I don’t know whether to call this a dessert or a breakfast because it would be appropriate for either occasion. The classic clafoutis is a cherry clafoutis which will do perfectly well since cherries are abundant but I wanted to change things up a little and use peaches. I added a whole lot of fresh vanilla bean to this which goes just perfectly with sweet ripe peaches. If you’ve never had clafoutis, it’s like an eggy pancake batter (imagine a souffle without the lift or perhaps after it’s been sitting out for a while). It’s custardy and barely sweet, allowing the fruit juices to ooze into the batter and permeate the batter. And clafoutis couldn’t be easier to make– it’s rustic simplicity is why I keep coming back to this dish. That and those browned edges. Last but certainly not least, the vanilla infused creme fraiche, in my opinion, is really the star of the dish. It’s elevates the clafoutis into a complex peaches and cream. Trust me, you’re gonna love this!
PEACH CLAFOUTIS AND VANILLA CREME FRAICHE
Ingredients:
- 4-5 ripe but firm peaches
- 1 1/2 cups of heavy cream
- 2 tablespoons of unsalted butter, plus more for greasing
- 3 extra large eggs
- 1/4 cup of granulated sugar, plus 2 tablespoons
- 1/2 teaspoon of kosher salt
- 1/2 cup of all purpose flour, sifted
- 7.5 ounces of creme fraiche
- 1 large vanilla bean
- 1 1/2 tablespoons of powdered sugar, plus more for dusting
Directions:
- Peel the peaches, halve and pitt them. Slice into 1/3 inch thick slices.
- In a small pot heat the cream and butter until the butter has melted and the cream is hot but not boiling.
- Split the vanilla bean length wise and scrape the inside of one half with the back dull edge of a knife to extract the caviar.
- In a medium bowl, whisk the eggs and vanilla together and add the sifted flour, salt and sugar.
- Pour the cream/butter mixture into the flour mixture while whisking and keep whisking until smooth. The batter will be pretty thin. Allow to rest at room temperature for at least 30 minutes.
- Preheat the oven at 375 degrees with the rack positioned in the middle.
- Rub the inside of two cast iron skillets with butter and sprinkle the two tablespoons divided between them over the butter. Alternatively, you can use a large shallow baking dish or large cast iron skillet.
- Add the peaches to the pan and pour the batter over them so they just cover the peaches.
- Bake for about 45 minutes until puffy and golden brown around the edges. The middle should be set so that when you shake it you’ll know it’s set.
- Mix the creme fraiche with the vanilla from the other half of the vanilla bean and add the 1 1/2 tablespoons of powdered sugar. Mix until combined and put back in the refrigerator.
- Allow the clafoutis cool to room temperature or serve warm. It will deflat when you take it out of the oven.
- Sift powdered sugar over the clafoutis and serve with a dollop of the creme fraiche.
(images by HonestlyYUM)
It’s in the oven right now. Grower’s Market fresh from a local tree peaches. Thank you for sharing
Hello delicious!
Karen — Beautiful, especially the ‘rustic’ nature of this recipe. The photos are fab!! How many would this serve as a dessert? I’m looking for something to feed 7 adults.
Thanks Chris! This makes enough for 4, so I would just double the recipe.
Breakfast, dessert, who cares?! This looks great! 🙂
Cannot WAIT to try this.
Oh my gosh that looks amazing!
wow , this looks , yummy !
Oh, you are killing me with those! That looks so delicious and I didn’t even have breakfast yet! 🙂
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Then it’s perfect timing– thanks!
OK, I’ll try this recipe this weekend! It looks delicious!
Hope you do!
Please pass me a spoon, this looks scrumptious!
That looks fab! I would certainly eat it for breakfast 🙂
Thanks!
I’ve never had clafoutis before, but it just looks and sounds so delicious! I’m excited about trying out this recipe!
Hope you do!
I would eat this for dessert, breakfast, and snack!!! Looks delicious!!
Appropriate for any time of the day I think!
This looks divine! I’ve never had peaches in clafoutis before. It sounds delicious!
Thanks Tori!