Blueberry Brunch Clafoutis

• maple syrup↗70ml ml

  plus extra for serving

• red wine↗125ml ml
• blueberries↗250g g
• eggs↗2

  plus 4 egg yolks

• golden sugar↗100g g
• heavy cream250ml ml
• kirsch50ml ml
• plain flour↗50g g
• strips6

  light dry‑cured bacon

• powdered sugar↗1 ½ tbsp tbsp
• crème fraîche↗

  for serving (optional)

Step-by-step instructions

1. 1

   In a saucepan bring the maple syrup and wine to a boil. Place the blueberries in a large bowl, pour in the mixture and let it cool. In another large bowl whisk the eggs, yolks and sugar, then fold in the cream and kirsch, after which add the flour. Let rest for a few minutes – the mixture should have a pancake‑batter consistency.

2. 2

   While the batter rests, lay the bacon on a rack over a baking tray and sprinkle it with powdered sugar. Bake at 180 °C/160 °C convection/gas 4 for 25 minutes or until crisp. Distribute the blueberries and their sauce among six shallow ceramic ramekins, then pour the batter over. Cook in the same oven as the bacon for 25 minutes, until risen and lightly golden. Serve with caramelized bacon, drizzled with maple syrup and crème‑fraîche, if desired.