The Classic French Clafoutis is Easy to Make
Clafoutis is a classic mid-summer French dessert that typically features cherries. The cherries are often added pit and all, as the pits are said the lend flavor. A clafoutis is a custardy, homespun dessert that also works well as a brunch dish. Here I have combined two other summer fruit together, nectarines and raspberries, for their contrasting colors and complementary flavors. Feel free to try with other fruits such as blueberries, blackberries or any other stone fruit. If you use cherries, including the pits is up to you.
- 1 cup whole milk, at room temperature
- ⅔ cup all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, melted and divided
- ½ cup sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ripe nectarines, skin on, cut into ¼-inch slices
- ½ pint (about 1 cup) fresh raspberries
- 1 tablespoon raw sugar (optional)
- Position rack in center of oven and preheat to 400°F. Place 3 quart shallow gratin dish (such as the oval Le Creuset in the image) or a 10-inch pie plate in the oven with 2 tablespoons of the melted butter to preheat along with oven (but keep an eye on the butter so that it doesn’t burn).
- Place milk, flour, 6 tablespoons of the melted butter, sugar, eggs, vanilla and salt in blender and buzz on high until very well blended.
- Remove hot pan from oven, swirl around to coat pan with melted butter, pour in batter then scatter nectarines and berries evenly over all. Sprinkle with raw sugar evenly over top, if using.
- Bake for about 20 to 25 minutes or until puffed, golden and the set. A toothpick will test clean. Serve immediately or it can sit up to 20 minutes and be served warm.
Images: Dédé Wilson