I found out last night that today would be Alexander’s dad’s last day of radiation therapy. He started just before we arrived and left the house early each morning for his sessions, returning a little tired every time, but always trying to stay positive and take it in his stride. To celebrate his final session I decided to try my hand at clafouti again. The first time I made it was for an HHDD challenge and it came out a bit of wreck I think. Why I decided to make something I thought I was no good at for a special occasion I don’t know, I’m weird that way.

Luckily for me (and the other people at the breakfast table) it came out fine. A cake crust-like texture on top with the center the consistency of custard. I found the recipe at allrecipes.com and followed it exactly, only reading some of the suggestions afterwards. Again, I am weird that way. One person suggested adding more flour to the batter to ensure that the clafouti’s crust is nice and cake like and also do not fall after baking, which is what happened to mine, but just a little. But only when using fruit that’s more moist, like blueberries, if using cherries you’d probably be fine using the amount of flour used in the recipe.

So to make blueberry clafoutis you need to take out:

1 cup fresh blueberries (I added a couple of blackberries too)

3 eggs and 1 yolk at room temperature

1 cup white sugar

1 cup milk

1 teaspoon vanilla extract

3/4 cup sifted all-purpose flour

a pinch of salt

And the process:

Heat the oven to 350F and grease an 8*8 inch baking dish. Arrange the berries in the dish and set aside.

In a mixing bowl, whisk the eggs and egg yolk until light and foamy, add the sugar and mix until the mixture starts thickening. One-by-one, add the milk, vanilla and flour, and salt, stirring between additions. Whisk until the mixture is light. Pour over the berries and bake in the center of the oven for about 45 minutes.

Let the clafouti cool slightly, dust with confectionar’s sugar, cut and serve right away for breakfast, or tea. Ours we enjoyed with some fresh strawberries on the side and plain yogurt. I think it was the perfect breakfast for a celebration!