Is a clafoutis still a clafoutis when it has wild Washington blueberries instead of cherries?
I got the original recipe here, and then changed it to suit the ingredients I had on hand, and the fact that I only wanted to make 2 ramekins of it.
- 1 cup frozen blueberries
- ½ tsp cinnamon
- 1 Tblsp honey
- 1 cup milk (I used unsweetened vanilla almond milk)
- 1/3 cup sugar (I used coconut sugar for the nuttiness)
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 pinch kosher salt
- 1/3 cup rice flour
- 1/4 cup grape seed flour (or use millet flour)
- Preheat the oven to 350°F.
- Mix together the blueberries, cinnamon, and honey.
- In another bowl, whisk milk, sugar, eggs, vanilla extract, almond extract, and salt until blended.
- Add the rice flour and grape seed flour and mix until smooth.
- Pour half of the batter into 2 ramekins, and bake for 5 minutes.
- Add scoops of the blueberry mixture into each ramekin, then top with the rest of the batter.
- Bake for 45 minutes.
- Top with powdered sugar, if you like your puffy pastries sweet.
- Serve warm.
The texture is in between a muffin and a custard, and it’s packed with bursting blueberry flavor. It’s not too sweet (you can top it with powdered sugar if you need to sweeten it more) and it’s definitely filling.