Easy Peach Clafoutis Recipe

Ingredients

• 3 large eggs (room temperature)
• 150 g granulated sugar (plus 1 tbsp extra for dusting the dish)
• 1/2 tsp fine salt
• 30 g unsalted butter (melted, plus softened butter for greasing the dish.)
• 1 tsp vanilla extract
• 85 g plain flour (all-purpose)
• 300 ml whole milk
• 200 g fresh peaches, stoned and sliced. (2 peaches)

Instructions

1. 1

   Whisk the eggs, sugar, salt, cooled melted butter and vanilla extract in a large mixing bowl.

2. 2

   Add in the flour and whisk again. Add the flour in one go and whisk until it's fully combined.

3. 3

   Combine the milk. Pour in the milk and whisk together. The batter will feel quite runny, like a crêpes batter.

4. 4

   Prepare the pan. Grease the base and sides of the baking dish well with softened butter. Sprinkle sugar over the butter.

5. 5

   Assemble batter and peaches in pan and bake. Place peaches in the base of the dish. You can add as many peaches as you prefer, fully lining the base of the pan. Or just around the edge as I have done. Very slowly pour in the batter, trying not to move the peaches. If they shift slightly, they can be guided back into place with a fork. Set aside.

6. 6

   Preheat the oven and bake. Preheat the oven to 180C (350F).Bake for 40-45 minutes, until set in the middle. It will look puffed up and thick when you pull the clafoutis from the oven, but as the steam dissipates, the clafoutis will deflate and set in place. The baking time depends on the size of your baking dish and the thickness of your filling.Set aside for 10-15 minutes, dust with powdered icing sugar (optional), and serve warm.