All These Clafoutis

There are definitely trends in food blogosphere. From seasonal produce to holiday fare, you can pretty much predict who?s going to be posting about what and when. This summer it seems as though everyone had a recipe for clafouti. While I don?t normally roll with convention as far as this blog is concerned, I am quite intrigued by any French dessert that?s easy to make. I consulted a few recipes, and the one I thought sounded the best was by Garrett McCord on Simply Recipes. He used cherries for his, but I decided to go with blueberries.

While I?m sure Garrett?s clafouti was delicious, I didn?t really see the attraction with mine. I prefer cake. Of course, Dan and Max loved it and made quick work of it. Every baked good I feel lukewarm about or even don?t like, you can bet they will like and readily consume. Like a crisp, a clafouti is a good way to make use of fruit that?s lying around the in the crisper. Don?t wait until the fruit turns, though. I don?t think even the French have a recipe that revives rotten fruit.



Blueberry Clafouti
Gluten-free
Serves 6
Adapted from Garrett McCord?s Cherry Clafouti on simplyrecipes.com

I used 4 eggs here, because I wanted a more custardy than cakey effect, and that?s what I got. You can sub any kind of fruit you want if blueberries aren?t your thing or they?re out of season. Since this isn?t too sweet, it makes an excellent breakfast. At least that?s what I tell myself.

1 pint blueberries
4 large eggs
¾ cup sugar
¼ cup brown sugar
½ cup GF Classical Blend flour or your favorite gluten-free flour or blend
Dash salt
1 cup milk (I used reduced-fat because that?s what I had)
1½ teaspoons vanilla extract
Confectioners? sugar for garnish

1. Preheat oven to 350°F. Butter 9-inch pie plate. Place blueberries in plate.

2. In a large mixing bowl, whisk together eggs, sugars and flour until smooth. Whisk in milk and vanilla until smooth. Pour batter into pie plate.

3. Bake until lightly browned and a toothpick inserted in the middle comes out clean, 35-40 minutes. It will be a little wiggly in the middle, but that?s okay. It?ll also deflate as it cools. Not to worry. Place clafouti on a rack to cool. Sprinkle with confectioners? sugar, slice and serve. Cover the leftovers and refrigerate.