Clafoutis is a fancy name for baked custard with fruit. It’s been a repeat summer breakfast.
Preheat oven to 350* while gathering ingredients.
Ingredients
Generously cover the bottom of a pie pan or 8x8 dish with butter. Layer fruit in whatever amount you have. Fresh or frozen - blueberries have been a fave, cherries would be yum, also try sliced peaches, plums or nectarines. Once I did a combo of blueberries and nectarines. Definitely want enough fruit to cover the bottom of the pan. More is always better.
In a blender add:
3 eggs
1 ¼ c milk (use some cream if you want a decadent experience)
½ c flour*
¼-½ c sugar**
½ t sea salt
1 t vanilla (or almond extract with peaches, esp.), both optional. With the price of vanilla it’s rationed here!
Blitz until frothy then pour over fruit. Of course you can whisk it in a bowl. But that is a workout I’m not ready for before breakfast. And I think the blender lends a perfect result. You could definitely do this step the night before then refrigerate. Just be sure to blend/whisk again before pouring.
*I’ve not tried it with GF flour but I bet it would work. If someone tries it with a GF blend, please report back.
**The amount of sugar really depends on your taste buds. A half cup will be more dessert-like (& was too sweet for my breakfast) whereas a fourth cup was perfect. My kids thought it was good with just ¼ cup.
If you wanted to be super fancy, add fresh lemon zest over the fruit.
Bake at 350* for 40 minutes or until the top is “set.” This means the jiggle is consistent across the top when you give it a shake. If you see a quarter size near the middle that looks more liquid-y, then give it a couple more minutes. Bake time depends on your oven and the pan.
The first time I made this I enjoyed it warm. The next day I ate it cold but thought, “I like this better warm.” Yesterday I ate it straight out of the oven and thought, “I like it best cold.” It would be a super easy dessert to make in advance, too. For dessert, sprinkle with powdered sugar.
If you have a bigger family, I bet you could double the ingredients and bake in a 9x13 pan.
A friend said she’s made this in mini-muffin molds. Would be a great school lunch addition!
Life is hard, food doesn’t have to be,
Julie
PS - if you missed it, here are 4 summer recipes I recommended in the last letter. Here’s a 5 Ingredient Simple Summer Salad I made on repeat in June. While the tomatoes and cucumbers are in abundance, make this Twist on Tabbouleh.
Thanks for sharing!
Made this lower carb with frozen cherries and blueberries, both vanilla and almond flavoring, 1/2 cup Lakanto golden to replace sugar and 1/2 cup almond flour in place of the wheat flour. Also, subbed half of the milk with heavy cream.
I'd never heard of this dessert before. It was delicious!
Thanks for sharing!
I made this lower carb with frozen cherries and blueberries, both vanilla and almond flavoring, 1/2 cup Lakanto golden to replace sugar and 1/2 cup almond flour in place of the wheat flour. Also, subbed half of the milk with heavy cream.
I'd never heard of this dessert before. It was delicious!