These mini clafoutis are easier than pancakes and taste luxurious
Blueberry-Ginger Mini Clafoutis
The clafoutis can be refrigerated for up to 2 days and warmed in the microwave for 20 to 30 seconds each.
3 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
3 large eggs
1 cup low-fat 1% milk
1/3 cup mild, light-colored honey
1 teaspoon finely grated lemon zest
¼ teaspoon salt
¾ cup whole-wheat pastry flour
1 cup fresh or frozen blueberries, stemmed as needed
2 teaspoons finely chopped crystallized ginger
1 tablespoon powdered sugar (optional)
Preheat the oven to 325 degrees. Brush the wells of a standard-size, 12-count muffin pan with butter.
Whisk together the eggs, milk, honey, lemon zest, salt and 3 tablespoons of the melted butter in a mixing bowl. Gradually whisk in the flour to form a batter, which will have small lumps; this is OK. Distribute the batter evenly among the wells of the muffin pan, then add equal amounts of blueberries and crystallized ginger to each one. Bake in the middle rack until puffed and golden and the centers are set, 20 to 25 minutes.
Transfer the pan to a wire rack to cool for about 20 minutes -- the clafoutis will sink as they cool -- then run a table knife or offset spatula around their edges to release them from the pan.
Serve while still slightly warm, with a dusting of the powdered sugar on top, if using.
Nutrition | Per serving: 120 calories; 3 g protein; 17 g carbohydrates; 5 g fat; 3 g saturated fat; 65 mg cholesterol; 50 mg sodium; 1 g dietary fiber; 10 g sugar
From nutritionist and cookbook author Ellie Krieger