Nectarine Clafoutis Recipe (With Video)

Servings:

8

If you’ve never made a clafoutis before, you’ll be amazed at how easy it is. This French country classic is like a puffed pancake or a shallow custardy cake—and it works well with almost any seasonal fruit. A simple eggy crepe-like batter is made in the blender and bakes up puffed and golden around the fruit.

For this, our favorite clafoutis recipe, we use sliced nectarines, but you could substitute sliced peaches if you prefer. Enjoy clafoutis warm from the oven or at room temperature. It’s a French recipe you’ll make your own and serve for dinner parties or family meals—it’s just that good.

Directions

nectarine clafoutis martha bakes — Credit: Mike Krautter

Preheat oven and baking dish:

Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
Blanch nectarines:

Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds.
Peel and slice nectarines:

When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
Puree ingredients for batter and strain:

Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
Remove dish from oven, brush with butter, and pour in small amount of batter:

Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
Add remaining batter, arrange nectarines:

Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible.
Bake, dust with confectioner's sugar, and serve:

Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner's sugar; serve.