Recipe from What's For Lunch, Honey?
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
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Brush a large oven proof dish or 6 small shallow ramekins with some of the melted butter.
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Pre-heat the oven to 180 degrees C.
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Fill the dish or dishes with the fruit in a single and set aside.
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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.
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Pour the batter over the fruit and bake for 30 – 40 minutes, or until a skewer inserted in the middle comes out clean.
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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.