The delicious recipe for the classic Frenchclafouti, a dessert of fruit baked beneath a thin batter, wascreated by by Josie Ross of Portland, Oregon…it took 3rd place.
Recipe: Oregon BlueberryClafoutis
1 pound (approximately 3 1/2 cups) Oregonblueberries3 tablespoons sliced almonds3 tablespoons unsalted melted butter3/4 cup granulated sugar1/4 teaspoon salt4 large eggs3 large egg yolks1 teaspoon vanilla extract1/4 cup brandy1 1/4 cup whipping cream2/3 cup all-purpose flour
Preheat oven to 350°F (175°C).
Place almonds on baking sheet and toastuntil fragrant, about 5 minutes.
Coat six 4 1/2 x 5 1/2-inch baking disheswith butter and set aside.
Place flour, 2/3 cup sugar, salt and almondsin a food processor. Pulse until mixture is finely ground andtransfer to medium bowl.
Add eggs, egg yolks, 3/4 cup cream andvanilla to flour mixture. Whisk until smooth. Refrigerate bowlfor 30 minutes.
Wash and dry Oregon blueberries and placein a medium bowl. Add brandy and allow to marinate for 30 minutes.
Divide the blueberries evenly among thebaking dishes.
Whisk butter into the batter and pourit over the blueberries.
Place dishes on a rimmed baking sheetand bake for 20 minutes.
Sprinkle dishes with remaining sugar.
Bake until tops are golden and bubbling,about 15 minutes more.
Whip the remaining cream.
Serve calfoutis warm and topped with dollopsof whipped cream.
Makes 6 servings.
Recipe provided courtesy of Oregon BlueberryCommission.
Blueberry Clafoutis Recipe – Fresh Blueberry Baked Custard DessertIf the Oregon BlueberryClafoutis recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog