Recipes
Recipe: Clafoutis with Summer Fruit
A Limousin classic that looks difficult but isn't. Five ingredients, one baking dish, half an hour in the oven.
Updated
A clafoutis is a dessert for those who don't feel like baking something complicated. Thick batter, a handful of ripe fruit, a baking dish and an oven. Ready in half an hour, and it tastes as if you spent three times as long on it.
What you need
- 500 g ripe cherries, apricots or plums (or a mix)
- 3 eggs
- 100 g sugar
- 100 g flour
- 250 ml whole milk
- 1 pinch of salt, a hint of vanilla
How you make it
Preheat the oven to 180 °C. Grease a baking dish and sprinkle a tablespoon of sugar over the bottom and sides, that will give you the nice crust later.
Whisk the eggs in a bowl with the sugar. Stir in the flour, then the milk, then the vanilla and salt. The batter should be smooth, nothing more.
Lay the fruit on the bottom of the baking dish, with cherries you can leave the pits in (traditional), or take them out just as well. Pour the batter over it and put the dish in the oven for 30 to 35 minutes.
A clafoutis is ready when it still wobbles just a little in the middle.
How you eat it
Lukewarm, not hot. With a spoon of whipped cream or crème fraîche, and optionally a pinch of icing sugar. A glass of sweet white wine alongside, and your terrace has become a little village in the Drôme.
