Well, if it’s a bag of coconut one day, it’s a bunch of fruits the other day.
So, if you are having fruit explosion in your kitchen, not to worry. You can use this basic clafoutis (cla-fut-ee) recipe and use up a lot of your fruits. Technically, clafoutis is made from black cherries and the dish is called flaugnarde (I didn’t bother to learn how its pronounced), if you use other fruits.
Anyway, it’s easy to put together and a great way to win the excess fruit battle.
Apples in the kitchen, beware!!!
Butter and scatter 1 tablespoon sugar (I used confectioners sugar) over the base of a 10″ pie dish.
Slice and arrange the fruit so that it covers the bottom completely.
Whisk (or better blend) the flour, sugar, butter, eggs and vanilla.
Pour over the fruit.
Bake until the batter is set and golden.
Recipe source: Basic clafoutis recipe
- 2 cups fruit of your choice, plums here
- 1 cup whole milk
- 3 eggs
- 1/2 cup sugar + 1 tbsp sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1/2 cup all-purpose flour
- Preheat the oven to 350 F/ 180 C.
- Butter and scatter 1 tablespoon sugar (I used confectioners sugar) over the base of a 10″ pie dish.
- Slice the fruit into long pieces and arrange it so that it covers the bottom of the dish.
- Blend or whisk the milk, eggs, sugar, vanilla, butter and flour. Blending is a better idea than whisking.
- Add this to the fruit and bake for about 40 minutes or until the clafoutis is golden and puffed up.
- Clafoutis will fall and deflate once its out of the oven.
- Sprinkle with confectioners sugar on top for decoration.
- Serve clafoutis warm (not hot, warm).