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  • Writer's pictureKate


Weird French word for a lovely, versatile food.
Normally, I have way too many eggs, so I am always on the lookout for a dish to use eggs. Sure, the slacker hens have cut me off lately, but I broke down and bought some eggs at the Farmer's Market for the sole purpose of making this dish. It is like a custard, and was originally made with fresh, pitted cherries. But I had these lovely peaches, and it is great. Equally good for dessert or breakfast!
I am going to run through the gamut of fresh fruits making this dish, because Dave and I ate the entire pan yesterday.....
  • Butter, for coating the pan

  • 12 ounces fresh fruit (about 2 cups)

  • 3 large eggs, at room temperature

  • 1 cup whole milk

  • 1/2 cup granulated sugar

  • 1/2 teaspoon almond extract

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon fine salt

  • 1/2 cup all-purpose flour

  • Powdered sugar, for dusting


Heat the oven to 375°F and arrange a rack in the middle. Coat a medium oven-safe frying pan (about 10 inches in diameter) generously with butter and arrange the fruit in a single layer; set aside.

Combine the eggs, milk, sugar, extracts, and salt in a large bowl and whisk until smooth and the sugar has dissolved. Add the flour and whisk until just combined . Pour over the fruit in the prepared pan. Bake until set, puffed, and light golden brown around the edges, about 30 minutes.

Place the pan on a wire rack and let cool for 10 minutes (the clafoutis will deflate). Cut into wedges, dust with powdered sugar, and serve warm.

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