Remember the Julie/Julia project. I think of it when ever I pull out my Mastering The Art of French Cooking . I'm unlikely to ever cook the entire book as Julie did but I do enjoy using it for the occasional recipe. The recipes are so detailed they are fool proof. This Blue berry Clafouti is from the book.
BLUEBERRY CLAFOUTI
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 1/4 cups sifted all purpose flour
METHOD
Preheat oven to 350 degrees.
In an electric blender place all the above ingredients in order as written. Cover and blend 1 minute at top speed.
Pour a 1/4 inch layer of batter into 7 - 8 cup lightly buttered fireproof baking dish or Pyrex pie plate 1 1/2 inches deep (I used a oven proof china flan dish ).
Set over moderate heat (use an asbestos mat if dish is not fire proof) for a couple of minutes until the film of batter has set in the bottam of the dish. Remove from the heat. Spread the blueberries over the batter and sprinkle on an extra 1/3 cup granulated sugar. I omitted the extra sugar. Pour on the rest of the batter.
Place in the middle of the oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged in the centre comes out clean. Mine was ready in about 35 minutes.
Sprinkle top with powdered sugar just before bringing it to the table. The clafouti need not be served hot but it should still be warm. It will sink slightly as it cools.
