So let’s talk clafoutis…..

One of my favourite cake, light, a bit flan-like, soft and not to too sweet.

It’s from the ‘Limousin’ region in France and the usual clafoutis is made with black cherries. Black cherries with pits for more flavours. Leaving the pits is a bit like eating meat or fish to the bone : more flavours.
But you can make clafouis with pears, mango….

As we’re arriving to Blueberries season, I made one with blueberries and it’s divine.

Serves 6,

  • 300g blueberries
  • 40g butter (+5g for the baking tin)
  • 4 eggs
  • 100g sugar (+according to your taste)
  • 100g flour
  • 25cl milk
  • 15g of vanilla-flavoured sugar or normal sugar
  • Whipped cream (optional)

Method :

In a big bowl mix the eggs with sugar. Add the butter melted, the flour and milk.

Butter a baking tin, pour in the preparation and add the blueberries on the top.

Preheat your oven at 180° and cook for 40min.

Whisk the cream and serve together, warm clafoutis and cold cream.


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