Blueberry Clafoutis (kla-foo-tee)
2 pounds blueberries
¾ cup flour
¾ cup sugar
8oz heavy cream (crème Fleurette if you are lucky enough to find it)
2tsp almond extract (or orange blossom water or vanilla extract)
Preheat oven to 400 degrees Farenheit
Butter and flour a 2 quart baking dish
Place the blueberries in the dish and set aside
In a medium bowl, combine the flour and sugar.
In a small bowl, combine eggs, cream and almond extract.
Make a well in the center of the flour mixture and whisk the egg batter until smooth.
Pour the batter over the blueberries.
Bake in the oven until it reaches a golden brown color, 25 to 30 minutes.
Sprinkle powdered sugar on top, serve warm or at room temperature.
Chantilly on the side anyone?
Françoise Hartman is a freelance writer and translator. She lives in the Southwest.