BLUEBERRY CLAFOUTI

Blueberry Clafouti

1 Cup whole milk
3 ohio eggs
1/2 cup flour
2 teaspoons vanilla extract
1 tablespoon cinnamon
1/4 cup, plus one tablespoon sugar
3 cups blueberries, rinsed
2 tablespoons crystallized ginger
whiped cream and grated chocolate

Preheat oven to 325 degrees
Butter a 10" deep pile plate or shallow baking dish. Arrange the blueberries and ginger in the bottom of the pie plate and sprinkle with 1/4 cup of the sugar.

Pour milk into a blender and add the eggs, flour, vanilla, cinnamon and remaining tablespoon of sugar. Blend on high speed until mixed, about one minute ( or use wire whisk)

Pour batter directly over the fruit. Bake for 25-30 minutes, or until Clafouti is lightly browned around the edges. Cut into six pie shaped wedges and serve while still warm with  whipped cream and grated chocolate.

Adapted from cat Cora's "Cooking from the Hip"