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.
Position rack in center of oven and preheat to 400 degrees F. Place 3 quart shallow gratin dish (such as the oval Le Creuset in the image) or a 10-inch pie plate in the oven with 2 tablespoons of the melted butter to preheat along with oven (but keep an eye on the butter so that it doesn’t burn).
Place milk, flour, 6 tablespoons of the melted butter, sugar, eggs, vanilla, salt, and lemon zest in blender and buzz on high until very well blended.
Remove hot pan from oven, swirl around to coat pan with melted butter, pour in batter then sprinkle berries evenly over all.
Bake for about 20 to 25 minutes or until puffed, golden and the set. A toothpick will test clean. Serve immediately or it can sit up to 20 minutes and be served warm.