Peach Clafoutis

Peach Clafoutis


  • 8

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 1 can of peach slices (410 grams) in natural juice, drained
  • 1/2 cup caster sugar, plus 1 tablespoon extra
  • 1/4 cup plain flour, sifted
  • 1/4 cup self-raising flour, sifted
  • 4 eggs
  • 2/3 cup cream
  • 1/3 cup milk
  • 2 teaspoon vanilla extract
  • Icing sugar, for dusting
  • Whipped cream, to serve


This recipe is part of the #JulyinFrance recipe collection created by Lorena Lys.

Clafoutis is a dessert from Limousin in Auvergne. Traditionally made with cherries, you can make it with other fruits such as pears, apples, apricot or peaches. You can serve this dessert with a sweet rosé wine such as Anjou (AOC), a sweet natural wine such as Beaumes-de-Venise (VDN) muscat or a sparkling wine including champagne (AOC). 1. Pre-heat oven to 180C. 2. Drain peaches on a paper towel for 5 minutes until dry. 3. In a bowl, combine 1/2 cup of sugar, plain flour and self-raising flour. Combine eggs, cream, milk and vanilla in another bowl. 4. Arrange peach slices on the Ingenio 26cm frypan. Pour egg mixture over the peaches and sprinkle with the extra 1 tablespoon caster sugar. Bake for 55-60 minutes until golden and just set. 5. Dust with icing sugar. Serve warm with whipped cream.

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