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French Peach Clafoutis Recipe

French Peach Clafoutis

Wholesome Cove
This French Peach Clafoutis recipe turns six ripe peaches and a thin, crepe-like batter into a golden dessert that sits somewhere between a custard and a cake, with a silky center and no crust required.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Brunch, Dessert
Cuisine French
Servings 8 slices
Calories 245 kcal

Equipment

  • Ceramic baking dish - 9 to 10 inch (23 to 25 cm) round dish or pie plate, at least 1 1/2 inches deep
  • Large mixing bowl - For the batter
  • Balloon whisk - Or a blender if you prefer a puffier result
  • Citrus Zester - For the lemon zest
  • Paring knife - For pitting and slicing the peaches
  • Measuring cups and spoons - Or a kitchen scale for the metric weights
  • Fine mesh sieve - For dusting powdered sugar at the end

Ingredients
  

  • 6 medium fresh peaches - about 2 lb / 900 g, ripe but firm, pitted and sliced into wedges
  • 4 large eggs - at room temperature
  • 1 1/4 cups whole milk - 300 ml, at room temperature
  • 1/4 cup heavy cream - 60 ml
  • 2/3 cup all-purpose flour - 85 g, plus 1 tablespoon extra for tossing the peaches
  • 1/2 cup granulated sugar - 100 g for the batter, plus 1 tablespoon for the fruit
  • 2 teaspoons pure vanilla extract - Vanilla paste works beautifully here if you have it
  • 1/4 teaspoon almond extract - optional; echoes the almond note that cherry pits traditionally give a classic clafoutis
  • 3 tablespoons unsalted butter - 45 g, melted and cooled, plus more for greasing the dish
  • 1/4 teaspoon fine sea salt
  • 1 lemon - zested; the zest brightens the fruit and keeps the slices from browning
  • 1 tablespoon demerara sugar - optional, for a crackly top
  • powdered sugar - for dusting before serving

Instructions
 

  • Preheat oven to 350°F (180°C) with a rack in the center. Generously butter the entire inside of a 9 to 10 inch ceramic baking dish, then sprinkle in about a teaspoon of granulated sugar and tilt to coat, tapping out the excess.
  • Pit the peaches and slice each into 1/2 inch (1 cm) wedges, leaving the skins on or peeling as preferred. In a bowl, toss the slices with 1 tablespoon granulated sugar, the lemon zest, and 1 tablespoon flour until lightly coated.
  • Spread the coated peach slices in a single, even layer across the bottom of the prepared dish, leaving a little space between slices so the batter can puff up around each piece. Do not overcrowd the fruit.
  • In a large bowl, whisk the eggs with 1/2 cup granulated sugar and the salt until pale and smooth. Whisk in the vanilla, almond extract if using, and cooled melted butter, then pour in the milk and heavy cream and whisk until fully combined. Add the 2/3 cup flour and whisk just until smooth with no lumps; the batter should be thin, like crepe batter, so avoid over-whisking.
  • Slowly and evenly pour the batter over the arranged peaches, pouring gently to keep the fruit in place. If desired, sprinkle 1 tablespoon demerara sugar evenly over the surface for a crackly top.
  • Bake for 40 to 45 minutes, until puffed, deeply golden on top, and just set in the center. A thin knife inserted in the middle should come out clean or with only a few moist crumbs; if the top browns too fast, tent loosely with foil for the last 10 minutes.
  • Let the clafoutis cool for at least 10 to 15 minutes; it will deflate and sink as it cools, which creates the silky, custardy interior. Dust generously with powdered sugar, slice into wedges, and serve warm or at room temperature.

Notes

  • Use ripe but firm peaches; soft, overripe fruit turns to mush and releases too much liquid into the batter.
  • Do not skip tossing the peaches in 1 tablespoon of flour; it is the single best defense against a watery custard.
  • Bring the dairy and eggs to room temperature so the batter bakes evenly and sets properly in the middle.
  • If you have time, rest the batter for 20 to 30 minutes to relax the gluten and get a more tender, custardy result.
  • For a puffier version, blend the batter instead of whisking by hand; whisking gives a denser, flan-like texture.
  • Skim off any air bubbles that gather on the surface after pouring for a cleaner-looking top.
  • Expect the clafoutis to deflate and sink as it cools; this is normal and desirable, not a failure.
  • Store covered in the fridge for 3 to 4 days; serve cold or reheat in a 350°F (180°C) oven for 5 to 10 minutes, or microwave single slices in 15-second bursts.
  • Clafoutis does not freeze well; thawing fruit releases moisture that turns the custard soggy.
  • The batter can be made up to a day ahead and refrigerated; stir quickly and pour over fresh fruit just before baking.
  • Technically, a peach version is called a flaugnarde, but most people still call it a clafoutis; the technique and batter are identical.
  • For variations, try cherry clafoutis, mixed stone fruit, berry clafoutis, peach and almond, a boozy version with brandy or amaretto, warm spice with cardamom or cinnamon, citrus twist with orange zest, or a gluten-free blend.

Nutrition

Serving: 1SliceCalories: 245kcalCarbohydrates: 31gProtein: 6gFat: 11gSaturated Fat: 6gSodium: 110mgFiber: 2gSugar: 22g
Keyword custard dessert, easy summer dessert, french peach clafoutis, no crust dessert, peach clafoutis recipe
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