This recipe is adapted from Julia Child. So you know it has to be good. What it lacks in appearance, it makes up for in taste.
Clafoutis is traditionally made with cherries, as I’ve done here: Cherry Clafoutis. It can however, be made with almost any fruit. My favorite is this apple version. It’s a French dessert that involves baking fruit into a flan/custard/crepe like batter. And it’s absolutely delicious.
A few years ago, my dear friend, Mishan, surprised me with a gift in the mail. Mastering the Art of French Cooking cookbook by Julia Child. Needless to say, I was beyond excited and flipped straight to the end of the book, where all the desserts were collected. And this was the first recipe I made from the book. And I’ve re-made it over and over again. It’s basically on repeat all year.
One year when I was making it, I didn’t have any hard alcohol around so instead I mixed some molasses and water to the mix and it was SO good. I make it that way every time now for myself because the flavor is unbeatable. However, it’s so unappetizing in appearance, I can’t possibly serve it to others. Hehe. So bake with caution if going the molasses route.
It’s best served warm, although can be served cold as well. I personally love eating it fresh from the oven with a scoop of vanilla ice cream or a simple dusting of powdered sugar.
Pictured below are versions of this recipe using molasses. See the difference? Not as pretty, but very tasty.