We just made about our 5th clafouti of the summer when I suddenly realized that I haven’t yet shared this favorite with all of you! If you’ve never had the pleasure of eating a clafouti it’s kind of a cross between a custard and a cake and is simply delicious.
There are two reasons we love the clafouti so much in our house...the first is because it is one of the fastest and easiest desserts you can possibly make and you often have all of the ingredients in the house, meaning you can even whip it up on a weeknight! The second reason we love it is because the mild vanilla, cinnamon and lemon flavors are so versatile that it works with almost any fruit you have on hand...especially summer fruit like berries, Italian plums or cherries (the traditional fruit of choice). Versatile, easy and beautiful to serve, what more could you ask for? Gotta love those French bakers!
Traditionally clafouti is made with cherries (pits in tact to enhance flavor - or so I’m told) and served with just a dusting of powdered sugar, but our favorite is with those small Italian plums and topped with some homemade cinnamon whipped cream. A bit more indulgent but oh so yummy!
My go to recipe for clafouti is this one from allrecipes.com. I tend to add a bit more cinnamon and lemon zest and cut back a bit on the 2 TBS of sugar that you sprinkle over the fruit before pouring the batter. But the backbone of this recipe is perfect in my opinion so I’ve never used another.
Seriously, give this one a whirl with your next surplus of summer produce...and when you do let me know how it goes!