Saturday, July 9, 2011

Food Friday (more or less): Blueberry Cafoutis

Okay, so I'm a day late for alliteration, but whatever.

Way back at Easter, some friends of ours had us over for dinner, and among the delicious things we had was a fruit clafoutis. She blogged about it (including a picture), and tonight when I decided to make my own, I looked it up and found her original source.

And then I modified liberally. So liberally, in fact, that it would be hard for you (or me) to exactly recreate what we ate tonight unless you first made pancakes according to the Nourishing Traditions recipe found here. And then you would have to eat just over half of the pancakes and save the rest of the batter for later. Got it? (You might be able to re-create the experience by soaking 2/3 c. whole wheat or spelt flourin 1 c. butter milk and adding 1/4 tsp salt, 1/2 tsp baking soda, and an egg).

Okay, from there: take 1/4 c. honey and heat it up, then take a package of blueberries and rinse them, then mix the blueberries with the honey. Let them sit for about 15 minutes. They might give up some of their juice or do something else arcane. Or it could be completely useless because it's meant for different sorts of fruits. Anyway... now you'll preheat the oven to 375 and prepare a baking pan with butter or spray oil (I used a casserole dish).

At this point I added a few peaches that we had on hand into the dish before adding the blueberries to the dish as well. I scraped the rest of the honey/blueberry essence into the batter, while also adding 2 more beaten eggs, a tsp of vanilla, and 5 T of sugar.

From there, it's just a matter of pouring the batter over the fruit and baking it for approximately 40 minutes, until it's starting to brown on top. This was so incredibly delicious that mere words can't do it justice. I swear the blueberries almost melted into the cakiness of the clafoutis. Fantastic.


  1. How did your variation differ from ours, as far as texture, taste, etc? Although I'm not sure I could refrain from using all the pancake batter for pancakes.

  2. Because there were only token peaches in it and mostly blueberries, the berries kind of melted into it, leaving a smoother texture (no lumps of fruit, except the occasional peach). Taste-wise, it was very blueberry heavy.

    We've found that unless we stuff ourselves, the pancake recipe makes enough for two mornings worth of pancakes for the three of us, so very little self-control is needed to refrain. :)

  3. I like to have them in the freezer for days when a faster breakfast is desired -- to get three days worth from one pancake-making session is highly desirable.

    Interesting that the berries sort of melted in... wonder if the buttermilk affected that at all.