A clatoufis is a French dish that has a texture between a flan and cake (kinda). It’s really yummy for breakfast or dessert, especially if you’re one of those people that does not like super sweet. I made mine with blueberries, but you can probably use any berry or stone fruit. Below is the recipe I worked off of.
I did not measure out my fruit. I simply put a layer of blueberries at the bottom of the dish. And because I’m even more lazy than measuring out fruit, I put the remaining ingredients in the blender. This dish literally took under 10 minutes to prepare and looks pretty impressive.
- 1 1/2 pints blueberries, washed and drained
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- Pinch fine salt
- Powdered sugar, for dusting
Preheat oven to 350 degrees F.
Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.
Recipe courtesy of Dave Lieberman