Also spelled ‘clafouti’, this flan like dish is traditionally made with cherries but works just as well with any stone fruit and even pears or berries. It is about as simple a dessert as you can imagine and, because it is not too sweet, works just as well done in one big dish for a family brunch. This recipe makes 6-8 individual ramekins (depending on size) or one pie plate. If you’re making a big one, arrange the fruit creatively for a beautiful final product.
While thousands of recipes for clafoutis exist I rely on the classics. Page 655 ofMastering the Art of French Cooking by Simone Beck, Louisetter Bertholle, and Julia Child holds the gold. Start off with the simple recipe and dress it up with sliced almonds and fancy alcohol. Satisfy your inner french chef and go crazy with clafoutis!
Peach Clafoutis (serves 6-8)
3 peaches sliced 1/4-1/2 inch thick
1 1/4 cups milk
2/3 cup granulated sugar
1 tbsp vanilla extract
1/8 tsp salt
2/3 cup all-purpose flour
1 tbsp butter
powdered sugar for topping
- Preheat oven to 350 degrees.
- Place milk, 1/3 cup sugar, eggs, vanilla, salt, and flour in blender jar. Cover and blend at top speed for 1 minute. Batter should resemble pancake batter.
- Lightly butter dish(es).
- Pour 1/4-inch layer of batter into baking dish(es). Set over burner on medium for 30 sec. – 1 minute until a film of batter has set in the bottom of the dish.
- Remove from heat and spread fruit in dish. Sprinkle on remaining 1/3 cup sugar.
- Place in middle position of oven and bake or up to 1 hour or until puffed and browned.
- Once removed from oven the clafoutis will sink. Sift powdered sugar over the top right before serving. Clafoutis should be served warm.