While it may sound like something complex, a clafouti (pronounced kla-foo-TEE, and also spelled clafloutis) may be one of the easiest desserts to make from scratch. In her book Mastering the Art of French Cooking, Julia Child explains it simply as “pancake batter poured over fruit”.
This dish will sink as it cools. It is best served warm, and even better with some vanilla ice cream.
Peach Cardamom Clafouti
© Julia Child, Mastering the Art of French cooking (some adaptation)
Serves 6 to 8
4 fresh peaches, peeled or unpeeled (depending on your preference), pitted, and sliced into wedges
1 ¼ cups milk, preferably whole
⅔ cup granulated sugar, divided
1 tablespoon vanilla extract
⅛ teaspoon salt
½ cup flour
1 teaspoon (scant) ground cardamom
1. Preheat oven to 350°F. Grease a 9-inch deep dish pie plate, and set aside.
2. Place milk, ⅓ cup sugar, eggs, vanilla extract, salt, flour, and cardamom in blender or food processor. Cover and blend (at top speed) for 1 minute.
3. Pour ¼-inch layer of batter into the pie plate. Bake in the center of the oven for 3 minutes, or until batter just begins to set. Remove from oven.
4. Arrange peaches over the batter and sprinkle with the remaining ⅓ cup of sugar. Pour on the rest of the batter, and smooth, if necessary with the back of a spoon or spatula.
5. Place back in the oven and bake for one hour. The clafouti is done when it has puffed and browned, and when a toothpick inserted into the center comes out clean.
6. Sprinkle with powdered sugar just before serving.