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“Clafouti is usually served as a dessert, but upping the egg content just a little bit makes it into a nice brunch entry. This will adapt to almost any fruit you have on hand – pitted cherries, blackberries, blueberries, diced peaches, even cranberries (though cranberries will need more sugar). Any liquor or liqueur – from brandy to triple sec to amaretto – will do, so experiment with flavors. Adapted by Michele Humes at Serious Eats, from a recipe in _Baking Unplugged_ by Nicole Rees.”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F Place an ovenproof 9-inch or 10-inch skillet over medium heat for a minute or two to get hot.
  2. Meanwhile, in a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and the salt. Gradually whisk in the eggs until the mixture is smooth and lump free. Whisk in the milk and extracts.
  3. Melt the butter in the hot skillet, swirling to coat evenly. Sprinkle the remaining sugar over the butter and then add the fruit to the pan. Increase the heat to medium-high and sauté, shaking the pan frequently, until the fruit softens and the juices and sugar form a thick syrup, about 3 minutes for most fruit (longer for cranberries).
  4. Turn off the heat and add the brandy to the pan, shaking the pan to coat the fruit evenly. Pour the egg batter into the pan. Bake in the upper third of the oven for 10 to 12 minutes, until puffed on the sides and fully cooked in the center (check with the tip of a knife). Serve warm with a dusting of powdered sugar.

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