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Very Blueberry Clafouti

Ingredients

  • 2 teaspoons butter
  • 16 ounces fresh or frozen unsweetened blueberries
  • 3 large eggs, room temperature
  • 3/4 cup all-purpose flour
  • 3/4 cup whole milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Directions

  • Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries.
  • Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

Don’t have a cast-iron skillet? Any 10- to 12-in. oven-safe skillet will do. If all else fails, use a large pie pan. Do not use a plastic-handled or nonstick-lined skillet, as either can produce unhealthy vapors at oven temperatures and cooking times.

Nutrition Facts

1 piece: 188 calories, 4g fat (2g saturated fat), 75mg cholesterol, 46mg sodium, 34g carbohydrate (20g sugars, 3g fiber), 5g protein. Diabetic exchanges: 2 starch, 1 fat.

Total Time
Prep: 10 min. Bake: 30 min. + standing

Makes
8 servings

This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. —Ken Hulme, Venice, Florida


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Written by tasteofhome

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