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–+ servings

Fig clafoutis

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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: French
Ingredients Method

Ingredients
  

  • 1 tbsp (0.52 oz) (15 gr) unsalted butter, to butter the pan
  • 3 eggs, big
  • 2/3 C (3,98 oz) (113 gr) white sugar
  • 1 C (8,12 fl oz) (240 ml) whole milk
  • 1 tbsp (0.50 fl oz) (15 ml) vanilla extract
  • The zest of 1/2 lemon or 1 lime

Method
 

  1. Preheat the oven to 356º F (180° C). Butter a pie pan of about 9 inches (23 cm) in diameter.
  2. In a large bowl add the eggs with the sugar, milk, vanilla extract and lemon zest. Mix with a hand whisk for 1 minute until the ingredients are perfectly integrated.
  3. Add the sifted flour along with the salt and beat for a few seconds until you get a smooth batter.
  4. Pour the batter in the pie pan carefully and then nestle the figs, cut in half on top, face up. Bake at 356º F (180° C) for approximately 40-45 minutes until the clafoutis puffs up, and turn golden brown around the edges and a wooden toothpick comes out clean when inserted.
  5. Once ready, remove the clafoutis from the oven and let it cool down completely. It will deflate as it cools down, which is normal. To serve, decorate with powdered sugar.

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