Clafoutis, most often made with cherries, is one of the classic French grandma desserts. People are most likely to feel nostalgic about clafoutis. It was often eaten as an afternoon snack when kids got home from school.
It’s cheap and incredibly simple to make.
Personally, I like it for breakfast at either room temperature or just out of the fridge. As all French desserts, there is very little sugar and all the better for it.
Clafoutis is almost bordering on the healthy…
This dish is one of those rare dishes that don’t improve with more luxurious ingredients such as cream, chocolate or a fresh vanilla pod. The joy of clafoutis is the squidgy lovely texture.
15 g butter
500 g fruit (fresh cherries, semi-dry prunes, peaches etc)
125 g flour
50 g unrefined caster sugar
1 tsp vanilla extract
300 ml milk
unrefined icing sugar for dusting (if you want)
Heat the oven to 180°C (350°F)
Butter a shallow ovenproof dish. Place the fruit in the dish.
Mix the flour and sugar in a large bowl. In a separate bowl, whisk together the eggs, vanilla, and milk.
Slowly pour the liquid mix into the flour, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the fruit.
Bake for 40 minutes until the batter is firm to the touch and golden on top.
Sprinkle with icing sugar and serve.