Blueberry Clafoutis Recipe - Fresh Blueberry Baked Custard Dessert
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- Опубліковано 7 вер 2024
- Learn how to make a Blueberry Clafoutis Recipe! Visit foodwishes.com/ for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Blueberry Clafoutis Recipe!
Check out the recipe: www.allrecipes.com/Recipe/237063/Chef-Johns-Blueberry-Clafoutis/
When you said to add the egg shells my brain stopped working
Lol, added protein and texture right?
So, I'm binge watching Chef John today while I multitask because I like listening to him talk. I wish I could describe my reaction when he said add the egg shells too lol. Took me a minute to realize it was a joke. Seriously though, I can't wait to try this! I bought my parents blueberries for breakfast when they last visited and they didn't touch them.
Made this tonight after buying a pint a gorgeous enormous blueberries at Costco, don't add flour as some mention, just follow the recipe and it came out DELICIOUS! I am used to eating it in France with cherries and I love the blueberry version, parole de gourmet! Next time , since i lol probably add some lemon zest to the batter and sprinkle the blueberries with shredded unsweetened coconut before pouring the batter over . Thanks chef john, so far I have loved all your recipes I tried.
Dear Chef John,
I love you.
Sincerely,
Everyone
I made this tonight and was a little worried at first because mine didn't look like yours when I took it out of the oven, but when I ate it, it was DELICIOUS. And way too easy! I used blackberries and strawberries :)
If someone asks ... say no.
You got me to laugh right out Loud on that one !!
Your teaching style is awesome ....but your humor is the best 😀
Where has this been all my life! Now that I have found this dish I am making it all the time. It is so fast and easy with whatever kind of fruit you have. Making the batter in the blender is so great because it is full of bubbles for leavening. So far have made pluot and peach pealing neither. In the fall I will cut apples into small pieces and saute in butter to soften then add sugar and cook until it caramelizes for caramel apple Clafoutis! Thanks again John for enlightening me to the Great Clafoutis!
That shell thing was a good gag. I loved it. :)
Thanks chef John, this is the easiest dessert I've ever made.
Oh my gosh, this looks soooooo good! I'm going to have to try this one. Thanks!
Haven't had clafoutis since living in France now more than a decade. Super merci a vous Chef!!!!!
Your videos are getting better and better (not that they weren't good). I like that they are very easy to follow recipes, and healthier than before ;). Btw, that egg shell part was wtf funny!!
Yes, you do need whole milk. Clafoutis is not supposed to be like a pancake batter, it's supposed to be like a firmed up custard. No whole milk, you won't get the proper texture. If the fats aren't present in the right types and levels, it won't be the right texture. It might still be good, but it won't be Clafoutis. You have to have that firm custard. Sometimes you can't skimp for "health reasons" - just eat smaller servings in that case.
I made this with a friend of mine. We used apples, cinnamon and added a bit of vanilla and it worked out REALLY well.
Thanks for posting this!!!
I will try this . looks good and simple
the batter is similar to the one for crepes. the dessert looks amazing though, and super easy. thank you for another great recipe. ♥
Chef John, I cooked this for my family reunion tonight, alongside Julia Child's roast chicken. I didn't have any blueberries, but I used some peaches, and added a dash of cinnamon to the batter. It was absolutely superb. My family was raving about it, and now they are all want to subscribe to your blog and youtube channel! This was the perfect summer dessert. Even the little kiddos who thought it looked "really weird" had second helpings. Thanks for the fantastic recipes!
Don't take the egg shell out . It adds extra calcium! LOL
Made this for a picnic today! Its AMAZING!! People were begging for the leftovers!
I made this last night, using cherries (pitting was a pain, but well worth it!). I added about a 1/4 tsp of cinnamon (which goes well with stone fruit) and a few scrapes of fresh nutmeg (goes well with cream), which was just right. Finally for some crunch, I took a 1/2 cup of sliced almonds (again, goes well with stone fruit), dampened with a few drops of vanilla extract, and tumbled in a tbls of sugar, adding to the top to form a crust. The cherries were juicy, so I needed to add 10 min to the cook time (it was still jiggling like santa's belly). Never really inflated, but was so custardy good. Much better than a cobbler, with concentrated tart/sweat in the cherry, cradled in custardy almost flan like goodness. I am resisting having it for breakfast so there is more to have for lunch and dinner!
