It's the 4th of July, Independence Day, and you're probably wondering why I'm posting a French recipe. I'm sure you know the French were instrumental in helping us win the Revolutionary War or the War for Independence. So it only seemed right...plus they gave us the Statue of Liberty. What more could you ask for?
I once made blueberry clafouti to take to a party given by some French friends in NYC. They all but burst out laughing at the concept of blueberries in a clafouti--traditionally you would make it with cherries. But Julia (Julia Child of course--although I've never met her I've always been on a first name basis with her since her cookbooks taught me how to cook) includes a recipe for blueberry clafouti (as a variation of the traditional cherry clafouti) in her Mastering the Art of French Cooking. That's good enough for me! Plus it's delicious and so simple--sort of like making a pancake batter and pouring it over fresh fruit and baking it.
The recipe calls for mixing this in a blender but I'm assuming that back in 1961 (when the first edition came out ) few people had a Cuisinart in their homes--which is what I used for mixing this up.
3 cups washed blueberries
1/3 cup granulated sugar
1 TB vanilla extract
1/8 tsp salt
1 1/4 cups sifted flour (if you're using blueberries--cherries call for only 2/3 cup)
1 1/4 cups of milk or 1 cup milk and 1/4 cup brandy or cognac
Place the ingredients above in a blender or food processor and whir until blended.
Pour 1/4 inch layer of batter in your 7 to 8 cup baking dish or pie plate. Place in pre-heated 350 degree oven for a few minutes until batter sets on the bottom. Remove from oven.
Spread blueberries over the top of the batter and sprinkle with 1/3 cup (more) sugar. Pour on remainder of batter and return to oven for approximately an hour--until a knife plunged into the center comes out clean. (My oven runs hot and it took only 45 minutes so check often!) Sprinkle with powdered sugar before serving. The clafouti is best served warm.