Clafoutis. CLAW-FOO-TEE. Go ahead, say it again. And again. And then make up some completely senseless rhymes with it, like, Booty Clafoutis. Or, Clafoutis in Djibouti. Or my kids’ favorites, Clafoutis makes you go pooty. Whatever that means.
But clafoutis is a classic French dessert, and an easy one at that. My parents are in town for a few days, and I wanted to make a quick and simple dessert for them. I had a bag of frozen sour cherries available along with some fig preserves. So I made two desserts, a standard cherry clafoutis and a really great fig version. A double header of clafoutis action, if you will!
If you’ve never heard of clafoutis, it’s a cross between a custard and a dutch baby pancake. It’s loaded with eggs, but it has enough flour in it to give it a slightly more airy feel. The classic version is made with cherries, but I’ve used lots of different fruits. I eat clafoutis for dessert or for breakfast. When warm, it’s light and fluffy. After it cools, it gets much more custardy, but either way, it’s delicious.
Some people say that if it’s not made with cherries, it’s not a clafoutis — it’s a flognarde. Because I like to say “clafoutis” more than I like to say “flognarde,” you bet your booty I’ll call it clafoutis.
I’m giving you my recipe for a Southern Style clafoutis made with whole fig preserves. We’re blessed with friends who give us lots of jars of these sweet delicacies, and they’re really perfect with this dish. If you use fresh figs — and summer’s not too far away — you’ll want to cut them in half and dip them in honey and cinnamon sugar first! Yum.
Fig Preserve Clafoutis
- 4 Tbsp. butter, melted
- 6 eggs
- 10-12 whole figs from fig preserves
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1 cup milk
- 2/3 cup all purpose flour
- pinch of salt
Preheat oven to 400°F. Butter and sugar a deep dish pie pan. Cut the figs in half and arrange in pie pan. Combine eggs, sugar and vanilla in a bowl and beat with an electric mixer until frothy (you can also use a blender!). Slowly add the milk, flour, melted butter and salt. Blend thoroughly. Pour over the figs, and bake until batter is golden brown and is fairly firm in the center. The batter will raise, but will fall shortly after you remove it from the oven. Serve warm or at room temperature, sprinkled with confectioners sugar.