"Clafoutis is a custard or flan-like baked fruit dessert. The dessert originated in France where my mother learned to make it as a child. She would make clafoutis for us in the winter since it is so delicious to eat warm. She taught me how to make clafoutis, and I taught my children, so it really has become a tradition handed down between generations. Clafoutis is not a typical dessert in Ohio, so I think it stands out when you make it to share with friends. The recipe is versatile and can be made with a variety of fruits, primarily cherries, blueberries and peaches. This is a recipe that my kids love making the most and they always make it with blueberries. What is nice about blueberries is that they freeze so well. We pick blueberries in the summer and bag and freeze them so we can have them for dessert or smoothies in the winter. It's hard to beat the creamy, smooth texture of this dessert and the tart flavor of the fruit. The dessert isn’t overly sweet and it is delicious with fresh whipped cream. It is my go to dessert. And a little secret … it's really good cold the next day!" -Chef Mike Mariola
1/2 cup flour
1/2 cup sugar
1 tsp vanilla
3 local eggs
1 cup warm Smith's milk
1 cup blueberries (fresh or frozen)
Heat oven to 350 degrees. Lightly butter a medium baking dish.
In a medium mixing bowl, combine sugar, eggs, and vanilla. Slowly incorporate the warm milk. Slowly whisk in the flour to make a smooth batter. Optional: use a blender to combine all ingredients except the fruit. If using a blender, blend on high for one minute.
Pour the batter into the buttered baking dish. Sprinkle in the fruit.
Bake at 350 for 45-50 minutes until lightly browned and set.
Optional: Sprinkle with powdered sugar just before serving.