Julia Child Blueberry Clafoutis Recipes

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

Steps:

• 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 sides 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 edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

Steps:

• Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
• Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
• In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
• Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
• Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F.
• Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
• Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
• Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don't turn the oven off, yet).
• Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
• Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
• Sprinkle with powdered sugar and serve warm.
• Servings: 6-8 for dessert, 4 for breakfast.