Peaches and blueberries set in a custardy pancake like batter. This peach blueberry clafoutis is perfect for a summer breakfast or dessert.
Happy Sunday!
We are in the middle of a heat wave right now. And it is soo hot. Or at least it feels like it for me since we’re not used to getting sun and warmth in SF. So we’re spending the weekend soaking in the sunlight while we can before the fog returns in a few days and the temperature drops 20-30 degrees.
In the meantime, I wanted to share this peach blueberry clafoutis with you.
Have you ever had a clafoutis before? It’s a French style dessert or breakfast. Normally, clafoutis is a treat filled with fresh cherries. But for this version, I decided to incorporate both peaches and blueberries since they’re available in abundance right now.
Just picture fresh fruit baked in a custardy pancake. It’s almost like a Dutch baby pancake. It has a pancake like texture on the edges and on the bottom. The top and the center is a bit more custardy. On a warm day, you can enjoy this cold. Kinda perfect for summer, isn’t it?
Preheat the oven to 350F. Lightly grease the 10.5 inch cast iron skillet with butter. Set aside for now.
In a blender or food processor, combine the milk, sugar, eggs, and vanilla extract and pulse until the batter is smooth. Add the flour and pulse until incorporated.
Place the fruits in the skillet. Pour the batter over the fruits.
Bake until the clafoutis is set, puffed up, and golden brown on the edges, about 30-35 minutes.
Place the skillet on a rack to cool for about 15 minutes before serving. Dust the peach blueberry clafoutis with powdered sugar and serve in wedges or scooped straight from the skillet.
Enjoy!
- 1 tablespoon butter
- 1½ cups blueberries
- 1 peach, sliced and pitted
- 1 cup whole milk
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup all purpose flour
- Powdered sugar for dusting
- Preheat the oven to 350F. Lightly grease the 10.5 inch cast iron skillet with butter. Set aside for now.
- In a blender or food processor, combine the milk, sugar, eggs, and vanilla extract and pulse until the batter is smooth. Add the flour and pulse until incorporated.
- Place the fruits in the skillet. Pour the batter over the fruits.
- Bake until the clafoutis is set, puffed up, and golden brown on the edges, about 30-35 minutes.
- Place the skillet on a rack to cool for about 15 minutes before serving. Dust the peach blueberry clafoutis with powdered sugar and serve in wedges or scooped straight from the skillet.
This looks absolutely divine and I cannot wait to serve this to visitors arriving in a couple weeks. I’m sure they’ll be both delighted and wowed!
Thank you so much for the recipe!
Hope you’ll like it!
These are two of my favorite things!