Mother’s day is one of those holidays where Mom is often treated to breakfast in bed or dinner out on the town. I am not a fan of the latter, as with so many similar holidays, restaurants are over packed and service is often lacking. Rising at my leisure, however, and luxuriating with a strong cup of black tea and a new cookbook to read and I am in heaven. In some families the kids and significant others are just as adept as Mom in the kitchen, but I wanted to develop a recipe that was fairly foolproof for whomever was going to (wo)man the stove. Oven baked pancakes came to mind, but they often fall flat. Then it occurred to me that they have similarities with clafoutis, the classic French dessert that typically features mid-summer cherries. Both are rather custardy in their pastry-ness and who doesn’t like the idea of dessert for breakfast? They both basically involve whipping up an easy pancake or crepe-like batter, pouring it into a heat-proof pan and then letting the oven do the work. Why stand over a hot stove cooking slice after slice of French toast? In keeping with a spring theme I present you with a Lemon Blueberry Clafoutis.