Have you ever heard of a clafoutis? I hadn’t until I stumbled upon one on Pinterest randomly one day. I thought it was just a cake, until I saw what the inside looked like.
I was intrigued.
A clafoutis is what you’d get if a pancake and a custard had a baby.
A delicious, fruit-packed, eggy baby, dusted with powdered sugar and (ideally) topped with sweet whipped cream.
Traditionally, the French clafoutis is made with cherries, but I switched it up and used the fruit I had in my fridge to bring you this Blueberry Pear Clafoutis.
My favorite aspect of this dessert (aside from the flavor) is that it is made from ingredients that you very likely already have in your house! The classic version may contain cherries, but I think just about any fruit would be delicious in the custard base.
The clafoutis is also probably one of the easiest desserts I have ever made. Whisk, pour, bake, eat.
Does it get any better than that?
Oh wait, it does – did I mention a slab of this makes for an amazing breakfast or brunch companion, paired with a nice cup of coffee?
In my world, dessert for breakfast always wins.
Ingredients
- 1 1/4 cups milk
- 1/2 cup granulated sugar, divided
- 3 eggs
- 1 Tablespoon vanilla bean paste
- 1/4 teaspoon lemon zest
- Pinch salt
- Pinch cinnamon
- 1/2 cup all-purpose flour
- 1 cup pears, peeled & cubed
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Lightly and evenly butter a pie pan or small casserole dish or other oven-safe baking dish. Set aside.
- In a large bowl, combine milk, 1/4 cup of sugar, eggs, vanilla, lemon zest, salt, and cinnamon. Whisk together briskly until well blended and the sugar is dissolved. Then add the flour, whisking until just combined.
- Pour batter into prepared baking dish, to a depth of about 1/4 inch. Bake 8-10 minutes until batter begins to firm (you will see a film on the top). Remove from the oven and evenly spread the fruit over the batter. Sprinkle on the remaining sugar, then pour the rest of the batter on top. It should all but cover the fruit.
- Return to the oven and bake for 45-60 minutes, until puffy and brown, and a knife inserted in the center comes out clean.
- Sprinkle with powdered sugar; best served warm or at room temperature with fresh whipped cream.
Notes
Adapted from Julia Child
What would you put in your clafoutis?
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