Ingredients

250g raspberries, washed and dried
250g nectarines, sliced
small handful red currents (optional)
95g all-purpose flour, sifted
2 eggs, lightly beaten
1 vanilla bean, insides scraped 
60g fine sugar
235ml milk
60ml thick whipping cream
50g butter, melted
icing sugar

Method

1. Brush a large oven proof dish or 6 small shallow ramekins with some of the melted butter.
   
   

2. Pre-heat the oven to 180 degrees C.
   
   

3. Fill the dish or dishes with the fruit in a single and set aside.
   
   

4. In a mixing bowl whisk together flour, eggs, sugar, milk, vanilla and cream until smooth. Pour in the melted butter and mix until incorporated making sure not to overbeat.
   
   

5. Pour the batter over the fruit and bake for 30 – 40 minutes, or until a skewer inserted in the middle comes out clean.
   
   

6. Dust generously with icing sugar and serve warm.

Serving Tip:
My favorite way to serve clafoutis is with a nice scoop of good vanilla ice cream. But we also enjoy it with vanilla sauce. You can also serve it with whipped vanilla flavored cream, a dollop of crème frâiche, or clotted cream.