Hey there Honey's and New-Bees!

A couple weeks ago I was in the mood to try something new and stumbled upon a French fruit-based dessert baked in a pie plate, called “clafoutis” (pronounced CLA-FOO-TEE). Although I was looking for something to cook rather than bake,  I figured why not give this dish a try since I already had all the ingredients on hand, and it seemed pretty simple to make .

I had no idea what to expect the first time I tried making this (which was about 2 weeks ago), and figured it would be something in between a flan and soufflé based on the photos I saw online. Turns out I was completely wrong, but I wasn’t disappointed, and now know that the best way to describe a clafoutis is that it’s like a giant muffin top (with a little sugar dusted on top if you want).

Clafoutis is pretty straightforward and easy to make, however, my first attempt was kind of a flop – but I didn’t give up! I continued making it until I got it right (I got it right after the 2nd time). Although clafoutis is traditionally made using cherries, it can be made with mostly any fruit that you have on hand such as blueberries, peaches, plums, or raspberries, so you can get creative and/or just use what you hand on hand. I’ve now made this dessert about 6 times, and have used a variety of fruit, but so far blueberry is our favorite.

If you’re looking for a dessert that’s quick, easy, and not too sweet that will still impress any dinner guest,then clafoutis will be your new favorite go-to 😀.

The first thing you want to do is generously butter a 9” pie plate. The first clafoutis recipe I tried did not include this step, but rather called for adding A LOT of butter to the batter. I really should have known better, and I ended up with a greasy clafoutis that was near impossible to get out of the pie plate. The only way to eat/ serve this dish was to eat it directly out of the pie plate (very classy).

After that fiasco I found a better recipe, buttered the pie plate and used a lot less butter for the batter. The results were pretty awesome, the clafoutis was not greasy and I had no problem slicing out the first piece (or any of the subsequent pieces after). So whatever you do don’t skip this step – unless you really want an excuse to eat directly out of the pie plate 😜.

The next step is pretty straight forward, all you need to do is combine your flour and sugar in a large bowl (preferably a stand mixer bowl) then mix in eggs, melted butter and lemon rind. Make sure everything gets mixed together real well, and if you using a stand mixer it’s worth stopping the machine for a second to scape the bottom of the bowl to make sure no flour got stuck on the bottom.

Once everything is mixed together, add whipping cream and continue to whip batter on medium speed for about 2 minutes.

Pour batter directly into your greased pie plate, place your fruit on top and bake in the oven for 30 minutes. Once ready, remove from the oven and the clafoutis will be golden brown and have risen just like a muffin top.

Let clafoutis cool for a couple of minutes then serve and enjoy!