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Recipe: Peach Clafoutis


I had never made a clafoutis before Saturday – trying new recipes in a dorm shared-kitchen is very adventurous – but this worked, was super easy and very delicious!

Recipe for: Peach Clafoutis
(Serves 6)
  • 3 or 4 fresh peaches pitted and sliced
  • 2 whole eggs
  • 2 egg whites
  • 1 cup buttermilk (235ml) – alternatively use the same amount of milk with some lemon juice squeezed into it.
  • 3/4 cup white flour (95g)
  • 1/2 cup sugar (100g)
  • 1/2 teaspoon fresh-grated lemon peel (5g)
  • 1 teaspoon vanilla extract (5ml)
  1. Preheat oven to 350 degrees (180C)
  2. Butter a 9″ or 10″ non-reactive pie pan. Loosely arrange the sliced plums on the bottom of the pan.
  3. Put ALL of the ingredients for the batter into a blender and whirl until smooth.
  4. Pour the batter over the fruit in the baking dish, and bake at 350 degrees (180C) for 45 – 50 minutes or until the clafouti is puffed and golden and a knife inserted in the center comes out clean.
  5. Cool for a few minutes before slicing into servings.

The original recipe said that this tastes best when still a bit warm, but because of it’s gooey/quiche consistency, I think it tastes best cold sprinkled with some cinnamon sugar.
Bon Appétit!
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