Washington Blueberry Clafouti 
by Chef Jason Wilson

• ½ cup whole milk
• ½ cup Half ‘n Half
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• ½ Tbsp teaspoon vanilla extract
• 3 tablespoons butter, browned, melted
• 1/2 cup all-purpose flour
• ½ tsp kosher salt
• Zest of 1 lemon, chopped fine
• Zest of 1 orange, chopped fine
• 3 cups blueberries
• 1 tbsp honey
• 2 tbsp Greek yogurt

Procedure: Simmer the honey with the zest and stir into the yogurt, set aside in refrigerator.

Mix the vanilla, eggs, butter, sugar and flour, add the half ‘n half and milk slowly while mixing. Add salt to taste and stir in 2 cups of blueberries.

Spray a baking pan or individual pan with non-stick spray and bake 9 minutes at 400F. Allow the clafouti to cool slightly and top with yogurt mixture and fresh blueberries.