Name: Clafoutis with Fruits
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 0.5 cup All-purpose flour; 0.375 cup Granulated sugar; 3 Large eggs; 1 cup Whole milk; 0.5 cup Heavy cream; 1 tsp Vanilla extract; 0.25 tsp Salt; 1 tbsp Unsalted butter; 2 cups Mixed fresh fruits (e.g., cherries, berries, sliced peaches/plums); 1 for dusting Powdered sugar

A classic French dessert, clafoutis is a rustic baked flan-like cake, featuring fresh fruit (traditionally cherries) suspended in a delicate, custardy batter. It's renowned for its comforting simplicity and delightful balance of textures, making it a perfect treat for any occasion. Originating in the Limousin region of France in the 19th century, clafoutis traditionally features black cherries (often unpitted, as the pits impart an almond-like flavor). The name 'clafoutis' is thought to derive from the Occitan word 'clafotis,' meaning 'to fill' or 'to fill up,' referring to the batter filling around the fruit. While cherries are classic, the dish has evolved to embrace various seasonal fruits.

Instructions

1
Preheat your oven to 375°F (190°C). Butter a 9-inch (23 cm) pie dish or 8-inch (20 cm) baking dish generously.
2
Prepare your chosen fruits by washing them, pitting cherries, and slicing larger fruits if necessary. Arrange the fruit evenly in the bottom of the prepared baking dish.
3
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
4
In a separate medium bowl, whisk the eggs until they are light and frothy. Gradually whisk in the whole milk, heavy cream (if using), and vanilla extract until the mixture is smooth.
5
Pour the wet ingredients into the dry ingredients gradually, whisking continuously until a smooth, lump-free batter forms. Be careful not to overmix.
6
Carefully pour the prepared batter over the fruit in the baking dish, ensuring the fruit is mostly covered.
7
Bake for 40-45 minutes, or until the clafoutis is golden brown around the edges, puffed, and a knife inserted into the center comes out mostly clean. The center may still have a slight jiggle, which indicates a perfectly set custard.
8
Remove the clafoutis from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. It will deflate slightly as it cools.
9
Just before serving, dust generously with powdered sugar. Serve warm or at room temperature.

Chef's Tips

•Storage: Cover any leftover clafoutis tightly with plastic wrap and refrigerate for up to 2-3 days. It's best served warm or at room temperature; gently reheat in the oven if desired.
•Substitutions: While cherries are traditional, feel free to use any seasonal fruit you prefer, such as apples, pears, plums, apricots, or a mix of berries. For a gluten-free option, substitute the all-purpose flour with an equal amount of a gluten-free all-purpose flour blend.
•Fun Fact: Traditionally, clafoutis is made with unpitted cherries, as the pits release a subtle, delicate almond-like flavor into the custard during baking. Many modern recipes opt for pitted cherries for easier eating.
•Enhancement: For an extra layer of flavor, you can macerate the fruits in a tablespoon of sugar and a splash of kirsch (cherry brandy) or Grand Marnier for 15-30 minutes before baking.