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Clafoutis…..for anyone struggling with that one, don’t be ashamed. SA regularly asks the lady at our local bakery for a Kala-fa-tis, this is usually met with a clueless blank stare “you mean a croissant?”

Clafoutis (pronounced Kla-foo-tee) is a French dessert almost custard like in texture which resembles a cross between a very thick crepe and a flan. Although traditionally made with cherries, I usually make this dish with blueberries as cherries seem to only be available in grocery stores in the UK for a few weeks a year (and they usually cost a fortune!). Other fruits that would taste fantastic in this recipe include blackberries, raspberries, peaches or plums, so you can make this dish all year round.

Clafoutis is traditionally served for dessert, fresh out of the oven and topped with cream or icing sugar, but I prefer to eat it cold for breakfast or as an afternoon snack. When making this dairy, grain and refined sugar free version, I was worried the dense almond flour would turn it into more of a cake texture, but I was wrong. The only discernable difference is that my version tastes less eggy than the traditional dish, which I find to be a very good thing.

This is a fantastic dish to serve for breakfast, brunch, tea or dessert as the batter can be made ahead of time and left to rest until its time to cook in the oven. Feel free to play around with different fruits that are in season, I would love to hear which you prefer.

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If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Berry Clafoutis

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Ingredients

  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 3 eggs
  • 1 cup almond milk
  • 3 tbsp honey
  • 1 tsp almond extract or 2 tsp vanilla extract
  • zest of 1 lemon
  • 1 1/2 cups cherries pitted (or other fruit of choice)
  • 1 tbsp butter or ghee

Instructions

  • Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit)
  • In a mixing bowl whisk together the flours, eggs, almond milk, honey, extract and lemon zest until completely combined, the batter should be the consistency of pancake batter, allow to rest.
  • Place a the butter in a 9-inch Pie dish or oven proof skillet and place in the oven for a few minutes to allow the butter to melt. Once the butter has melted remove from the oven and swirl the dish around to ensure the butter has greased all of the sides
  • Fill the baking dish or skillet with your fruit of choice and pour the batter over top
  • Bake in the oven for 25-30 minutes or until it has set and a knife inserted into the center comes out clean. Enjoy!

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