Blueberry & Brandy Clafoutis
- Comments: First one had way too many blueberries in but was still pretty sensational. Dropped from 600g to 450g. I still want to cram those suckers in there, but a slightly higher batter to berry ratio might be nice.
- Serving Notes: Serve from the pan dusted with icing sugar and whipped cream.
Ingredients and Method
| Ingredients | Method |
|---|---|
| 5 large eggs / 150g Granulated sugar | 1. Blend eggs, sugar, salt, flour, milk, cream, vanilla, and Brandy in the usual pancake batter manner. |
| ¾ tsp Fine sea salt / 175g All-purpose flour | 2. Preheat a 26cm Lodge skillet or similar sized pan in a 180°C oven. Place the pan on a lit burner on medium. Butter the hot pan. |
| 375ml Whole milk / 150ml Heavy cream | 3. Pour 5mm of batter to set the bottom. |
| 450g Fresh blueberries | 4. While that layer is still on the heat add the blueberries followed by the remaining batter. Bake for 35–45 minutes until puffed and set. Middle should have a slight wobble or be 82C on an instant read thermometer. The batter should be golden brown. The blueberries will rise to the top and should leave a beautifully set layer of cake. |
| 2 tsp Vanilla extract / 45ml Brandy | 5. Dust with icing sugar. Serve warm from the pan with whipped Chantilly. |
Revision History:
- [v1 Archive](_Archive/Blueberry & Brandy Clafoutis - v1 - 2026-02-07-2122.md) - 2026-02-07-2122 Reduced berry amount from 750g to 450g (on first bake I could only fit 600g in the pan...)
- [v2 Archive](_Archive/Blueberry & Brandy Clafoutis - v2 - 2026-02-08-0117.md) - 2026-02-08-0117 removed redundant table column