- Makes: 8 Servings
- Ready In: 40 mins
- Prep Time: 20 mins
- Cook Time: 20 mins
Clafoutis (clah-FOO-tee) is a delicious, elegant, and nutritious dessert. Think of it as a fancy baked blueberry pancake. It’s good warm or at room temperature. Use this treat to add protein to a summer salad meal. The classic French recipe uses cherries, but this version is even easier, since you don’t have to pit blueberries.
- Calories: 149
- Fat: 5g
- Protein: 3g
- Sodium: 139mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 14g
Nutritional Information (per serving)
- ½ cup blueberries
1 tablespoon finely chopped lemon balm leaves or zest from 1 lemon
5 tablespoons sugar (Used in three steps as 2 Tablespoons, 2 Tablespoons, and 1 Tablespoon)
½ cup all-purpose or white whole-wheat flour
¼ teaspoon salt
1 cup milk
1 tablespoon butter
- Heat oven to 425.
- Pick over and rinse the blueberries, removing any stems or bad berries.
- Put two tablespoons of sugar in a small dish.
- Chop the lemon balm leaves into very small pieces or zest the lemon and mix with the sugar to make lemon sugar.
- In a small bowl, whisk flour and salt to combine. Set aside on a piece of wax paper if you want to wash just one bowl.<.li>
- In a medium bowl, whisk eggs to break up yolks. Add milk and whisk to combine. Add flour mixture in stages, whisking until batter is smooth. Stir in lemon sugar.
- In a 10-inch ovenproof non-stick skillet (see tips and notes below if you don't have one), melt butter over medium heat. Rotate skillet so melted butter coats the sides. When butter starts to bubble, add blueberries and sprinkle with 2 tablespoons sugar. Stir gently for about 2 minutes as sugar melts into butter and forms a syrup.
- Pour egg mixture over blueberries. Bake for about 20 minutes. The clafoutis is done when it puffs up and turns golden brown around the edges.
- Cut into wedges to serve, sprinkling with remaining one tablespoon of sugar.
- Refrigerate any extra and serve within a day or two, microwaving briefly to reheat.