Fruit Clafoutis
This classic French dessert is just as easy as a cobbler or crisp (mabye even easier!) and makes for a lovely presentation. You can use just about any summer fruit you have on hand. Cherries are a classic but try stawberries, peaches, blueberries or figs. Smaller fruits like raspberries or pitted cherries can go into the batter whole. Larger fruits like strawberries and figs should be quartered or halved into about cherry sized chunks. Stone fruits like peaches, apricots and plums should be pitted and sliced. For best results, prepare the batter ahead of time and let it rest for 30 minutes to overnight.
Clafoutis can be baked in any number of pans depending on the desired presentation. Bake in a tart pan or glass pie pan and dust with powdered sugar. Prepare individual servings in ramekins. Cast iron gives lovely crisp edges and you can use a single pan to make one big one or smaller individual sized ones. However, don’t use thin metal pans like a cake pan or the edges will burn before the custard sets in the center.
This dessert can be topped with whipped cream, ice cream or just powdered sugar. Some gnome I know likes this as breakfast instead of dessert……
Fruit Clafoutis
Equipment
- blender or food processor
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 4 large eggs
- 1 1/2 cups whipping cream or whole milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 pound fruit of your choice
Instructions
- Combine cream, sugar, salt, vanilla extract and eggs in blender or food processor. Pulse to combine. Add flour and process until smooth, about 30 seconds.
- Rest batter in fridge for 30 minutes to 12 hours.
- Preheat oven to 350 degrees Fahrenheit.
- Arrange fruit in the bottom of the baking dish(es). Stir batter and pour evenly over the fruit.
- Bake until puffy and golden brown. Baking time will vary depending on the baking dish used. Individual ramekins can be done in about 40 minutes but a 10 inch cast iron skillet can take an hour.