Name: Very Blueberry Clafoutis
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 teaspoons butter; 16 ounces fresh or frozen unsweetened blueberries; 3 large eggs, room temperature; 3/4 cup all-purpose flour; 3/4 cup whole milk; 1/3 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. —Ken Hulme, Venice, Florida

Don’t have a cast-iron skillet? Any 10- to 12-in. oven-safe skillet will do. If all else fails, use a large pie pan. Do not use a plastic-handled or nonstick-lined skillet, as either can produce unhealthy vapors at oven temperatures and cooking times.

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Very Blueberry Clafoutis

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Yield:8 servings

Prep:10 min

Cook:30 min

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Ingredients

2 teaspoons butter
16 ounces fresh or frozen unsweetened blueberries
3 large eggs, room temperature
3/4 cup all-purpose flour
3/4 cup whole milk
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

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Directions

Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and side with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries.

Bake until center is puffed and edge is browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

Nutrition Facts

1 piece: 188 calories, 4g fat (2g saturated fat), 75mg cholesterol, 46mg sodium, 34g carbohydrate (20g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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