- Dish type
- Fruit desserts
- Peach desserts
This recipe for the classic French clafoutis is a delight, very simple to do, the fruits melt in your mouth. If in season, use fresh fruit rather than tinned!
11 people made this
- 1 (227g) tin peach halves in syrup
- 1 (227g) tin apricot halves in syrup
- 80g plain flour
- 200ml milk
- 2 eggs
- a pinch of salt
- 50g caster sugar
- a pinch of cinnamon
- flaked almonds for decoration
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Preheat oven to 180 C / Gas 4 and lightly butter a 23cm round baking tin or pie dish.
- Drain tinned peaches and apricots and lay drained fruit halves on kitchen paper to absorb remaining liquids.
- In a medium bowl combine flour, milk, eggs, salt, sugar and cinnamon and mix well into consistency of a smooth paste.
- Place drained fruit in prepared tin, flat side down, and cover with batter.
- Bake in preheated oven for about 45 minutes or until lightly browned. Remove from oven, sprinkle with almonds and let cool. Serve warm with a scoop of vanilla ice cream.
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How to Make Clafoutis, With (Almost) Any Kind of Fruit
Custard lovers and pie lovers alike: Clafoutis is the dessert you need in your life. The name may sound fancy (it's French, after all), but it’s actually one of the easiest, most forgiving desserts I know. It's got oozy baked fruit like youɽ find in a pie, and the creamy eggy jiggle of a custard. But it's easier than both pie and custard. And best of all, it’s adaptable: You can bake it in any kind of heatproof vessel with almost any kind of fruit you want.
I make a lot of clafoutis every summer. I make it because I love it, but also because it doesn't require any special equipment, so when I'm away at someone else's house for the weekend, or at a vacation rental with a poorly equipped kitchen, I can still whip together a good dessert with whatever fruit is available. Here's how to make clafoutis all summer long:
- 1 teaspoon butter
- ⅔ cup whipping cream
- ⅓ cup milk
- 3 eggs
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 2 fresh peaches, peeled, pitted, and sliced, or 2 cups frozen unsweetened peach slices, thawed
- 1 cup fresh raspberries
- Powdered sugar (optional)
- Shredded fresh basil
Preheat oven to 375°F. Butter the bottom and sides of a 9-inch deep-dish pie plate with the 1 teaspoon butter set aside.
In a medium bowl combine whipping cream, milk, eggs, flour, granulated sugar, melted butter, vanilla, and salt. Beat with an electric mixer on low speed until smooth. Arrange peaches and raspberries in the prepared pie plate. Pour cream mixture over fruit.
Bake for 50 to 55 minutes or until puffed and lightly browned. Cool on a wire rack for 15 minutes. Sprinkle lightly with powdered sugar (if desired) and garnish with basil. Serve warm.
What is a Clafoutis?
So after explaining what a clafoutis (or clafouti) is (a baked dessert of French origin, classically made with cherries, even more classically made with cherries with the pits still left in them, all ensconced in a lightly sweetened pancake-like batter which is poured over the fruit, and which puffs up enticingly all around the fruit when it bakes), I stepped away from the ingredients and let the boy go to work.
In this case, however, the beautiful, local ripe peaches that were sitting on the kitchen counter were volunteering. You can use any fruit in a clafoutis, really. This is an awesome blueprint recipe. Full disclosure: I did help with the peeling of the peaches. But the rest was all Jack.
Peach clafoutis is a summertime version of a French baked dessert, made with fruit nestled in a lightly sweetened pancake-like batter.Tweet This
There is just nothing like a peach dessert in July or August. Serve it still warm (but not too hot) from the oven you’ll notice that it falls a bit as it cools, which is okay, but it is really nice served still a bit warm, and the cold ice cream is a great contrast to the cake.
Also, this serves 8 to 10 only if everyone shows a little restraint, and gets generous portions of ice cream to go with it.
Go ahead and add some berries to this if you wish. And also anything that you can make with peaches you can also make with nectarines or plums — or a combo. The purity of all peaches is lovely, but a fruit medley is also really attractive.
