Description
Blueberry Clafoutis comes together quickly, isn’t overly sweet and is made of things that you will likely have in the kitchen already. This recipe is a whole food recipe, so no processed ingredients! Healthy dessert…say it ain’t so!
Ingredients
- ¾ cups White Whole Wheat Flour
- 1 pinch Salt
- 3 Large Eggs
- 4 Tablespoons Butter, Melted
- 1 Lemon, Zested
- ½ Lemon, Juiced
- ⅓ cups 100% Pure Maple Syrup
- ⅓ cups Milk
- 3 cups Blueberries, Fresh Or Frozen
- ¾ cups White Whole Wheat Flour
- 1 pinch Salt
- 3 Large Eggs
- 4 Tablespoons Butter, Melted
- 1 Lemon, Zested
- ½ Lemon, Juiced
- ⅓ cups 100% Pure Maple Syrup
- ⅓ cups Milk
- 3 cups Blueberries, Fresh Or Frozen
Preparation
Heat oven to 350 F. Butter or oil a 9-inch deep dish pie plate or tart pan.
In a large bowl, mix together the flour and salt. Add eggs, butter, lemon zest, lemon juice and maple syrup. Whisk until smooth. Add the milk and whisk until very smooth. This takes about 3 minutes. You can whisk by hand or use a mixer.
Pour the batter in the prepared dish and top with blueberries.
Bake for 35-45 minutes. Clafoutis should be set and golden when it’s done. We like ours cooked until the fruit really starts to caramelize so we lean towards the 45 minute mark. But we’re a little weird, so check it at 35 minutes to determine when it is set and how golden you prefer it to be before pulling it from the oven.
Cut it into slices and serve warm! Enjoy! By the way, we have been known to reheat leftovers and eat them for breakfast the next day.
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