Clafoutis. Easy to make, delicious to eat, and fun to say. Claw-foo-tea. Clafoutis clafoutis clafoutis. Traditionally made with a pancake-like batter, clafoutis (one more time!) is a fruit-filled take on a fluffy French classic. This gluten-free version is low in sugar and doesn't loose out at all on flavour or gorgeous custardy texture. So whether you make yours with fresh peaches or frozen blueberries - my two personal favourites - it's the perfect guilt-free Easter treat for those of us wanting a reward for having thus far avoided the temptation of cream eggs and buttery hot cross buns.
Peach or Blueberry Gluten-free Clafoutis Recipe
- 3-4 tbs maple syrup
- 3 cups sliced peaches or blueberries
- 1 cup whole milk*
- 1 cup half and half cream*
- 4 eggs
- 1/2 cup flour - coconut or almond, or a combination of the two. (I used almond)
- 1 tsp vanilla
* If you're dairy-free, the milk and cream can be substituted with coconut milk.
1. Generously butter a shallow baking dish, pie plate, or a couple ramekins. Place sliced peaches or blueberries in the dish.
2. In a blender or using a hand-held mixer, wizz up all the other ingredients for about 2 minutes. If you want to work for your clafoutis, a wisk will also do.
3. Pour the batter over the peaches.
4. Bake in a 350F/180C oven for 40-45 minutes, until the clafouis is golden but there's still some wibble in the centre.
5. Let cool slightly. Serve warm with a shake of cinnamon, perhaps a sprinkling of powdered sugar and a drizzle of cream.