Quickly becoming a staple on our table is clafoutis: peach, blueberry, raspberry. They’re sinfully easy to prepare and delightfully creamy. My toddler begs for them and can eat an entire recipe all by himself.
While you can serve a blueberry clafoutis for dessert, it’s particularly good for a brunch or breakfast.
By February 17, 2008Published:
Quickly becoming a staple on our table is clafoutis: peach, blueberry, raspberry. They're sinfully easy to prepare and delightfully …
- 1 to 1 1/2 Cups of Organic Blueberries (I’m using frozen)
- 3 Eggs from Pastured Hens
- 1 Cup Organic Whipping Cream
- 2 Heaping Teaspoons Flour (Use sprouted flour if you suffer from mineral deficiencies or if you’re concerned about phytates)
- 3 Heaping Teaspoons Dehydrated Cane Juice
- Rinse and drain your blueberries and then layer them on the bottom of a pie plate.
- Now pour your cream, eggs, dehydrated cane juice and flour into a mixer.
- And mix it up. What else would you do?
- Pour the very thin batter over the berries.
- The berries should be completely covered in the creamy, liquidy goodness. Bake the clafoutis in the oven at 375 ° F until the top is golden brown and an inserted knife comes out clean.
- Fix yourself a serving before your toddler eats the whole damn thing all by himself.