Blueberry Clafoutis

[Tilly2]

There's a lovely looking recipe in the Cook section of today's Guardian for Blueberry Clafoutis. I have never made one before and this seems relatively simple.

Bearing in mind, I don't really bake, are they easy to do? Can it go horribly wrong?

[Psybbo]

Ouch, staple in the wrong place as usual, why?

[Tilly2]

Mine's ok, sibs. Put a plaster on it.

[Psybbo]

It looks good, I might try it too

[Tilly2]

I might miss out the melted butter.

[shaneystar2]

Clafoutis is easy to make .It's basically a batter mixture poured over fruit and baked .

[Tilly2]

Is it supposed to rise, shaney? I have never cooked anything which was supposed to rise, which has actually risen. I'm hopeless.

[Psybbo]

Shaney how thick should the batter be?

[shaneystar2]

Not really .It's just a creamy mixture .Melt butter,whisk eggs and sugar together add flour ,then the cream ..bit more whisking .Pour it over the fruit stir it round and stick it in the oven .Its sort of wobbly ,creamy when it comes out :)

[Tilly2]

Could I use creme fraiche instead of cream and miss out the melted butter?

[shaneystar2]

I don't know really .I'm not a strict measurement cook .I'm one these mother's old tablespoon cooks :)
If it looks ok then into the oven it goes !
I suppose you could leave out the butter,but I wouldn't substitute cream for creme fraiche .You won't get the wobble .

[Tilly2]

I have wobbles enough, shaney. That's the problem.

Thank you. Psybbo and I will give it a go and you can be the judge.

[Psybbo]

Another tip, Tilly, although we do 99% of our shopping in Sainsburys, we have found blueberries from Lidl are always sweeter

[Tilly2]

Okey dokey, sibs. Lidl it is. Thank you.

Right, let battle commence........................tomorrow ?

[shaneystar2]

Some of these recipes you read in papers and mags and even on teevee look so so difficult ,but this isn't always the case .They involve a lot of faffing and some of these chefs love to faff .
If you were to tell them you make yorkshire puddings by eye with a spoon and your own judgement they would faint away in horror :)
Good luck ...lol

[Tilly2]

I have never made a successful Yorkshire pudding, shaney. I admire your skill.

[EcclesCake]

Tilly, if you haven't made the recipe before I strongly suggest you make it as specified and then tinker for future samplings.

Why do you you want to do away with melted butter? What do you propose replacing it with? Creme fraiche isn't as stable as double cream so you may find the batter splits.

[pastafreak]

If you can make an omelette,there is no reason why you can't make a clafoutis.

[Tilly2]

Eccles, I was thinking of the calories in the butter. There are enough in the rest of the ingredients but, as you say, I should actually follow the recipe.

[Tilly2]

Oh, right, pasta. I can make an omelette. Things are looking up. Thank you.

[EcclesCake]

Sorry Tilly, I'm not one for counting calories in individual dishes, I prefer a balanced diet.

Do as you feel suits your preferences best, baking and batters are quite specific though and need some precision. Good luck!