I like to think of myself as a frugal shopper. There are a few tricks up my sleeve when it comes to groceries – one in particular is I make good use of my freezer. Our local supermarket sells near ‘best before’ date food 20, 30, sometimes even 50 percent off and that’s exactly when I stocked up on blueberries a few months back.
Frozen fruit is great in smoothies, for baking, making sauces and small-batch jams, tossed in plain yogurt or a granola bowl… the list just goes on and on. It’s good to have stocks of your favorites, especially in these dark and gloomy winter days when you crave the fresh taste of fruit. Yes it’s 2018 and indeed, everything is available always, but I’d rather spend money on local, in-season products than pay double for something that was picked unripe on the other end of the world and travelled long-haul to get here.
That said, on to the matter of clafoutis. I’ve posted this French country dessert before, that time with a twist in texture. Now it’s back to the roots, by which I mean the pancake-like, custrady batter.
By the way, beignets last week and now this? What is it with French recipes? (Maybe the fact that France has one of the most renowned food cultures in the world… but IDK) Anyway, after that near-fail this one is simple, quick and no-fuss.
Call me lazy, but I put my blender to work again. (Remember dutch babies?) It couldn’t possibly get any easier: all ingredients – which aren’t many – in, a good whizz, batter done. You can even make it in advance, just don’t forget to pulse again before pouring. And for the people having something against blenders (please imagine my eyebrows shooting up): a good old-fashioned whisk and some muscle will do the same.
I find the thicker the slice, the better the clafoutis so I use a deep Pyrex dish for baking. A cake tin or a deep pie dish works as well. A trick I picked up over at Meilleur du Chef is sprinkling the baking dish with sugar after buttering – this extra bit of sweetness is just what you need when using tart fruits, plus it makes for a thin, caramelised crust. And who wouldn’t want that, right?!
Custardy French clafoutis – a classic country dessert. For 4-5.
110 g AP flour
100 g granulated sugar
500 ml whipping cream (30%)
150 ml milk
25 ml dark rum
1 packet vanilla sugar (7-8 g)
pinch of salt
400 g blueberries
butter and granulated sugar for the pan
- Put all ingredients except fruit in a blender and pulse to a homogenous, lump-free, pancake-like batter. Alternatively, in a large mixing bowl, combine eggs with sugar. Whisk in flour, add cream, milk, rum, vanilla sugar and salt. Mix well.
- While batter is resting, preheat oven to 210°C (410°F). Butter a deep baking dish and sprinkle with sugar. Shake off excess sugar.
- Place blueberries in the baking dish, cover with batter.
- Bake until dark golden, about 40 min.
- Let cool to set at least 30 min before cutting to portions. Can be served warm or cold. Enjoy!