Clafoutis

First had this at a brunch at Beast in Portland, OR in July 2019. They made theirs with blueberries and was topped with whipped crème fraîche and a big slab of candied bacon – it was so good I decided we needed to make it at home and was happily surprised how simple it was to make.

They paired it with a 2018 Cerdon from Renardt-Fache.

Clafoutis
Print Recipe
Technically a flaugnarde when made with other fruit than cherries, a clafoutis is a baked French dessert of fruit and a thick flan-like batter.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
50 minutes 15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
50 minutes 15 minutes
Clafoutis
Print Recipe
Technically a flaugnarde when made with other fruit than cherries, a clafoutis is a baked French dessert of fruit and a thick flan-like batter.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
50 minutes 15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
50 minutes 15 minutes
Ingredients
Batter
Fruit Topping (optional)
Servings: people
Instructions
  1. Preheat oven to 375°F. Grease cast iron skillet or tart mold with butter.
  2. Blend the eggs, milk, melted butter (optional), vanilla, salt, and sugar until sugar is dissolved. Add the flour and blend until smooth and frothy (about 30-40 seconds). Pour the batter into cast iron skillet or tart mold.
  3. Add your favorite fruit (optional). Bake until the clafoutis is puffed and golden, 40-50 minutes. Remove from oven and let cool 10-15 minutes. Dust with powdered sugar and serve warm.
Recipe Notes

Consider adding nutmeg, cinnamon, orange zest, or lemon zest depending on which fruit you use. Can also be baked in individual ramekins.

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