Stone Fruit Clafoutis
- Preparing Time: -
- Total Time: -
- Served Person: 6–8 servings
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 cup whole milk
- 1 tsp. vanilla extract
- 1 tsp. kosher salt
- 2 tbsp. unsalted butter
- 1 tsp. finely grated lemon zest
- 1/3 cup plus 2 tbsp. granulated sugar
- 2 cups halved and pitted cherries, or pitted and sliced apricots
- powdered sugar (for serving; optional)
- Carbohydrate 23 g(8%)
- Cholesterol 80 mg(27%)
- Fat 6 g(9%)
- Fiber 1 g(4%)
- Protein 5 g(9%)
- Saturated Fat 3 g(15%)
- Sodium 260 mg(11%)
- Calories 164
Preparation Preheat oven to 350°F. Place butter in a 2–3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes. Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined. Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.
Preparation Preheat oven to 350°F. Place butter in a 2–3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes. Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined. Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.
