Classic clafoutis is thickened with wheat flour, and if Julia was still with us she’d most likely scoff at using gluten-free flours… but I’ve never had any complaints with either version. Both bake up creamy, silky and bursting with tart fruit!
- 3/4 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup honey, orange blossom recommended
- 1 tsp orange zest
- 3 eggs
- 1 tbsp vanilla extract
- 1 tsp salt
- 1/2 cup flour, all-purpose or gluten free*
- 2 cups fresh blueberries
- 2 tbsp granulated sugar
- confectioner’s sugar, for dusting
- Preheat oven to 350° F. Grease or spray an 8-inch pie plate or round cake pan with avocado or coconut oil, and sprinkle with granulated sugar.
- In a blender, blend all ingredients except granulated sugar and blueberries.
- Pour a 1/4-inch layer of batter into pie plate, and bake for 5 to 10 minutes, just until a skin forms. Toss blueberries with sugar while first layer sets.
- Once a skin begins to form, add blueberries and then remaining custard batter to pan.
- Bake until top is golden brown and custard is set (moves cohesively when jiggled) about an hour. Begin checking after 45 minutes for safety.
- Clafoutis can be served warm, but cool completely before sliding whole clafoutis from pan.
- Store chilled, serve room temperature or reheated until warm.
If using a gluten-free flour without xanthan gum, whisk 1/8 teaspoon into the flour before blending batter.
Keywords: clafoutis, Julia Child clafoutis, custard desserts, blueberry recipes, gluten-free desserts, French desserts