Fruit Clafoutis | My Table

~3 cups fruit — sliced peaches or pears, or whole blueberries
3 eggs
½ cup sugar (+ 1 Tbsp for the dish)
½ cup all-purpose flour
1 cup milk or half-and-half
2 Tbsp melted butter (+ more for the dish)
1 tsp vanilla · optional: ¼ tsp almond extract · pinch salt
powdered sugar, to finish

What you need

~3 cups fruit — sliced peaches or pears, or whole blueberries

3 eggs

½ cup sugar (+ 1 Tbsp for the dish)

½ cup all-purpose flour

1 cup milk or half-and-half

2 Tbsp melted butter (+ more for the dish)

1 tsp vanilla · optional: ¼ tsp almond extract · pinch salt

powdered sugar, to finish

Heat & prep the dish. Oven to 350°F. Butter a 9–10″ pie plate or baking dish and dust it with the 1 Tbsp sugar — that gives the edges a lightly caramelized crust. Scatter the fruit in a single layer.
Whisk the batter. Whisk the eggs and sugar, then the flour until smooth, then the milk, melted butter, vanilla (almond), and salt. It should be loose, like thin pancake batter — a few lumps are fine; they smooth out baking.
Pour over the fruit. Pour the batter gently over the fruit so it just cloaks it. Don't overfill — the fruit should still show through.
Bake till puffed & set. 35–45 min, until puffed, golden at the edges, and just set in the center (a knife comes out clean; it'll have a gentle wobble). It deflates as it cools — that's normal.
Serve warm. Dust with powdered sugar and serve warm or just-warm — with a spoon of the aronia-blueberry compote or a little cream if you like.

Steps — tap one to keep your place

1. Heat & prep the dish. Oven to 350°F. Butter a 9–10″ pie plate or baking dish and dust it with the 1 Tbsp sugar — that gives the edges a lightly caramelized crust. Scatter the fruit in a single layer.

2. Whisk the batter. Whisk the eggs and sugar, then the flour until smooth, then the milk, melted butter, vanilla (almond), and salt. It should be loose, like thin pancake batter — a few lumps are fine; they smooth out baking.

3. Pour over the fruit. Pour the batter gently over the fruit so it just cloaks it. Don't overfill — the fruit should still show through.

4. Bake till puffed & set. 35–45 min, until puffed, golden at the edges, and just set in the center (a knife comes out clean; it'll have a gentle wobble). It deflates as it cools — that's normal.

5. Serve warm. Dust with powdered sugar and serve warm or just-warm — with a spoon of the aronia-blueberry compote or a little cream if you like.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Small dish — For a 6″ oval or round dish (serves 1–2), use about a third: 1 cup fruit · 1 egg · 2½ Tbsp sugar · 2½ Tbsp flour · ⅓ cup milk or half-and-half · 2 tsp melted butter · ¼ tsp vanilla · tiny pinch salt. Bake 350°F, check at ~22–25 min. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.