Quick recipe finder Blueberry clafoutis
- 3 free-range eggs
- 85g/3oz plain flour
- 3-4 tbsp milk
- 1 vanilla pod, split, seeds scraped out
- 75ml/3fl oz double cream
- 30g/1oz caster sugar
- 15g/½oz butter
- 110g/4oz blueberries
- icing sugar, to serve
Preheat the oven to 220C/425F/Gas 7.
Whisk the eggs and flour together in a bowl.
Add the milk, vanilla seeds, double cream and sugar and whisk to make a batter.
Melt the butter in a small ovenproof frying pan and once foaming, add the batter mixture to the pan. Scatter the blueberries over the top and transfer to the oven and bake for 15-20 minutes, or until puffed up and golden.
Serve in the pan, dusted with the icing sugar.