Some time, some place, somewhere, someone is saying “khla -foo-tee” over and over and over again… a moment ago that was me, in London, in my kitchen– I make no excuses for the rest of those people, but I was simply perfecting its pronunciation. When it’s not London orientated it’s a thing to learn, I’m terrible with accents, in fact everything I ever attempt to pronounce in another tongue seems to always roll out American, or my version of. Not very impressive for a writing enthusiast but if it can be learned then it can be mastered to precision.
So this looks (modestly) amazing right? It only calls for a few of those cupboard essentials and a few fresh produce to make it taste the masterpiece that it is, and in this case looks are not one bit deceiving because it looks just as good as it tastes. These lovely little blue dollops make the heart of this recipe with the remaining ingredients making it beat erratically. Luckily for those who aren’t the baking powder or cookery keeper, this recipe will call out your on-a-whim baking, and simply raid your condiments for some flour and sugar, topped off with blueberries, milk and eggs. Its actually that simple and takes less than 10 minutes to put together before cooking, perfect for dinner parties.
I made this for no special occasion, but when you see it, and sample (inhale) it, you can see the appeal. It’s lovely golden brown top slices into a lovely juicy burst of freaking good simple food. And I would even go so far as to say that you can use ice cream on the side or even a glass of cold milk. And the best part about using blueberries is that when they are heated they are sensitive to bursting, so when they hit your palette and you take that bite, they literally burst into a gazillion drops of sweetness. Unlike a normal clafoutis made with cherries, this one is ideal for the blueberry lover- yet I am not that, I just like them to an appropriate degree; saying that, this is made amazing because of the blueberries.
For those of you who do not know the clafoutis, it is a French dessert made of fruit (typically cherries as I mentioned before) and its texture is rather silky and flan-like, served with cream; it’s simple and it’s full of flavour.
300-400g blueberries, rinsed
80g plain flour
80g caster sugar
¼ tsp salt
2 eggs + 1 egg white
Icing sugar to dust and/or cream to serve
Grease a 20-22cm flan tin or dish (you can also use a sandwich tin of the same measurements) and add the in blueberries, ensuring they are spread evenly. Mix together the dry ingredients of flour, sugar and salt in a large bowl. In a jug whisk together the egg white and eggs until frothy, then add this to the dry mixture whilst continuing to whisk, and then adding in the milk in a smooth trail. The mixture will be thin and smooth. Pour this in the dish and bake on a preheated oven at 160C (fan assisted) for 35 minutes. Once cooked serve warm dusted with icing sugar and puddles of cream, or even eat it cold.