Clafoutis has been one of my favorite cast iron skillet recipes because it such a quick and easy dessert to make. With our abundant fruit this year from our trees,I have alternated between making peach and apple clafoutis, straying from the traditional cherry.
So feel free to use whatever fruit you like in this recipe. I would describe this French dessert as a cross between a crepe and a custard filled with fruit. You don’t have to make this with a cast iron skillet, but I like the crisp texture it provides. You can make this in a pie plate too.
- 3 eggs
- 1 cup milk
- 8 tbsp melted butter
- 1 tsp. vanilla extract
- 2⁄3 cup all-purpose flour
- ½ cup sugar
- ½ tsp. salt
- 4 tbsp. unsalted butter
- 4 apples, peaches, pears peeled, cored/pitted, and sliced. Or use ~ 3 cups of cherries, blueberries, sliced strawberries, etc.
- ½ cup plus 2 tsp. sugar
- Ground cinnamon if using apples or peaches (optional)
- Preheat oven to 400°.
- For the batter, mix the milk, eggs, 6 tablespoons of the melted butter, vanilla, flour, sugar, and salt in a blender until smooth., and set aside.
- With the remaining 2 tablespoons of butter, grease your skillet or a 10″ pie plate, then set in oven to heat.
- To prepare the fruit, melt butter in a large skillet over medium-high heat. Add fruit, ½ cup of the sugar, and cook until the fruit is glazed and warm, about 5 minutes.
- Remove the skillet from the oven and immediately pour in half the batter. Arrange warm fruit over batter, reserving juices, then pour remaining batter over fruit. Sprinkle remaining sugar and a little cinnamon (if using) over batter and bake until clafouti is golden brown and set in the center, 25–30 minutes. Drizzle with warmed reserved fruit juices. You can eat as is, or top with powdered sugar or whipped cream.
Clafouti is best eaten warm, straight from the oven, but is certainly also good warmed up later on or even eaten cold. For other quick and easy dessert recipes, try out Dutch Baby Pancakes and black skillet Cobbler and Crisp recipes.