Blueberry Clafouti

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This comes from my brother-in-law, Russell, Rochester, NY. PS – his photo is rather blurry…

Russell’s note: Made by our friend Doug at Keuka Lake, NY, this served 4 hungry men but could serve 6. The combination of this slightly tart dessert with sweetened whipped cream balanced perfectly. The note on recipe: “like a puffy pancake”.

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Blueberry Claufouti

Blueberry Clafouti (The Blueberry Farm Cookbook)

Serves 6

3 cup blueberries
3 eggs
½ cup honey (we used 1/3 cup agave syrup)
½ cup unbleached all-purpose flour
1¾ cup milk or light cream
2 Tbs rum, kirsch or Grand Marnier
1 Tbs vanilla
½ tsp nutmeg
½ tsp cinnamon
1 Tbs sugar

Preheat oven to 350 degrees. Grease a 2-qt. baking dish. Lay blueberries on bottom of dish. In medium-sized bowl, combine eggs, honey, flour, milk, rum and vanilla. Pour this custard over the fruit. Combine remaining ingredients and sprinkle over custard. Bake 1 hr. or until custard is set. Serve warm or cold, w/ vanilla ice cream or whipped cream.

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