This is a classic French recipe, typically made with fresh cherries! Because it is fresh peach season we swapped the cherries for peaches and it was absolutely delicious!
Recipe Credit: The Unlikely Baker
Fresh Peach Clafoutis Recipe
Rated 3.3 stars by 7 users
Cuisine
French
Servings
12
Prep Time
30 minutes
Cook Time
60 minutes
Calories
173
This is a classic French recipe, typically made with fresh cherries! Because it is fresh peach season, we swapped the cherries for peaches and it was absolutely delicious!
Ingredients
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1/2 cup Rouge de Bordeaux flour
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1/8 tsp salt
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1/2 cup granulated sugar
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4 eggs, room temperature and lightly beaten
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1 cup milk, room temperature
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1 cup heavy cream, room temperature
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1 1/2 tsp vanilla extract
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2 tbsp unsalted butter, melted + more for greasing the baking dish
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1.5 lbs ripe but firm peaches, about 3 medium peaches, peeled and sliced into wedges
Directions
Preheat oven to 350F and grease a 2L-capacity baking dish (see notes) with butter. Set aside.
Sift ½ cup flour, ⅛ teaspoon salt and ½ cup sugar into a medium-sized bowl. Set aside.
In another larger bowl, whisk 4 eggs, 1 cup milk, 1 cup cream and 1 ½ teaspoons vanilla until smooth and well incorporated.
Make a well in the centre of your flour mixture and add in the egg mixture a little at a time (I did ¼ cup at a time), stirring by hand and mixing well after each addition. Continue until you've poured all the egg mixture in. Add the 2 tablespoons melted butter and give the mixture a final stir.
Arrange your peach wedges on your baking dish forming a single layer then pour your batter over the peaches.
Bake for 60-75 minutes until the clafoutis is set - golden brown on top, firm but still a little wobbly, and a knife inserted in the middle comes out clean. Enjoy!
Recipe Note
Your baking dish has to be 1) big enough so you can arrange all your peaches in just a single layer and 2) hold all the liquid with about an inch to spare on top to avoid risks of spillage.
If you see the top of your clafoutis is getting too brown too soon, place aluminum foil loosely on top and continue baking.