So I have made a clafoutis here on Food Doodles before, but this months column in our local paper was on eggs and I could not get a clafoutis out of my mind, so here it is! I mixed things up by using blueberries this time. I love blueberries so much. They’re my favorite berry, but occasionally I’ll go crazy for strawberries too. I kind of think it has something to do with the seeds that makes me not enjoy raspberries and blackberries as much, but who knows?
So I also used frozen berries in this one, which is why the top is completely purple. The color does bleed a lot, but at least it’s a pretty color, right? I also used khorsasan/Kamut flour for this one, and as you can see in some of the pictures, it formed almost a crust on the bottom with a much more custardy layer on top of that, and then all the blueberries on the very top. I have no idea if that was the flour, or maybe because I used frozen berries or maybe because I really loaded it up with berries? The last one I posted didn’t turn out like that at all, but I used fresh raspberries, and whole wheat pastry flour for that one. Either way it was still delicious and still a go-to dessert for me. I’ll admit, I even had some for breakfast the next morning
In other news…. Food Doodles just recently turned one! Which means I’ve been blogging for an entire year! That is incredibly hard to believe, I can’t believe how fast the time has gone(even though I did take almost 2 whole months off in the middle!) I can’t believe how much things have changed around here, how much I’ve learned, and how much I still enjoy blogging! But most of all I’m thankful to my readers. Really, without you, Food Doodles would be nothing, so thank you!
I’m looking forward to a lot more good food, a lot of learning experiences for me and a ton more improvements around here in the future. If there’s anything you’d like to see, or like to see more of(or less of ) here on Food Doodles, let me know! I would love to hear any suggestions or ideas you have for me
- 3-4C fresh or frozen blueberries
- 3 large eggs
- pinch sea salt
- 1/2C sugar
- 3/4C milk
- 2/3C whole wheat pastry flour(or all purpose)
- 1 tsp vanilla extract
- the zest of one lemon – plus the juice to squeeze over the clafoutis once it’s baked
- 1 tbsp butter and 2 tbsp sugar to prepare pan for baking
Preheat the oven to 350 degrees.
Prepare a cast iron skillet, pie plate or even a small square baking dish by greasing it with butter and then sprinkling with sugar. Set aside.
In a medium sized bowl, whisk together the eggs, salt and sugar. Add in the milk, flour, extract and lemon zest and mix well. Place the berries in the bottom of the prepared dish and pour the egg mixture over top. Place in the oven and bake 55-60 minutes. I used a 10″ cast iron skillet to bake mine, if you use a small dish, like a 9″ pie plate or a 8″ square baking dish, cook a few extra minutes and make sure the center is set before removing from the oven. Cool slightly before serving warm, or chill before serving with the juice of a fresh lemon squeezed over top, a dusting of powdered sugar and whipped cream. Store any leftovers in the fridge.