Peach Clafoutis

A number of years ago, a friend shared this French dessert recipe with me. It is similar to a cobbler in that you can use any kind of fruit you want in it. Apple, peach, cherries, berries etc. Whatever is in season. However, the dish itself is more like a cross between a crepe and a custard. You can serve it as dessert or even for breakfast.

Ready to head into the oven.

It’s very simple to make since you use the blender for the batter, while still being delicious and impressive. If you can, use good quality free-range, farm-fresh eggs. I get mine from a neighbor, and they greatly add to the quality of the dish.

Creamy custard goodness!

BTW, sometimes the American dish is spelled clafouti. Both are pronounced kläfo͞oˈtē.

The batter needs to chill for 30 minutes, so take that into consideration when preparing it. The cook time varies depending on the size dish you use. I use a oval casserole dish, which makes it thicker and take closer to 55-60 minutes to cook.

Peach Clafoutis

3⁄4 cup all-purpose flour
1 cup milk
3⁄4 cup sugar
1⁄2 cup plain fat-free yogurt, regular or Greek
1 teaspoon vanilla extract
4 large eggs
5 cups sliced peaches, about 1 1/2 lbs
cooking spray or butter

Preheat oven to 400°F
Lightly spoon flour into dry measuring cup, level with a knife.
Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth. Chill 30 minutes.
Arrange peaches in a 13×9 inch baking dish coated with cooking spray or butter. Pour batter over fruit.
Bake at 400°F for 35 minutes or until set. The edges should be brown and the center fairly firm.

Serve immediately or at room temperature. Dust with confectioner’s sugar right before serving. Also good cold.

Serve warm or cold.