Clafoutis with blueberries and almonds
4 servings
35 minutes
Clafoutis with blueberries and almonds is a refined blend of airy French dessert and rich flavors of Yugoslav cuisine. Almonds give the batter a delicate nutty note, while blueberries add a sweet tartness, creating a harmonious flavor combination. This dessert has a soft, creamy texture reminiscent of a casserole but with an exquisite almond aroma. The origins of clafoutis are from France; however, this version gains new shades from Balkan influences. It is perfect as a light breakfast or the finishing touch to an elegant dinner, especially with a cup of fragrant coffee or tea. Serving it with powdered sugar adds sophistication, while the slightly crispy crust makes it even more tempting.
1
Preheat the oven to 200 degrees.
2
Grind the almonds into powder in a food processor or blender and mix with flour and salt. Add sugar, eggs, yolks, and cream. Knead the dough.
- Almond: 85 g
- Wheat flour: 25 g
- Salt: to taste
- Sugar: 140 g
- Chicken egg: 3 pieces
- Egg yolk: 4 pieces
- Cream: 375 ml
3
Grease the ceramic baking dish with oil. Place blueberries at the bottom and fill with batter.
- Blueberry: 400 g
- Butter: 2 tablespoons
4
Bake for about 30 minutes.
5
Sprinkle the finished pie with powdered sugar.
- Powdered sugar: to taste