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    Home » Recipes » Cobblers

    Clafoutis aux Myrtilles et Cerises (Blueberry & Cherry Clafoutis)

    16 December 2022 by Becky at Fikabröd Leave a Comment

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    If you’re a fan of cobblers, buckles, and other rustic fruit desserts, you gotta give this continental version a whirl. A clafoutis is an effortless French dessert in which fruit is covered with a flan-esque batter and then baked. The most traditional version solely uses cherries, but we opted for a blueberry and cherry situation here 😊🫐🍒

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    Clafoutis aux Myrtilles et Cerises (Blueberry & Cherry Clafoutis)

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    • Yield: 6–8 servings 1x

    Ingredients

    Scale
    • 1 ¼ cups (285g) whole milk
    • 2/3 cup (130g) granulated sugar, divided
    • 3 large eggs
    • 1 Tbsp Heilala Pure Vanilla Paste
    • 1/8 tsp salt
    • 1 cup (120g) all-purpose flour
    • 1 Tbsp (14g) unsalted butter, cubed
    • 1 ½ cups (255g) fresh blueberries
    • 1 ½ cups (170g) frozen cherries, thawed, drained, and halved [1]
    • confectioners’ sugar (for dusting)

    Instructions

    1. Heat oven to 350°F.
    2. In a high-speed blender, combine milk, 1/3 cup (65g) sugar, eggs, vanilla paste, salt, and flour. Blitz on medium for 1 minute.
    3. In a 12" cast iron skillet over medium heat, melt butter, swirling around to coat the pan.
    4. Turn heat down to medium-low. Pour a thin layer of batter into pan, swirling to evenly spread across pan. Cook for 1–2 minutes to slightly set batter.
    5. Remove pan from heat, then scatter blueberries and cherries over batter. Sprinkle remaining 1/3 cup (65g) sugar over fruit. Pour remaining batter on top.
    6. Carefully transfer skillet to oven so the fruit doesn’t slide around too much.
    7. Bake for 40–45 minutes until clafoutis has browned and edges are puffy. The centre may have a wee bit of a wobble. Clafoutis is done when a wooden pick inserted in the centre comes out clean.
      NOTE: The clafoutis will deflate slightly as it cools.
    8. Transfer pan to wire rack and allow to cool slightly.
    9. Serve warm, dusted with confectioners’ sugar.

    Notes

    1. You could also use fresh black cherries, but we honestly couldn’t be bothered to pit them for this simple recipe.

    Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

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    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

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