Peach Clafoutis

Ingredients

• 700 g White peaches (Small, washed and dried)
• 100 g White sugar (Granulated)
• 30 g Brown sugar (Light brown sugar)
• 2 g Powdered vanilla extract (A pinch (about ½ teaspoon))
• 4 Eggs (Large)
• 130 g All-purpose flour (Sift before use)
• 300 ml Whole milk (300 ml, at room temperature)
• 50 g Unsalted butter (Melted, unsalted)

Instructions

1. Melt the butter

   Place the butter (50 g) in a small container and melt it in the microwave for 40 seconds. Set aside.

   Time: PT40S

2. Prepare the peaches

   Wash the peaches, dry them, halve them, remove the pit and cut them into not-too-large wedges. Set the wedges aside in a bowl.

   Time: PT5M

3. Butter and sugar the pan

   Generously butter the bottom and sides of a 25 cm pan. Sprinkle half of the brown sugar (≈15 g) over the entire surface.

   Time: PT2M

4. Arrange the peaches

   Place the peach wedges in the pan, spacing them as desired. Sprinkle the remaining brown sugar (≈15 g) over the fruit.

   Time: PT2M

5. Mix the eggs, sugar and vanilla

   Crack the 4 eggs into a large bowl, add the white sugar (100 g) and the vanilla powder (2 g). Whisk vigorously until the mixture lightens and becomes frothy.

   Time: PT2M

6. Incorporate the flour

   Add the flour (130 g) in one go and whisk starting from the center, increasing the whisk speed, until a smooth batter forms.

   Time: PT1M

7. Add the milk

   Pour the whole milk (300 ml) all at once, whisking gently to achieve a very fluid pancake‑batter consistency.

   Time: PT1M

8. Incorporate the melted butter

   Pour the melted butter into the batter and whisk one final time to fully incorporate it.

   Time: PT30S

9. Pour the batter over the peaches

   Gently pour the batter over the peaches, spreading it evenly so each fruit is well coated.

   Time: PT30S

10. Bake

    Place the pan in the preheated oven at 180 °C and bake for about 45 minutes, until the clafoutis is golden and the surface is slightly puffed then collapses as it cools.

    Time: PT45M

    Temperature: 180°C

11. Cool before refrigeration

    Remove the clafoutis from the oven, let it cool at room temperature for 15 minutes, then place it in the refrigerator for at least one hour before serving (ideally overnight).

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of White peaches: Nectarines, Apricots
• Instead of White sugar: Cane sugar
• Instead of Brown sugar: Whole cane sugar, Muscovado
• Instead of Powdered vanilla extract: Liquid vanilla extract
• Instead of Eggs: Egg substitute
• Instead of All-purpose flour: Pastry flour
• Instead of Whole milk: 2% milk, Almond milk
• Instead of Unsalted butter: Margarine, Vegetable oil

Equipment Needed

• Microwave
• Chef's knife
• Cutting board
• Baking dish (25 cm diameter)
• Mixing bowl
• Whisk
• Silicone spatula
• Oven
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Mix the eggs, sugar and vanilla until the mixture whitens
• Pour the batter evenly over the peaches to avoid air pockets
• Bake at 180 °C for 45 minutes until the clafoutis is golden and set

Chef Tips from the Video

• Lightly dust with powdered sugar just before serving for a decorative touch
• Use very ripe but firm peaches to prevent them from falling apart during baking
• Serve the clafoutis with a spoonful of crème fraîche or a scoop of vanilla ice cream for extra indulgence

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Can remain at room temperature for up to 2 hours after cooking.

Make-Ahead Tips

• Prepare the batter the night before and keep it refrigerated before adding to the peaches
• Peaches can be sliced in advance and kept cool for a few hours
• Clafoutis tastes even better cold, ideal for making ahead