I love the French language and started taking French in Seventh Grade all the way through my Sophomore year in High School. Then I took Latin for two years, Ugh. Latin is good for knowing vocabulary and spelling, that's about it it. Getting back to French, I can remember so much French, and I have never been to France. It is on my bucket list by the way. I rarely speak French, but I remember so much vocabulary. My husband is a crossword puzzle fanatic, and I help him out all the time. So when I saw the word clafoutis on the blogosphere, there was a French word I had never seen before and I was intrigued to say the least.
Clafoutis or do you spell Clafouti? Either way is correct. According to Google a Clafoutis is a baked French dessert with black cherries arranged in a buttered dish and covered with a thick flan or pancake- like batter. The clafoutis can be dusted with powdered sugar and served lukewarm or room temperature.. If other fruits such as plums, peaches, or blueberries are used in place of the cherries, it is called a Flaugnarde, another new French word. Then, I must have made a Flaugnarde, because I used Nectarines in the dish. Whatever you call this dish, it is simply delicious, bursting with the fresh nectarine flavors, wrapped in in a light tasty batter. This clafoutis is easy to make, not too sweet, and makes good use of summer fruits. I'll be making this again soon! Enjoy!
Nectarine Clafoutis Adapted from Prevention RD and Fooddoodles
1 Tbsp butter
3 large eggs
1/2 cup sugar
pinch sea salt
3/4 cup nonfat milk, I used almond milk
3/4 cup AP flour, or whole wheat flour
1 tsp vanilla extract
5 ripe nectarines washed, pitted and sliced
1-2 Tbsp of powdered sugar for sprinkling
Preheat the oven to 400 F.
Melt the butter in the microwave. Pour into a deep 10” deep pie pan, casserole dish, or oven proof skillet. I would also spray the sides of the pan for easy removal.
In a medium sized bowl, whisk together the eggs, salt and sugar. Add in the milk, flour, extract and mix well.
Arrange nectarine slices on the bottom of the prepared dish and pour the egg mixture over top. Bake 35-40 minutes, or until brown, and the egg mixture is just set.
Cool for 5-10 minutes before serving, or serve at room temperature. Sprinkle with powdered sugar, if desired. My hubby put a dollop of Greek yogurt on his.
Yield: 8 servings.