Clafoutis aux Myrtilles (Gluten-Free Blueberry Clafoutis)
- Jul 19
- 3 min read
A rustic, custardy French dessert that takes 10 minutes to prep and tastes like a summer afternoon in the countryside.
If you've never made a clafoutis before, think of it as somewhere between a flan, a pancake, and a fruit tart — a soft, eggy batter poured over fruit and baked until puffed and golden. The traditional version uses cherries (and purists will say you must leave the pits in!), but this blueberry twist — myrtilles in French — is just as classic in summer, when berries are at their sweetest.
This is the only written recipe from today's Le Gourmet French Chef summer menu video. The starter and the
main are meant to be made freely, with whatever produce you have on hand — but a clafoutis is a bit like baking: the ratios matter, so here's exactly how to make it.
A vanilla-scented, lemon-kissed gluten-free clafoutis — blueberries that burst during baking, a creamy, violet-tinted custardy heart. Simple, naturally gluten-free, and utterly beautiful.
Prep Time 20 Minutes | Cook Time 35–40 Minutes | Servings 6 |
Ingredients for Le Clafoutis
Ingredient | Quantity | ||
Clafoutis | Metric | Imperial | US |
Fresh blueberries (or frozen, thawed and well-drained) | 500 g | 1 lb 2 oz | 3½ cups |
Whole eggs | 3 | 3 | 3 |
Vanilla caster sugar | 90 g | 3¼ oz | 7 tbsp |
Rice flour | 40 g | 1½ oz | ⅓ cup |
Cornflour (cornstarch) | 20 g | ¾ oz | 2½ tbsp |
Whole milk | 250 ml | 8½ fl oz | 1 cup |
Double cream | 100 ml | 3½ fl oz | ⅓ cup + 1 tbsp |
Unsalted butter, melted | 30 g | 1 oz | 2 tbsp |
Vanilla extract | 1 tsp | 1 tsp | 1 tsp |
Zest of 1 lemon | 1 lemon | 1 lemon | 1 lemon |
Unsalted butter, for the dish | 15 g | ½ oz | 1 tbsp |
Icing sugar (to serve) | 1 pinch | 1 pinch | 1 pinch |
Equipment Needed
Method
Step 1: Prepare the Dish and Blueberries
Preheat the oven to 180°C / 350°F . Generously butter a gratin dish If using frozen blueberries, ensure they are fully thawed and patted completely dry on kitchen paper — excess moisture will thin the batter and prevent it from setting correctly. Set the blueberries aside.
Step 2: Whisk the Eggs and Sugar
In a large mixing bowl, whisk together the whole eggs and caster sugar until the mixture is pale, slightly thickened, and lightly mousse-like — about 2 minutes by hand or 1 minute with an electric whisk.
Step 3: Add the Flours
Sift the rice flour and cornflour together directly into the egg mixture. Whisk until you have a smooth, lump-free paste. Sifting is important here: the flours are finer than wheat flour and can clump if added directly.
Step 4: Finish the Batter and Rest
Gradually pour in the milk and cream, whisking continuously as you go to keep the batter smooth. Add the melted (and slightly cooled) butter, and the finely grated lemon zest. Whisk until the batter is fluid, homogeneous, and fragrant. Set aside to rest for 15 minutes — this allows the flours to hydrate fully and gives a more tender result.
Step 5: Assemble
Arrange the blueberries in an even layer across the base of the buttered dish. Pour the rested batter gently over the top, taking care not to disturb the fruit arrangement.
Step 6: Bake
Place in the preheated oven and bake for 35 to 40 minutes. The clafoutis is ready when the edges are golden and set, the centre has a gentle, uniform tremble when the dish is nudged, and a thin knife blade inserted into the middle comes out clean (or with only a faint trace of custard). The blueberries will have turned the batter a deep, beautiful violet — this is entirely normal.
Step 7: Rest and Serve
Remove from the oven and leave to cool for at least 10 minutes — the centre will continue to set as it cools. Dust lightly with icing sugar just before serving. Serve warm or at room temperature, directly from the dish.
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