Do have a look at the video before preparing this dish! You'll see that Craig has some lovely small pans. If you don't have a pan with a handle that will go in your oven, you could use a non-stick cake tin (one that does not have a loose bottom). Place on a metal tray to make it easier to get in and out of the oven.
Author: Craig Wood - Wee Restaurant
Recipe type: Dessert
Cuisine: Scottish
Serves: 4
Ingredients
Makes 4 small or 1 large
60g Ground Almonds
15g flour
½ vanilla pod scraped (seeds only)
100g caster sugar
250g Double Cream
2 Eggs
3 Egg Yolks
Equipment
Instructions
Simply blend all the ingredients together in a food processor for 30 seconds until smooth. Cling film the mixture and refrigerate the mixture for a few hours or overnight.
Whisk before use.
To cook the clafoutis simply warm a small non stick pan or 4 individual blini pans. Use a pan with a metal handle as it will be going in the oven.
Warm the pan and add a small knob of butter – when it foams lightly add the clafoutis batter then sprinkle in the blueberries (approximately 1 punnet)
Place the whole pan in the oven and bake for 10-15 mins at 200oC
The clafoutis should soufflé up and be raised in the middle, if its sunk – leave it in longer.
When ready carefully tip the clafoutis out of the pan and serve immediately with some crème Chantilly or ice cream
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2013/11/19/wee-restaurant-clafoutis/