18 oz fresh blueberries, washed and set aside to dry*
2 Tbs. of butter, melted and set aside to cool
1 cup of milk
3/4 cups of flour
1/4 tsp of salt
1/2 cup of sugar
1 tsp of vanilla extract
1 tsp of almond extract
Dust with powdered sugar
* substitute blueberries with 20 oz of clean and pitted cherries for the Cherry Clafoutis
Take a 9 inch pie pan and grease the bottom with the butter on bottom and all sides.
Sprinkle and coat the pan with the sugar. Add the blueberries and make sure they are even within the pan.
In the meantime preheat your oven to 350 degrees.
Mix the eggs and milk together followed by the flour, salt and sugar. I like to add extra vanilla and almond extract but if you don't just use 1/2 tsp. Mix into the batter the melted butter. The batter will appear to be runny but cooks to a custard texture.
Pour the batter into the pie pan. Cook in the oven for approx. 40 minutes. It will puff up and then subside. You will know it is done when it is a golden brown. Optional - dust with the powdered sugar or leave off.
I liked this warm and cold. It was a hit with everyone that tried it. You can't go wrong serving this for dinner and at parties. It is great at every meal even at breakfast!