Fresh Fruit Clafoutis
Ingredients
- 720 ml (510g) pitted fruit
- 3 large eggs
- 180 ml (170g) milk or heavy cream
- ¼ teaspoon table salt
- 2 tablespoons (28g) butter, melted
- 1 teaspoon King Arthur pure vanilla extract
- ¼ teaspoon almond extract
- 120 ml (99g) granulated sugar
- 180 ml (90g) King Arthur unbleached all-purpose flour
Instructions
-
Preheat the oven to 175 °C. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep. Place the fruit in the pan.
-
In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar.
-
Whisk in the flour, stirring until most of the lumps are gone.
-
Pour the batter over the fruit.
-
Bake the clafouti for 45 minutes, until a cake tester inserted into the centre comes out clean.
-
Remove the clafouti from the oven, and serve it in wedges, warm or at room temperature. A dab of whipped cream is entirely appropriate.
-
Store refrigerated for 2 to 3 days.
Notes
Tips from our Bakers
Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.
Imported from Mela.
