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| Blueberry and corn clafoutis, fresh from the oven |
The clafoutis is a very simple pancake type dessert make with an easy batter and whatever fruit you have around. So simple, so French. I haven’t made on in ages, not since culinary school. Oh, have I mentioned that I was classically trained in the French cooking style? Yup yup.
When I ran across this on Chef Marcus Sameulsson’s siteI thought about the extra blueberries, corn and Gluten-Free Bisquick mix I had in my fridge. Could I pull all of that together into this recipe? Of course.
Why I love it? It’s the flavors of summer in a light, buttery, not-to-sweet package: the fresh sweet corn bursts in your mouth, as do the tart juicy blueberries. A perfect dessert after a summer meal.
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| A yummy slice |
Here’s my food allergy free for me version. It’s free from peanuts, tree nuts, wheat, soy, fish and shellfish and is lactose-free. It *does* use milk, butter and eggs.
Blueberry and Corn Clafoutis Recipe
Adapted from Chef Marcus and Sandra Lee
Ingredients
1 cup blueberries, washed and dried
1 cup fresh corn kernels from 1 corn cob
3/4 cup organic lactose free 2% milk
1/3 cup raw brown sugar
½ cup GF Bisquik (pancake mix)
1/4 tsp salt
4 tbsp unsalted organic butter, melted, plus room-temperature butter for the pie dish
Powdered sugar, for dusting
Directions
1. Preheat the oven to 325 degrees F. Butter a 9-inch diameter glass pie dish. Mix the blueberries and corn kernels together and arrange in the buttered pie dish, set aside.
2. Combine the eggs, milk, sugar, GF pancake mix, and salt in a Tupperware container that has a top. You can hand mix by doing a quick shake shake shake! Blend until well combined, about 30 seconds. Add the melted butter, and blend again, until well combined, about 15 seconds. Pour the batter over the blueberries and corn.
3. Bake in the oven until the center is set and the edges are golden, 45 minutes to 1 hour.
Serve with fresh blueberries, a dusting of powdered sugar. It’s great for a tea time snack, after dinner treat or even breakfast.
