This is just a really good example of how you can use the My Beach Kitchen enamel salad plates in a different way.  These blueberry clafoutis are so easy to make, taste light and fluffy once cooked and you can make lots of different sizes depending on what type of dish you use.  Enamel is perfect because it is a safe non toxic material to cook with and it provides really good even temperature during the cooking time.  A great, quick and easy recipe.


200 ml pouring cream

½ tsp vanilla bean paste

4 eggs

80 gm caster sugar

 25 gm plain flour, sifted

Finely grated rind of ½ lemon

50 gm hazelnuts, finely chopped

For dusting :icing sugar 

Blueberry compote

250 gm blueberries

15 gm caster sugar

Juice of ½ lemon


1.     Preheat oven to 180 C. For blueberry compote, combine ingredients in a small saucepan and stir over medium heat until blueberries bleed colour (3-5 minutes). Set aside. 

2.     Combine cream and vanilla bean paste in a jug. Separate 2 eggs and set egg whites aside. Beat yolks with remaining 2 eggs and sugar in an electric mixer until light and creamy. Add flour and lemon rind and whisk to combine, then add cream and stir to combine. Whisk egg whites in a separate bowl until soft peaks form, then fold into yolk mixture. Add nuts and fold to combine.

3.     Divide batter among 4 lightly buttered and sugared 1-cup shallow oven-proof dishes. Spoon on blueberries and bake until golden and just set in the centre (12-18 minutes). Stand to cool briefly. Serve warm, dusted with icing sugar.



Kelly LowdonComment