BLUEBERRY BRUNCH CLAFOUTIS
Try a twist on the traditional with juicy blueberries instead of cherries. Adding candied bacon is a spin on American brunch pancakes, to top or not to top?
Provided by Tom Kerridge
Categories Brunch, Dessert
Time 50m
Number Of Ingredients 11
Steps:
- In a saucepan, bring the maple syrup and wine to the boil. Put the blueberries in a large bowl, pour the mix over and leave to cool. In another large bowl, whisk the eggs, yolks and sugar together, then whisk in the cream and kirsch, followed by the flour. Leave to stand for a few mins - the mixture should be the consistency of pancake batter.
- While the batter rests, lay the bacon on a wire rack over a roasting tin and dust with icing sugar. Bake at 180C/160C fan/gas 4 for 25 mins or until crisp. Divide the blueberries and their sauce between six shallow ceramic dishes, then pour over the batter. Cook in the same oven as the bacon for 25 mins until puffed up and slightly golden. Serve with the candied bacon, a drizzle of maple syrup and crème fraîche, if you like.
Nutrition Facts : Calories 540 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
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