skish
IT

Rice flour blueberry clafoutis

A gluten-free take on clafoutis with fresh blueberries.

  • 35 min
  • 1 serving
  • Vegetarian
  • French cuisine
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Rice flour blueberry clafoutis

Per serving

Calories
236 kcal
Protein
9.6 g
Carbohydrates
33.3 g
Fat
7.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Blueberries70 g
  • Eggs1
  • Reduced-fat milk60 ml
  • Rice flour12 g
  • Sugar10 g
  • Lemon zest1 g
  • Butter2 g

Contains: lactose, eggs,

In season: June – September

Method

  1. Preheat a conventional oven to 180 °C and generously butter a ramekin.
  2. Rinse the blueberries, pat them dry with kitchen paper and spread them over the base of the ramekin.
  3. In a bowl whisk the eggs with the sugar and grated lemon zest, then add the rice flour and whisk until smooth.
  4. Pour in the milk in a thin stream while whisking, until you have a runny batter.
  5. Pour the batter over the blueberries and bake for 25 minutes, until puffed, golden and set in the centre.
  6. Let it cool for a few minutes before serving.

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