Other Summer Dessert Recipes:
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- 1 ½ cups milk
- ½ vanilla bean, split (Optional)
- 1 teaspoon unsalted butter
- 4 cups cherries (with pits)
- ½ cup all-purpose flour
- 1 pinch salt
- ½ cup white sugar
- 3 eggs
- 3 tablespoons heavy cream
- 2 tablespoons white sugar
Combine milk and vanilla bean in a pot and steep for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time beat with an electric mixer after each addition until smooth and creamy.
Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream mix until smooth. Pour mixture evenly over cherries.
Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.
Peach and apricot clafoutis recipe - Recipes
1. Toss the apricots with the peach or apricot brandy, the lemon juice and 3 tablespoons of the sugar in a bowl. Let sit 30 minutes to an hour. Meanwhile, preheat the oven to 375 degrees F. Butter a 10- or 10-1/2-inch ceramic tart pan or clafoutis dish.
2. Drain the liquid from the apricots and beat together with the milk and yogurt. Beat the eggs with the seeds from the vanilla bean or the vanilla extract in the bowl of an electric mixer, or with a whisk, until smooth. Add the remaining white sugar and the salt. Beat together. Slowly beat in the flour, then the milk and/or yogurt. Mix together well. The ingredients can also be combined in a blender and mixed at high speed.
3. Arrange the apricots in the baking dish, rounded side up. Pour in the batter.
4. Bake in the preheated oven for 35 to 45 minutes, until the top is browned and the clafoutis is firm. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for about 5 minutes. Remove from the heat and cool slightly on a rack. Place 2-3 teaspoons of powdered sugar in a strainer and tap it above the clafoutis to dust. Serve warm.
6 SERVINGS OVO-LACTO Clafouti is a rustic pudding-cake made with any seasonal fruit including cherries, plums, apricots or blueberries. For best flavor, dust the top with powdered sugar and serve warm from the oven. Preheat oven to 375 degrees. Lightly coat 9-inch baking dish with melted butter or cooking spray. In medium bowl, combine milk, granulated sugar, flour, egg whites, egg, vanilla, cinnamon, nutmeg and salt. Using an electric mixer on medium speed, beat until blended and frothy, about 5 minutes. Pour enough batter into the prepared dish to form a layer about 1/4-inch deep. Bake 2 minutes, then remove from oven. Place apricot slices in concentric circles over batter. Pour remaining batter over apricots. Bake until golden brown and center is just set, 40 to 45 minutes. Remove to wire rack and let cool slightly. Sprinkle with confectioners sugar and serve warm. PER SERVING: 184 CAL. 5G PROT. 2G TOTAL FAT (0 SAT. FAT) 25G CARB. 35MG CHOL. 118MG SOD. 1G FIBER. By Kathleen on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 39
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Calories per serving: 125
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- 1 pint fresh blueberries, rinsed and drained
- 3 eggs
- 1 egg yolk
- 1 cup white sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour, sifted
- 1 pinch salt
- 1 tablespoon confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.
The batter for Clafoutis is more like a thin pancake batter than a cake batter. Or consider it as a custard batter with a bit of flour added as a thickener. This means there are eggs, sugar, dairy, flavorings and flour in the batter. The flour in the batter creates a slightly thicker bottom layer and creamy custard-like layer on top. While baking the fruit rises up to the top and embeds themselves in the creamy custard. Filling the dish with batter for about ¾ inch in depth is enough, but trying to go deeper than an inch may not be wise.
Like Custard? Here are a few recipe you might enjoy
- Pasties de Nata &ndash Portuguese Custard Tart
- Caramel Custard or the Simple Flan
- Wattalappam &ndash Tropical Srilankan Baked Custard
- Frozen Cherry Custard
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
- 1 1/2 cup Lillet Blanc or white wine
- 1 1/4 cup sugar
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 2 pound firm, ripe peaches, (5 to 7), halved and pitted
- 6 ounce fresh raspberries
- 4 large eggs
- 1/4 teaspoon salt
- 6 tablespoon all-purpose flour
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated orange zest
Butter a 12-inch round baking dish set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat let stand 30 minutes.
Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.