Summertime Fruit Clafoutis
If you have been following along long enough, you know that I love cooking with what I already have. I really don't like the idea of going to the grocery store just for one recipe and think we all can make so much more than we know with just the simple ingredients in our pantry. This idea rings true when it comes to savory cooking because you can riff and experiment so much more easily with savory ingredients. Baking is a little harder since baking is basically a science.
However I love the idea of taking a few great baking recipes and making them fridge foraging approved. I recently did a crumble and a cake that were perfect for leftover fruit hanging around your kitchen and today I wanted to show you one more recipe that would be perfect for that extra stone fruit and berries you might have.
My summertime stone fruit clafoutis is the perfect recipe to use up any extra fruit that is about to go bad or even put in a last minute dessert. Clafoutis sounds super fancy but it is essentially fruit baked in a pancake batter. When done in a blender it is almost silly easy and the recipe can accommodate most fruits like stone fruit, berries, apples, and pears.
Enjoy!
Summertime Fruit Clafoutis
- 4 eggs
- 1 1/4 cup half and half
- 1/2 cup sugar
- 1/2 cup flour
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- Pinch of salt
- 1lb. fruit such as peaches, plums and strawberries, cut into bite sized pieces
- Turbinado sugar
Preheat oven to 400°F. Grease an 8 or 9" oven safe dish with butter or non stick spray.
Add the eggs, half & half, sugar, flour, vanilla extract, almond extract, and pinch of salt to the bowl of a blender. Blend on high.
Place the fruit in a single layer in the prepared pan. Pour the batter over the fruit and sprinkle with a little turbinado sugar.
Bake clafoutis for about 35 to 40 minutes or until the edges are golden brown and the filling is set.
Let clafoutis cool slightly before serving with a sprinkle of powdered sugar and whipped cream.
Makes about 4 to 6 servings.