Jackson Hole Bed and Breakfast Recipe- Clafoutis

The French just know custards: custard sauces, creamy custards, baked custards and chilled custards (ice cream!), so it’s no surprise that they have a really fantastic baked custard I like making for breakfast called a clafoutis.  A clafoutis is essentially a fruit baked custard, traditionally using black cherries, but you can use any kind of fruit you’d like. I like to describe the custard part as a cross between a crepe and a pancake.  Clafoutis look impressive, but are one of the simplest dishes to put together:

½ cup all- purpose flour

¼ cup + 2 tablespoons granulated sugar

Generous pinch of salt

3 large eggs

3 tablespoons butter, melted

Zest from 1 lemon

¼ cup + 2 tablespoons milk- anything but skim

3 cups of any fruit- berries work great!  Fresh is best, but I’ve done frozen as well

Heat the oven to 350 and butter an 8 inch cake pan, round or square work. 

Whisk the flour, sugar, salt together in a large bowl.  Whisk in the eggs, melted butter and lemon zest until smooth.

Add the milk and whisk until light and very smooth.

Spread the 3 cups of fruit on the bottom of the cake pan and pour the batter over the top of the fruit.

Bake for 30 minutes, but look is more important than time- you want the clafoutis set, with no jiggling in the center and lightly golden on top.  So don’t worry if you have it in 15-20 minutes longer!

Great served warm, but tastes just fine at room temp.  Chill any leftovers.  Dust with powdered sugar to serve.

Dress this up for an easy dinner dessert and serve with good quality vanilla ice cream.