French Nectarine Clafoutis

No reviews


  • Butter for pan
  • 1 and 1/4 cups milk
  • ⅔ cup granulated sugar, divided
  • 3 eggs
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup flour


  1. Heat oven to 350 degrees. Lightly butter an 8×8 or 9×9 round or square dish or pie plate.
  2. Mix together the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a large bowl.
  3. Grease the pan with plenty of butter (I often melt the butter for a few minutes by putting it in the baking dish in the oven, and then making sure it covers the whole surface.) Pour a 1/4-inch layer of batter in the baking dish.
  4. