well, A, this one's for you!
I had never heard of - let alone made- a clafoutis before. But I stumbled upon a recipe using raspberries in an old Food & Wine and was intrigued. A traditional French dessert, a clafoutis is usually made with cherries. It's like a custard-y pancake that can be served not only as a dessert, but for breakfast as well since it's not overly sweet and is somewhat healthy. Additionally, it uses just one bowl and one pan and takes just minutes to mix up.
So in went my 1 cup of handpicked blueberries mixed with a few eggs, a bit of sugar and flour, and the last of a container of buttermilk I had on hand- and 40 minutes later, alongside our lattes, we had a classy French breakfast. I think A would be proud.
Blueberry Buttermilk Clafoutis
1 cup blueberries
1/3 cup flour, plus extra for dusting the pan
1/4 cup sugar
1 cup regular or buttermilk
1 teaspoon baking powder
2 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon lemon zest
butter for greasing the pan
Preheat the oven to 350. Butter and flour a 9 inch pie pan or cake pan that has sides at least 2 inches high. Scatter the blueberries evenly on the bottom of the pan. Whisk together the eggs, flour, then add sugar, baking powder, vanilla, lemon zest and melted butter. Add the milk slowly and and whisk until the batter is smooth. It should just take a minute or two. Pour the batter slowly over the blueberries and bake for about 40 minutes until lightly browned. Before serving, dust with powdered sugar and serve with yogurt if desired.