• Julia Child’s Blueberry Clafoutis

    Hellooooooo my friends it’s September isn’t that wild? Are you ready for summer to be over? I am for sure, I really was that girl that got a pumpkin spice latte the day it came out, even if it was still August. I won’t apologize for it either so don’t even ASK. But, before we get to this fricken Blueberry Clafoutis, I hope we all had lovely Labor Day Weekends! I started mine off seeing the Jonas Brothers in concert (for the 4th time!!) and crying my eyes out, and finished by moving into my apartment! What a time to be alive, I can’t wait to start cooking in my tiny bb kitchen.

    Today’s recipe is a classic by Queen Julia Child, one that I’ve similarly tried before here, but this Blueberry Clafoutis is the real deal. Kind of like a cross between a pancake and a dutch baby, a clafoutis is maybe one of the easiest desserts to make. It can be done in one blender (or one bowl with a whisk and some determination), and be in the oven in 10 minutes. It can be customized with other fruits and spices however you’d like. Sound good? Cool cool cool we’ll get to that in just a second.

    Before we get started you know what’s coming next, here are 5 things to be happy about today!!
    ONE. Coming home from a long day and pouring yourself a glass of wine.
    TWO. A phone call that turns your day around.
    THREE. Having a crush.
    FOUR. Finding a new song that you never want to turn off.
    FIVE. Feeling a chill in the air.

    Let’s bake!!

    Julia Child’s Blueberry Clafoutis

    One bowl, 10 minutes, full of jammy blueberries and a custardy base, there's literally no excuse not to make this right NOW!
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Dessert
    Keyword: blueberries, clafoutis, dessert, french
    Servings: 12 people

    Ingredients

    • Butter; to grease the pan
    • cups whole milk
    • cup granulated sugar
    • 3 eggs
    • 1 Tbsp vanilla
    • pinch salt
    • 1 cup flour
    • 1 pint blueberries
    • powdered sugar; for topping

    Instructions

    • Preheat your oven to 350°F and generously butter a medium-sized (I used 9×13 inch) baking dish.
    • In a blender or large bowl, add the milk, ⅓ cup sugar, eggs, vanilla, salt, and flour. Blend for 1 minute until smooth, or whisk vigorously until no lumps are present.
    • Pour a ¼-inch amount of batter into the baking dish and place in the oven for 2 minutes, until slightly set. Add the blueberries, sprinkle the remaining ⅓ cup sugar evenly over them, and then pour on the remaining batter.
    • Bake for 50 minutes, until set and slightly golden on top. Dust with powdered sugar before serving, warm, cold, or room temp!!
  • Tart Cherry Clafoutis

    Alright folks, I’m here to talk to you about clafoutis. If you’re not familiar with what that is, it’s a type of baked French dessert with a thin, eggy batter that bakes into a custard-y cake studded with the fruit of your choice. This was my first attempt at clafoutis and let me tell you, I am a changed woman. The recipe I followed, which you can find here, used pitted sweet cherries, but because I had 2 jars of tart cherries I decided to try those out instead and let me tell you I was not disappointed. A generous sprinkling of sugar caramelizes into a crisp, top layer, while the vanilla-almond scented batter is perfectly offset by the slight sourness of the cherries.


    It reminds me slightly of a more substantial Dutch Baby, and I am not joking when I say this was the easiest baking project I have ever undertaken. You have 50 minutes total? You can make this, and 45 of those minutes are spent baking anyway. It’s crucial that the batter is completely mixed without lumps, so the entire thing should be blended before baking, preferably with an immersion blender, but it can also be done in a regular blender as well, never fear!

    I know this picture doesn’t do it justice, but i needed everyone to see how thin it baked up and the LAYER of custard it produces.

    I think I’m finally off my rhubarb kick, so thank you all for sticking with me! I also realized that it’s been ages since I’ve posted a savory recipe and for that I apologize, I find myself cooking the same meals lately (I’ve been in a bit of a dinner rut), and branching out more into baked goods. The good news is that with the warm months comes fresh produce, so some new dishes will be coming soon, never fear! But until then, I really suggest that you bake this dish up at your earliest convenience, most fruits can be substituted for the tart cherries, and it becomes the easiest (but also still impressive) dessert.
    Let’s get baking!

    Makes: 10-12 servings
    Prep Time: 5 minutes
    Bake Time: 45 minutes
    Total Time: 50-60 minutes

    Ingredients
    Adapted from “David Lebovit’s Cherry Clafoutis” on Food52
    2¼ cups (1¼ lbs) pitted cherries, I used tart, but sweet will also do! (Can also be done with berries, pears, peaches, etc.)
    3 eggs, room temperature
    ½ cup all-purpose flour
    1 tsp vanilla extract
    ¼ tsp almond extract
    ½ cup + 3 tbsp white sugar, divided- ½ cup is in the batter, remaining tablespoons go on top for baking
    1 1/3 cups milk
    Softened salted butter, for greasing the dish

    Steps

    1. Preheat your oven to 375ºF and generously grease a 2 quart baking dish (mine was roughly 9″x13″). When I say generously I really do mean it, I thought I had done enough and there was still some sticking in the corners.

    2. If your cherries are fresh, wash and pit them, or if they are jarred in juice, drain. Spread the pitted cherries on the bottom of the dish evenly, but don’t obsess over it because they will shift when the batter is poured in.

    As a side-note, look at this fun summer tablecloth!!!!

    3. In a large mixing bowl, add eggs, flour, vanilla and almond extracts, white sugar, and milk. Using the aforementioned immersion blender (or regular blender), blend this batter thoroughly until smooth, so that all the ingredients are fully incorporated.

    4. Pour the batter over the cherries and sprinkle the top with the remaining 3 tablespoons of sugar.

    5. Bake for 45 minutes until the top is brown and crisp, and a knife comes out ~mostly~ clean.

    This can be served warm, room temperature, or cold, with ice cream, whipped cream, but it’s also perfect on its own!
    xoxoxoxoD