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. The longer you bake clafoutis, the more prone it will be to excessive cracking (more aesthetics/texture than a factor in taste).
- Clafoutis is classically served warm, but cool completely before sliding the whole clafoutis from the pie plate or pan.
- Store chilled, reheat gently until warm to serve.
If using a gluten-free flour without xanthan gum, whisk 1/8 teaspoon (a good pinch) into the flour before blending the batter.
Keywords: clafoutis, Julia Child clafoutis, custard desserts, blueberry recipes, gluten-free desserts, French desserts