Blueberry-Ginger Clafoutis

Like a spongy flat blueberry muffin. Not for me.

The cardamom and ginger really set it off. Good the following day for breakfast, topped with Greek yogurt!

I don’t love the crystalized ginger in this for some reason. I think the textures are too different for me so it feels too hard. Other than that, I really like this recipe! I think I reduced the sugar by half, more than I typically reduce sugar and it made this the perfect breakfast and I don’t feel bad about adding maple syrup to it.

Just made this and it’s amazing. Subbed almond milk because that’s what we use. From the notes, I cut down the sugar and subbed almond flour for half the called flour amount.

The batter comes out too liquidy. There is too much milk for the amount of flour. The recipe does not make sense and came our horrible. Waste of blueberries.

Batter is best made in a blender. Thoroughly mix all ingredients except for the flour before adding flour and mixing for another 20 seconds. I agree with suggestions to cut sugar and replace 1/4 of the flour with almond flour. Minced crystallized ginger tends to clump. Dust with a bit of flour to separate before spreading.

This recipe tries too hard - there are easier and simpler recipes that are less sweet and have more chewiness which I think is better. But I like simple honest food.

I like to do this as directed with a drop of almond extract and extra lemon zest. Instead of paying the premium for crystallized ginger, I just got the candied ginger then chopped and tossed in some of the sugar for the recipe.

I made this last night and it was scrumptious. Took the advice of others and increased lemon zest, left out cardamom, and added a teaspoon of vanilla extract for a more classic flavor. With no fresh fruit at hand, I used a combination of cranberry jam, dried blueberries that I soaked in Amaretto, and frozen blackberries. This recipe is a flexible beauty.

I have made this recipe over a dozen times with blueberries and blackberries and the fruit has always floated to the top when I pour the batter over the fruit and remains on top during baking. A trick I have learned preparing the batter is to add about a quarter of the milk with the eggs, flour and sugar, and then whisking out the lumps before adding the rest of the milk. This saves time delumping the batter.

Have tried this and another NYT clafoutis twice but sadly not the dessert for me :(

I'm not used to fussing with the custard part of a clafoutis, and let the first bit go a bit long - it worked out, but caused me some stress. Has anyone tried this in the 'standard' way, fruit, then batter, then bake? Or batter, then fruit, then bake?

One cup flour, six eggs, 4 TBS sugar, a dash vanilla extract, a good dash milk or 1/2 and 1/2 to make a smooth batter in a Cuisinard, pour in well butterred cast iron frypan add the cherries bake at 350 et voila, fait. A French friend from Lyon said to me after a bite, Piet you pitted the cherries, in France we don't do that, my response was, that is why French dentists drive expensive cars. (Works well with grapes too and no pitting cherries)

Have been making Julia Childs Clafoutis for many decades. If your family has more time to gather/linger for breakfast, serve then. Or when they linger for desert, also good. We prefer the flavor of the fruit to be forward, and so then low key sugar or other flavorings. Any kind of cream, is a good/almost necessary serving add. Clafoutis are easy beginner recipes, as well as back pocket recipes. Frozen or fresh fruit - and can be a pantry staple.

Since crystallized ginger costs $11/bottle -- about 55 grams -- can I sub with ground ginger? And about how much?