BFF Dessert: Clafouti

I was baking clafoutis even before I knew what they were. If I had fruit – no matter what kind – I’d whip up a light batter, change up the flavours, pour it over and into the oven it went. It’s so quick, easy and utterly delicious.

I’ve used buttermilk, yoghurt, cream, milk, 3 eggs, 2 eggs, flour and sugar of every kind, drizzled over booze, maple syrup, toasted almonds … all sorts if toppings … spiced with sliced apples … and it’s always been delicious. The French certainly know a thing or two about desserts and this simple, light dessert is the best of them all and my favourite.

My go to basic batter is:

1 1/2 cups cream or milk of choice
3 eggs + 1 yolk
1 heaped cup flour of your choice, I use almond
2 tablespoons vanilla essence
2/3 or 1/2 heaped cup keto sugar (less sweet option)
1 tsp almond essence (optional)
Zest of a lemon (optional)
Enough fruit to cover a very well buttered pie dish

Heat oven to 350F. First butter your dish very generously, arrange fruit in dish, sliced if large fruit. Place your liquids in a blender first, top with the dry and add the flavourings of your choice. Blend well, at least two minutes, checking for clumps. It should be smooth! Pour slowly over the fruit, then bake for 50 minutes or until nicely browned on top. If you want a heavier batter add an extra 1/4 cup flour, but I like it light.

Serve once completely cooled and improves each day. Be sure to keep covered and in fridge. Good with any topping! I like it with whipped or clotted cream. It’s delicious with Greek yogurt, creme fraiche or even mascarpone scooped over.

I’m going to try it with a light cheesecake spread next time. And some whisky or brandy whipped flavoured cream when it’s time for a treat. Here are pics I took of two different bakes.

The first was with cherries and berries, the second with apricots I baked tonight on a last minute whim. Those are the best bakes!