A total classic !! Oh and... you know what... if people don't come and pick blueberries with me... they don't get any clafoutis !
Hey, that shell part got me for a second. Good one John.
Fabulous! At first I was a little put off by Chef John's cafloutis looking a little crispier on top than other (blogger) versions , but I'm so happy I used his recipe. It's a sort of Dutch Babyish custard , really easy too.
lol, When you mentioned you were adding the eggshells I was like,"Whaaaat? Okay..You're the chef," haha.
I added the shells in mine and they tasted delicious
I love blueberry picking! If you go at the right time (mid-end of June in FL), it is not that much work because the berries are in bundles and you can pick them by the handfuls! I'm going to try this with some of the blue berries I picked.
0:45 I thought "Oh yeah yeah, that makes sense; You need it for the...". Thanks chef John.
when the egg sells were mentioned me and my wife starred at each other with our jaws down like as if things have suddenly gone insane. lol good one. you had us. :p
i thought he was serious about adding the egg's shell LOL
Chef John, your channel is my secret weapon when I need to show off my cooking skills.
blubies are heaven!!
Most of everything you made. I’m hungry just to look at you cooking.
This is just like a very good blueberry cobler recipe with the one difference being that you pour in a stick of melted margerin in the bottom of the pan first. Pour batter on top of the butter and put berries on top of the batter. (The berries sink as it cooks.
Personally I find blueberry picking lots of fun. The only think is that I eat as many as I put in the bucket.
For heaven sakes, you forgot the Cheyenne! LOL. Thanks Chef John for all of the compliments I have earned with your recipes. The Egg shell bit was Classic Chef John, had me rolling on the floor.
This is exactly what I've been looking for! Making it tomorrow for dessert! Thanks!
Gives me the goosebumps honestly.
wow... that is SOOOOO simple
I just picked 15lbs of blueberries this past week. Perfect timing indeed, props!
YOU SAID IT SO SINCERELY I BELIEVED IT.
I wasn't even surprised when Chef John said "and i'm also going to add the shells", i've been watching his videos too much
thanks! I was looking for a way to use my blueberries
I did this and it turned out amazingly.
Tried this yesterday, but with cherries. It was great! Sooo good! Thanks!!
I'm the biggest noob at cooking but I cannot wait to try this recipe!! Thanks :)
Made this when the video was posted, didn't have the recipe because it wasn't posted when i saw the video. I made this with blackcurrants and it was pretty great. One thing i would have done differerantly is that my dish was too small, so the claufotis was pretty thick, and the berries floated to the top, so in the bottom half there was nothing but dough or whatever its called. Bigger dish next time =)
THE LOOK ON MY FACE WHEN THE SHELLS FELL
If you're using a ramekin like I did, add an extra 10 minutes to the baking time. Ramekins are deeper than the casserole dish in the vid and mine came out a little soupy in the middle on my first attempt. Tossed it back in the oven and it was soooo gooood. :D
Chef! I love your videos. Short sweet and to the point.
amazing, just amazing
I just got here from Sandra Lee videos. THANK YOU Chef John for saving me!
UltimateGrobanite: Sandra Lee On TV??? Are you kidding??? I though they took her off years ago. She was sure a mess with her recipes.
put a top of vanilla ice cream and hot fudge .. IT IS TO DIE FOR !!
i did this clafoutis using a mix of blueberry strawberry and apple. the fruit tasted nice but the dow was not as soft as i would have liked to be. but hee i am new to cooking (really new to cooking) so it is all good
i'm totally doing this when i get my hands on blueberries
Fully appreciated the unapologetic egg shell banter.
Omg you can just see that blueberry stem when he pours that batter in...
Chef John , you're such an amazing cook!
Looks great!
Made this tonight, so good, thank you!
I went blueberry picking with my husband, ( hated it!!)
I love strawberry though! and apple picking!
Thanks for this! I love blueberries!!!
I sooo wanna make this for this weekend. We're having a Blueberry Arts Festival on Saturday in the town I live in & this recipe is perfect. Went to website to get measurements but it's under construction.?!!
