Blueberry clafoutis with mint citrus salad from Trois fois par jour
Prep Time
Price Per Serving
Cooking Mode
375 mL (1 ½ cups) cup fresh blueberries
250 mL (1 cup) cup flour
6 eggs
375 mL (1 ½ cups) cup maple syrup
15 mL (1 tbsp.) tbsp Meyer lemon zest
250 mL (1 cup) cup milk
1 grapefruit, cut into segments
2 oranges, cut into segments
45 mL (3 tbsp.) tbsp maple syrup
60 mL (¼ cup) cup finely chopped fresh mint
375 mL (1 ½ cups) cup fresh blueberries
250 mL (1 cup) cup flour
6 eggs
375 mL (1 ½ cups) cup maple syrup
15 mL (1 tbsp.) tbsp Meyer lemon zest
250 mL (1 cup) cup milk
1 grapefruit, cut into segments
2 oranges, cut into segments
45 mL (3 tbsp.) tbsp maple syrup
60 mL (¼ cup) cup finely chopped fresh mint
Directions
1Preheat oven to 180°C (350°F) and place oven rack in middle position.
2Grease and flour a 23 cm (9-in.) pie pan. Place blueberries at the bottom and set aside.
3Place flour in a bowl and make a well. Add eggs, maple syrup, lemon zest, and milk, and whisk until smooth. Pour over blueberries. Bake for 50 minutes.
4In the meantime, combine all citrus salad ingredients and set aside in fridge until ready to serve.
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