This clafoutis recipe is simply the best! You can make it with berries (my favorite), cherries (my daughter’s favorite), or any of the fruity variations provided in the post. Recipe yields one 10-inch clafoutis, enough for 8 slices.
Recipe created with references to David Lebovitz, Once Upon a Chef and The New York Times.
*Milk notes: Any milk will do in place of almond milk. You can substitute whole milk for the milk and heavy cream (use 1 ¼ cup total) for a similar fat content, but if you plan to make whipped cream, you’ll need the heavy cream anyway.
**Flour notes: I generally try to bake with whole grain flours, but this recipe doesn’t call for much, and I prefer the texture and flavor of the all-purpose here since it lets the other flavors shine. Whole wheat pastry flour worked fine with the berries, but the cherries sunk into the batter rather than floating on top when I used it. I haven’t tried this recipe with a gluten-free all-purpose flour blend, but suspect it would work well.
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Find it online: https://cookieandkate.com/clafoutis/