Clafoutis with Peaches and Raspberries

A delicious summer dessert that will fill your kitchen with the intoxicating aroma of peaches and vanilla while baking. The preparation is very simple, as we just need to pour a beaten mixture of flour, sugar, eggs, and milk over the sliced peaches and raspberries, optionally adding cream. The dessert is served warm with a scoop of good vanilla ice cream or a dollop of cold whipped cream.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 15 g Butter, salted

  • 30 g Sugar, white

  • 2 piece Peach, fresh

  • 200 g Raspberries

  • 3 pieces Egg, fresh

  • 80 g Sugar, white

  • 2 bags Sugar, white

  • 1 pinch Salt, table

  • 1 teaspoon Lemon, fresh, without shell

  • 80 g Flour, Wheat, bread flour

  • 120 ml Sweet cream

  • 130 ml Milk, whole milk

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease an oval, round, or rectangular baking dish (you can also use 2 smaller dishes) well with butter and sprinkle with granulated sugar. Make sure to grease and sprinkle the edges of the dish as well. Remove any excess sugar.

  2. Wash and dry the peaches with paper towels, then cut them in half and remove the pits. Slice them into wedges and arrange them in the baking dish, adding the raspberries as well.

  3. In a bowl, beat the eggs and mix them until frothy with regular sugar, vanilla sugar, and salt. Add the lemon zest, then sift the flour into the mixture. Mix well, ensuring no lumps form. Finally, mix in the not-too-cold sweet cream and milk. You should get a completely smooth batter.

  4. Pour the prepared batter over the fruit in the baking dish. Bake the clafoutis in the preheated oven for 40 to 55 minutes. The batter will rise during baking and turn golden brown on top.

  5. Let the clafoutis cool slightly before serving, then dust with powdered sugar and serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 160.82 kcal
  • Fat: 3.6 g
    • Saturated Fat: 1.56 g
  • Carbohydrates: 25.56 g
    • Sugars: 16.8 g
  • Protein: 4.2 g
  • Fiber: 1.68 g

Advice

Sweet cream can be entirely replaced with milk, using 250 ml of milk. The same applies to milk, which can be entirely replaced with sweet cream. You can also mix in a teaspoon of fruit liqueur, rum, or cognac into the batter if desired.