Blueberry Clafoutis

If you think that clafoutis is a sophisticated and very demanding dessert to prepare, you are seriously mistaken. The preparation is actually very simple, and the dessert is like a mix of two of the most popular dishes - pancakes and pudding. Clafoutis is best when its still warm, and for a special treat, we enjoy it with a scoop of ice cream, Greek yogurt, or cold whipped cream.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Butter, unsalted

  • 85 g Nuts, almonds

  • 25 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 100 g Sugar, white

  • 3 pieces Egg, fresh

  • 4 pieces Egg, egg yolk, fresh

  • 375 ml Sweet cream

  • 375 g Blueberry, raw

  • pieces Powdered sugar

Steps

  1. Place a pan on the stove and dry-toast the almond flakes. Once they turn golden brown, transfer them to a kitchen blender and grind them finely.

  2. Preheat the oven to 200 degrees Celsius. Mix the ground almonds with flour and salt. In a larger bowl, whisk together the eggs, yolks, sugar, and cream with a hand whisk. Add the dry ingredient mixture and mix well to form a smooth, thin batter without lumps.

  3. Grease eight low heat-resistant molds (10 cm in diameter) with butter. Sprinkle blueberries on the bottom, then fill the molds almost to the top with the prepared batter. Bake the dessert in the preheated oven for 18 to 20 minutes. It is done when the batter rises and turns golden brown on top and around the edges. Do not open the oven while baking to prevent the clafoutis from collapsing.

  4. Clafoutis is best when it's still warm. Sprinkle it with powdered sugar before serving.

Nutrition Information (Per 100g)

  • Calories: 196.22 kcal
  • Fat: 8.78 g
    • Saturated Fat: 1.62 g
  • Carbohydrates: 21.84 g
    • Sugars: 15.48 g
  • Protein: 6.24 g
  • Fiber: 1.96 g