Blueberry, Lemon & Thyme Clafoutis
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Blueberry, Lemon & Thyme Clafoutis
Recipe by Courtney Roulston
Ingredients
300g blueberries
juice & zest of ½ large lemon
1 tsp thyme leaves,
40g butter, melted, plus extra for greasing
1 tbsp regular white sugar, plus extra for sprinkling
½ cup plain flour
½ cup caster sugar
sea salt to taste
1 tsp vanilla bean paste
3 free-range eggs, lightly beaten
1 cup full fat milk
Method
Heat the oven to 180 degrees C (fan forced)
Place the blueberries, lemon zest , lemon juice and thyme in a bowl.
Use the back of a spoon to crush ¼ of the blueberries to get some juices out.
Grease a 24cm round tin or pan with butter. Scatter over the white sugar and shake the tin to coat the butter in the sugar.
Sift the flour into a large bowl and add the sugar, a pinch of salt and make a well in the center.
In a separate jug mix together the eggs, vanilla, milk and melted butter. Pour half of the milk mixture into the flour and whisk to make a thick smooth batter. Whisk in the remaining wet mixture, doing this in 2 parts makes for a lump free batter.
Spread the blueberry mixture onto the base of the prepared tin.
Pour the batter over the blueberries and give the tin a shake to settle everything.
Bake in the oven for 30-35 minutes, or until just set with a little wobble in the middle.
Remove from the oven and sprinkle with a little extra white sugar while still hot. Allow to cool for 10 minutes before serving with double cream or yoghurt.
