Chef John's Blueberry Clafoutis Recipe - Allrecipes.com
Chef John's Blueberry Clafoutis  Recipe
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Chef John's Blueberry Clafoutis
See how to make a super quick-and-easy fruit dessert. See more
  • READY IN 35 mins

Chef John's Blueberry Clafoutis

Recipe by  

"This recipe is a great way to enjoy fresh, summer fruit and this technique really lets it play the starring role. I hope you give it a try soon."

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Ingredients Edit and Save

Original recipe makes 1 clafoutis Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
  2. Pour blueberries into prepared baking dish.
  3. Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
  4. Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2014

Had some cherries in the freezer so I made this for dessert. Wow! It is so good and easy too. The batter comes out like a creamy custard. Thenks Chef John for the wonderful recipe

 
Most Helpful Critical Review
Jul 21, 2014

Tasted too "eggy".

 

20 Ratings

Jul 31, 2014

Made this last week for our anniversary breakfast on the deck, perfect weather, mimosas and the start to a beautiful day. Anyway, went by Chef John's recipe exactly except used a 9 inch baking dish, and it was perfect. Easy, quick and delicious. Not "eggy", but custardy. Do NOT overcook this. Mine had a tiny bit of dryness on the very bottom of the casserole dish, but that was ok. We are having company tomorrow for brunch and this is going to be the star of the morning for sure!!!!

 
Jun 22, 2014

I made this recipe exactly as the the video shows, except for my substitution of vanilla bean paste for vanilla extract. It was divine!!! The flavors are subtle and delicate. The custard is moist and perfectly sweetened. Just as Chef John states the fresh berries really shine, which is what I hoped for most. To make it ooze decadence I would top it with vanilla sauce.

 
Aug 14, 2014

I've been making this recipe off and on for a number of years. First hear of it on Iron Chef by Cat Cora. Used Cherries. I have since over the years used all kinds of fruits and mixtures, depending on what I have on hand. Lemon or orange zest kicks it up a notch as well.

 
Jul 03, 2014

Just made this for dinner party, it's so easy and delicious ! I didn't have blueberry but had frozen raspberry, and worked very well.

 
May 28, 2014

This is absolutely divine! Made it for a party and it was gone in seconds with people asking if there was anymore left!

 
Aug 24, 2014

Made this, and served with ice cream for 3 kids. They all had seconds, and ate 3/4 of the pan themselves! This reminds me of an impossible pie but with blueberries. So if you like the "egginess" of impossible pie, as I do, this will not be too eggy. I will be sure to make this every year during blueberry season!

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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