Blueberry clafouti




600 grs. blueberries (fresh or freeze)

1/2 cup of rhum or kirch (optative)

3 eggs

pinch of salt

3 tablespoons of flour

5 tablespoons of sugar

350 ml of milk

butter to the pan or ramekins


Set aside the blueberrie swith kirch or rhum, by 30 minutes.

Beat the eggs in a bowl, add the flour, pinch of salt and sugar, mix well.

Warm the milk and add the egg batter and stir all the time with a manual beater.

Preheat the oven at 180°c

Buttered the mold or ramekins and place the blueberries(without de liqueur juice) and empty over them the batter.

Cook by 25 a 30 minutes. or until is bubble and little golden.

Powder with icing sugar and serve.