Blueberry Clafoutis
By Danielle "Diva Q" Bennett
A clafoutis may not be the easiest dessert to pronounce (clah-foo-TEE), but this French cross between a custard and a cake is one of the easiest desserts to make. You basically mix some flour, milk, sugar, and eggs in a blender, pour it over some fruit, and bake. The classic uses fresh cherries, but Diva prefers a blueberry clafoutis flavored with lemon zest and vanilla. Feel free to use whatever tender fruit looks good—peaches, blackberries, apricots, or raspberries, or even a mix.
Prep Time
10 Min
Cook Time
1 Hr
Pellets
Cherry
Ingredients
This recipe serves:
8
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main
| 2 Tablespoon | unsalted butter, softened |
| 1/2 Cup | all-purpose flour |
| 1/2 Cup | granulated sugar, plus more for sprinkling |
| 1/2 Cup | heavy cream |
| 1 Cup | whole milk |
| 2 Teaspoon | vanilla bean paste or vanilla extract |
| 1/2 Teaspoon | kosher salt |
| 3 | large eggs |
| 1 Pint | fresh blueberries |
| 2 | lemons |
| Powdered sugar, for serving | |
| Whipped cream for serving (optional) | |
| Fresh mint, for serving (optional) |
Steps
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Diva Q’s Blueberry Clafoutis
1
Preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.
350 ˚F / 177 ˚C
2
Butter a 9-inch round or oval oven-safe baking dish.
3
In a blender, combine the flour, sugar, heavy cream, milk, salt, vanilla, and the eggs. Pro tip: crack the eggs in a bowl first in case some shell finds its way in. Blend on high speed until smooth and frothy 1½ to 2 minutes.
4
Pour about three-quarters of the batter into the pan. Evenly distribute half the blueberries over the batter. Using a rasp-style grater, finely grate 1 lemon over the blueberries. Drizzle the remaining batter over the berries. Top with the remaining berries and more zest. Sprinkle up to 2 Tablespoons granulated sugar over the custard.; use less if your berries are very sweet.
5
Place the baking dish directly on the grill grate and bake until it's mostly set and still a bit soft in the middle, about 55 minutes.
350 ˚F / 177 ˚C
00:55
6
Let cool for at least 1 hour. The custard will sink some and its crust will become more pronounced. Sprinkle with powdered sugar. Use a large spoon to scoop out servings. Serve warm with whipped cream, more lemon zest, and mint as desired. Enjoy!
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