YES URL! FEED ME! FEED MEEEEE!!!!
We're going on a berry hunt! We're going on a berry hunt!
We're gonna pick some JUICY ones! We're gonna pick some JUICY ones!
We're not scared! We're not scared!
What a BEAUUUTTTIIFFULLL DAYYY!
Who else remembers that from Dora?
waaaaaaaa!!!! can't wait to try it!!!
1:46 I think you missed a stem. ;-)
1:02 Milk out of a bottle? I KNEW IT! Chef John is a time traveler from the 1950s.
The problem was most likely the low fat milk. When baking you generally want to stay away from the low fat stuff since it can affect taste and consistency.
It's less healthy too, according to many experts! And statistically
And as always enjoy! I love that 😊
"and I'm also gonna add some shells"
I completely froze in my seat and was like "HUH???"
Then burst out laughing when you said it was an accident... LOL
Chef John, can I make them in muffin tins to make single servings? What would the baking time change to?
Guess he doesn't care about his viewers on UA-cam !
@@dragons8822 You try answering every question on thousands of videos lmao
yay cant wait to try it out!!
that's easy n yummy!!!!!!!!!!
howcome u dont like blueberry picking? here is Nova Scotia we pick high bush blueberries. u dont even have to bend down!
@hw1986430 you can use strawberries or cherries as well.. someone mention they used peaches with a bit of cinnamon.
Me: (listening/glancing while multitasking on my desk.)
Chef John: And add the egg shells!
My brain: error 404
😂😂 seriously, I love when you leave in the mistakes.
you got me a second there chef john! i really thought the shells were necessary :D
You got me with the shells : D
I made this yesterday but I used half the sugar and skim milk. It was amazing and my gf thought so too.
1 person doesn't like delicious blueberry goodness :)
Where is my ole' tappa tappa?
You really had me going when you put the egg shell in. I honestly thought you were serious. Then you took it out and I laughed really hard
That last visible blueberry had the stem still on. I can't unsee that!
amazing!!!
This is beautiful!
the random food fact was so informative. thx chef john. i did lol my pants off though
This is AWESOME! I was just wondering if I could use different fruits like strawberries.
Now I know from previous videos that when someone asks you a question. You usually answer bluntly with a painfully typed "no..." But I'm gunna do it anyways ;D
You almost had me there, Chef ! I might try this with redcurrants some time, because those are much cheaper than blueberries here. Or perhaps with blackberries, which grow in the wild here.
love it!
I gonna make this with olives :)
The egg shell cracked me up! I actually made a face because I thought it was for real. Lol.
Anywho, I made this today and I totally failed. The top breaks and it's way too soft. I used low fat milk and 3 small eggs, if that makes a difference. I suck at baking. Maybe I should stop trying.
All in all, it still tastes delicious though. Thanks, John!
To anyone who sees this, since the original post was 5 yrs ago, don't use low fat milk, it's too thin and not rich enough. The higher fat content is crucial and small eggs would make a big difference, esp. w/ the low fat milk. If using small eggs, use at least 4, but 5 is likely best if they are that small that your batter was way to thin. More eggs is better than too little, as it will just be richer, thicker and a bit more custardy.
Don't give up on trying to bake. When you're new, there are so many little tips and tricks to learn, but you will catch on eventually. Just watch lots more baking videos. Find a good instructor that will give those little tips. This guy has great recipes, but he's more pithy than detailed instructive, so one of those southern home cooking people would be great for a novice.
I first had clafouti in France and make and enjoy them with different kinds of fruit, but didn't that batter seem a little thin? I would add more flour.
i almost choked on my water when i heard egg shells
I giggled when he did the shaka shaka.
what species of blueberry has thorns? i have never seen them and i picked blueberries in many places
i lol'ed at the random blueberry tip xD ill keep it in mind ahahah
Oh Chef... Trollin' us fancy with the shells... :D
I love your humour :) brilliant.
That egg shell part 😬🤯Tot' U was serious, though..😏
🤣🤣🤣
@hw1986430 or instead of vainlla..you can put malibu rum !! that sounds sooo good !
That batter seems very similar to the German pancake. Is the taste different?