anything-but-clementine clafoutis

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Anything-But-Clementine Clafoutis
Adapted from The New York Times 1/9/08

As noted above, I did not care one bit for the baked clementine suggested in the original recipe, but this doesn’t make clafoutis any less of a delicious dessert. Here are some fruits I would consider using instead: cherries, blue-, heck, any berries, grapes, thin slices of apples or pear and if you are really itching for summer, perhaps you can find some not-too-sordid plums or peaches.

Serves at least six

Butter as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar
Pinch salt
3/4 cup heavy cream (I used milk)
3/4 cup milk
Dash of flavoring, such as almond or vanilla extract, a liqueur or brandy (optional)
About 3 cups of fruit (sliced pears or apples or any of the others listed above)
Powdered sugar

1. Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.

2. In a large bowl, whisk eggs until frothy. Add 1/2 cup flour, and whisk until smooth. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth.

3. Layer fruit over bottom of the dish. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep (not sure I agree with this); serve within a couple of hours of making it.

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