Blueberry clafoutis with mint citrus salad from Trois fois par jour Recipe

Name: Blueberry clafoutis with mint citrus salad from Trois fois par jour
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 375 mL (1 1/2 cups) fresh blueberries; 250 mL (1 cup) flour; 6 eggs; 375 mL (1 1/2 cups) maple syrup; 15 mL (1 tbsp.) Meyer lemon zest (about 1 lemon); 250 mL (1 cup) milk; 1 grapefruit, cut into segments; 2 oranges, cut into segments; 45 mL (3 tbsp.) maple syrup; 60 mL (1/4 cup) finely chopped fresh mint; 

Ingredients

375 mL (1 1/2 cups) fresh blueberries
250 mL (1 cup) flour
6 eggs
375 mL (1 1/2 cups) maple syrup
15 mL (1 tbsp.) Meyer lemon zest (about 1 lemon)
250 mL (1 cup) milk
1 grapefruit, cut into segments
2 oranges, cut into segments
45 mL (3 tbsp.) maple syrup
60 mL (1/4 cup) finely chopped fresh mint

PREP TIME 15m	COOK TIME 50m	TOTAL TIME 1h5m
YIELD 8 servings

Instructions

Preheat oven to 180°C (350°F) and place oven rack in middle position.
Grease and flour a 23 cm (9-in.) pie pan.
Place blueberries at the bottom and set aside.
Place flour in a bowl and make a well.
Add eggs, maple syrup, lemon zest, and milk, and whisk until smooth.
Pour over blueberries.
Bake for 50 minutes.
In the meantime, combine all citrus salad ingredients and set aside in fridge until ready to serve.