When I came across this recipe, it sounded so French and fancy that I was intrigued. Plus, I’m always up for making dessert-type dishes with fruit.
It looked easy enough to make, and the outcome sounded tasty. The recipe I was following called for raspberries but stated that other in-season fruit could be substituted. I’m not a big fan of raspberries, so I chose blueberries instead.
I’m not sure what happened, but my end product looked nothing like the beautiful raspberry clafoutis from the recipe I was following.
Maybe I used too many blueberries, even though I used the amount listed in the recipe. Or maybe my oven wasn’t heating properly. Maybe I’m just not a baker. Or maybe it’s all of the above.
But when I took this out of the oven, it was overflowing. It was puffed up about an inch and a half. It quickly flattened, but still didn’t look done. So I put it back in the oven for another five minutes, then another three and another two.
By that time, I gave up and said I didn’t care how it looked—or tasted. Even so, I had to take a bite. Thankfully, it was better than I thought it would be. It tasted like pie and pancakes all in one sweet bite.
2 large eggs, beaten
1/2 cup low-fat (1 percent) milk
1/4 cup honey
2 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons finely grated lemon zest (1 lemon)
1/8 teaspoon salt
1/2 cup whole-wheat pastry flour
9 ounces (2 cups) fresh blueberries (or other fresh fruit)
1 tablespoon confectioners’ sugar, for serving
Preheat the oven to 325 degrees. Grease a 9-inch pie plate or ceramic dish with cooking oil spray.
Whisk together the eggs, milk, honey, butter, lemon zest and salt in a mixing bowl until well incorporated, then gradually whisk in the flour, to form a smooth batter.
Pour into the pie plate, then add the blueberries. Bake (middle rack) for 40 to 50 minutes, until the clafoutis is golden brown and center is set.
Dust the top with confectioners’ sugar and serve right away.
Source: Ellie Krieger | The Washington Post