You can select any kind of fruit you’re like for a clafoutis, but if using cherries (sour or bing), cook them gently in the butter before adding them to the pan. If rye and cornmeal aren't for you, use any flour blend you care to try. Whole wheat, all-purpose, Kamut, or spelt are all fine options. Or go with almond meal if you want to make something flourless.
Makes 1 clafoutis
- 1 tablespoon /15 grams softened butter
- 1 cup / 150 grams blueberries
- 4 / 225 grams apricots, pitted and diced
- No more than 1/4 cup / 48 grams cane sugar
- Zest of 1 lemon
- 2 eggs, separated
- 2 tablespoons / 15 grams rye flour
- 1 tablespoon / 10 grams cornmeal
- About 1/4 teaspoon fine sea salt
- 1/3 cup heavy cream
1. Butter a 9-inch baking dish and preheat the oven to 375°F.
2. Taste the fruit. If it is very tart, sprinkle 1 tablespoon over it and let it macerate with the lemon zest for up to 20 minutes. If it is very sweet, either skip the sugar and mix it with lemon zest or use less sugar-- a teaspoon or two.
3. In a bowl, whip the yolks with 3 tablespoons sugar until the sugar is less granular and the yolks are pale in color. Stir in the flour, cornmeal, and 1/4 teaspoon sea salt briefly to combine. Stir in the cream to combine.
4. In a separate bowl with a clean whisk, whip the egg whites with a pinch or two of salt until shiny soft peaks form. Fold the whites into the yolks.
5. Spread the batter over the fruit and bake until the top is golden brown and the fruit is bubbling. Serve warm.