A French summertime classic, every year once spring and summer roll around my mother will make this easy dessert with whatever fresh fruit is available – or dried fruit, if that’s all she has.
Fast, flavorful, and vibrant, Clafoutis (pronounced clah-foo-tee) is part custard, part cake studded with brilliantly colored berries, or cooling fruits.
Add a dollop of Schlag (hearty German-style whipped cream), or a scoop of vanilla ice cream and you’re left with a brilliant dessert ideal for weeknight meals, or dinner with guests.
Basic Clafoutis (borrowed from Epicurious.com)
- 1 cup whole milk*
- 3 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- ½ cup all-purpose flour
Step 1: Preheat your oven to 325**
Step 2: Choose your fruit! In these pictures I used raspberry and peeled, sliced pear but most fruits will work just as well. Berries of all kinds are always a winning choice, but cherries, apples, peaches, figs, etc… even dried fruits make delicious choices! Arrange the fruit in a cast-iron skillet or pie pan.
Step 3: Make the batter! Whisk together all of the listed ingredients until it is a smooth batter. It will be quite liquid and easy to pour.
Step 4: Pour over the fruit, then bake for 35-40 minutes. Serve warm – though it is just as good chilled the next day.
*My mother skips the whole milk and flour and substitutes about 1 cup-1 ½ cups of plain Greek yogurt. I personally prefer this recipe, which has a more cakelike texture but the carb-conscious might prefer the substitute!
**It can easily be baked at 350, for a shorter duration, but the lower, slower cooktime lets the top develop a beautiful golden hue.