I’ve had this wacky idea to try a berry-studded goat cheese clafoutis, so when I saw these gorgeous looking blueberries at the market, I figured the time was right. I had a couple ounces of leftover chèvre in the fridge, and was very excited to see if this possibly odd, but fundamentally sounds idea would work. And, everything would have, if I had only skipped breakfast that morning.
That morning I woke up starving, and facing a pile of emails and other less fun computer-driven busywork. So without thinking (literally) I whipped a nice cheese omelet, using the aforementioned cheese. D’oh!
It was a delicious mistake, and one I forgave myself for very quickly, but it also presented me with a tough choice. Go back out to the store, or just make a good, old fashioned, plain blueberry clafoutis. Laziness prevailed, and here you have it.
So, while I’m very proud of this clafoutis, I can’t help but wonder how much better it would have been with that faint, but tangy accent from the cheese. Maybe you could give it a try and let me know? I was simply going to add it to the blender and mix it right into the blender.
Anyway, goat cheese or not, this recipe is a great way to enjoy fresh, summer fruit, and as I mention in the video, this technique really lets it play the starring roll. I hope you give it a try soon. Enjoy!
Ingredients:
butter as needed
pint of blueberries
1/2 cup flour
2/3 cup sugar
1 1/4 cup milk
3 large eggs
1 tbsp vanilla
pinch of salt
