Travel the world. Gather fruit in season. EnJOY a quiet, special morning moment with a homemade Clafoutis, or French pancake. Fresh, seasonal fruit is baked into a semi-creamy, semi-cakey puffed pancake that resembles a soufflé, but without all the fuss.
Clafoutis is Great for Special Occasions
We are Saturday morning pancake people around here, but when I want to make a special effort, I prepare Clafoutis. For example, Clafoutis is excellent for a Mother’s Day Brunch. I have also transformed our dining room into a French café for a special anniversary breakfast for my in-laws. It is a wonderful way to dapple in the season’s fresh produce, especially in the summer months.
Love at First Bite
I am guilty of watching movies just to be transported to somewhere beautiful. Like watching The Good Year or 100 Foot Journey so I can see the French countryside and dream of someday actually living my own adventure instead of watching it on screen. I do the same with food. Although I may not be in the position to travel the world, I can taste it in my own kitchen. This recipe was love at first bite.
A Versatile, Seasonal Treat
Clafoutis is similar to a Dutch Baby Pancake or soufflé. Versatile in nature, as any seasonal fruit can be used, your clafoutis will be a recipe you will enJOY throughout the year. Sautéed apples with butter and cinnamon for the fall, peaches in late summer, blueberries in July, and even fresh strawberries in the spring have all made their way to our table. Between you and me, Clafoutis is easy to prepare, yet giving the impression of hours spent slaving in the kitchen.
Clafoutis (French Pancake)
Travel the world. Gather fruit in season. EnJOY a quiet, special morning moment with a homemade Clafoutis, or French pancake. Fresh, seasonal fruit is baked into a semi-creamy, semi-cakey puffed pancake that resembles a souffle, but without all the fuss.
- About 2 cups fresh fruit spread out on the bottom of a pie pan. Depending on the season, you can use fresh sliced plums, berries, sliced peaches, or sliced apples (but they will need to be sautéed in butter with a pinch of cinnamon to soften first).
- 3 Tablespoons Sucanant or other natural sugar (sprinkled over fruit)
- For the pancake batter:
- 3 pastured eggs (give it that beautiful golden color)
- 1 cup milk
- 1/3 cup cream
- 1/3 cup Einkorn all-purpose flour or regular all-purpose four
- 1/3 cup almond flour (feel free to eliminate the all-purpose flour and just double the almond flour if you are gluten free. Einkorn flour doesn't seem to bother people with gluten issues though.)
- 3 T Sucanant sugar or other natural sugar
- 1 tsp. organic lemon zest (don't skip this!)
- 1 T pure vanilla extract
- pinch of sea salt
- 1/8th tsp fresh grated nutmeg
- Layer your fresh fruit at the bottom of a pie pan and sprinkle with 3 T of sugar.
- In a high-speed blender, like a Vitamix, blend together the eggs, flour, almond flour, sugar, lemon zest, vanilla, salt, and nutmeg on high speed for about a minute until frothy.
- Pour over your fruit and bake in a preheated 375° oven for 50-60 minutes until golden and firm. A knife inserted in the middle should come out clean.
- Watching the pancake batter puff in the oven is a real treat. Not to mention the aroma that travels throughout the house waking everyone to a delicious good morning scent. Make sure and prepare this while listening to your favorite French tunes and be transported to a café in Paris with a romantic brunch for two.
How I Prepare My Clafoutis (I Triple the Above Recipe)
The recipe above for Clafoutis serves eight people, but in our home, I triple the recipe. Not only are the measurements easier to work with, but with our hungry crowd, we can polish off three of these easily with one or two slices to spare for the next morning’s early-mom-moment indulgence. Tripling the recipe is great for preparing for a crowd or special brunch with guests as well.
Truthfully, I like to triple it so I can make several different berry flavors. We all have our favorites. Your fruit of choice is just evenly divided between three pie pans, making sure to cover the bottom evenly. Then, I sprinkle 1/2 cup sugar evenly divided between the three pans. The tripled batter recipe is as follows:
- 9 pastured eggs
- 1 cup all-purpose flour (We use Einkorn all-purpose flour. Einkorn flour is an ancient, low gluten grain that has not been tampered with and many people who suffer from gluten issues have no problem with it.)
- 1 cup almond flour (2 cups almond flour if you want to eliminate the above flour and make this gluten free.)
- 1/2 cup Sucanant sugar or other natural sugar
- 4 cups whole milk
- 1 cup heavy cream
- 3 T pure vanilla extract
- zest from 1 whole organic lemon
- 1/2 tsp sea salt
- 1/2 tsp fresh grated nutmeg
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