clafoutis2 dougherty

Fresh Hen Quick Blueberry Clafoutis

It makes my day when we bring in fresh eggs from the Food And Travel Nation flock of girls while they run the yard in the mornings. We weren’t sure we wanted to have our own hens, but it’s been a rewarding experience. Most of all it gives my son and the rest of the family respect about where our food comes from instead of just shopping the grocery store. We are grateful. So we buzzed up a Fresh Hen Quick Blueberry Clafoutis .

I hope you’ll buzz this up for breakfast one morning or for a nice dessert snack before bedtime. It literally takes just a couple of minutes to process it and let the oven do the rest.

Ingredients (organic, if possible) Fresh Hen Quick Blueberry Clafoutis

1 pat of butter to grease the pie dish
3 cups wild blueberries
3/4 cup whole milk
3 eggs
1 tsp vanilla
2 TB Ghee
1/2 cup cane sugar
pinch of pink salt
3/4 cup King Arthur All Purpose Flour


Preheat oven to 350 degrees F. Butter or spray a glass pie dish and add fruit. Set aside. In a food processor, add milk, egg, ghee and vanilla. Combine.   Add sugar and salt. Buzz. Add flour mixture and buzz until just combined. Pour over fruit in pie dish. Bake for 43-47 minutes, or until a toothpick comes out nearly clean. Serve warm.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.

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