- blueberries - 1 2/3 cups (400 g) or fruit mix by choice
- eggs - 3
- sugar - 2/5 cup (100 g)
- vanilla - 1 tsp, extract
- flour - 1/3 cup (80 g)
- salt - 1 pinch
- cream - 2/5 cup (105 g)
- milk - 1/3 cup (95 g)
- powdered sugar - 1 - 2 tablespoons for sprinkling
- butter - for greasing the form
Beat the eggs and sugar until fluffy and gradually add the vanilla and flour, mixed with a pinch of salt. Mix well and add the milk and cream. Smear the form or tray (10 1/4″ (26 cm) diameter) with butter and pour in about 1/3 of the mixture. Put it into a preheated 392°F (200 °C) oven for 3 minutes.
Remove and on top of the dough, arrange the cleaned and drained blueberries (or other fruits by choice). Save 1-2 handfuls of fruits for the very top. Add the remaining batter, distribute the set aside blueberries and return it to the oven to bake for 30-40 minutes.
For the first half hour do not open the oven so the clafoutis doesn't deflate. After 15 minutes of baking, you can turn off the top element to prevent burning.
After the 30th minute, check up on the clafoutis and if necessary, turn the top element back on again.