Blueberry brunch clafoutis

Blueberry brunch clafoutis

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Prep: 20 mins Cook: 30 mins

More effort

Serves 6

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?

Nutrition and extra info

Nutrition: per serving

  • kcal540
  • fat33g
  • saturates17g
  • carbs41g
  • sugars33g
  • fibre1g
  • protein11g
  • salt1g
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  • 70ml maple syrup, plus extra to serve
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 125ml red wine
  • 250g blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • 2 eggs, plus 4 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g golden caster sugar
  • 250ml double cream
  • 50ml kirsch



    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…

  • 50g plain flour
  • 6 rashers streaky dry-cure bacon
  • 1 ½ tbsp icing sugar
  • crème fraîche, to serve (optional)


  1. 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.

  2. 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.

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