Blueberry brunch clafoutis
By Tom Kerridge
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?
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Prep:20 mins
Cook:30 mins
- Serves 6
- More effort
Nutrition per serving
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kcal 540
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fat 33g
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saturates 17g
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carbs 41g
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sugars 33g
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fibre 1g
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protein 11g
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salt 1g
Ingredients
- 70ml maple syrup, plus extra to serve
- 125ml red wine
- 250g blueberries
- 2 eggs, plus 4 egg yolks
- 100g golden caster sugar
- 250ml double cream
- 50ml kirsch
- 50g plain flour
- 6 rashers streaky dry-cure bacon
- 1 ½ tbsp icing sugar
- crème fraîche, to serve (optional)
Method
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.
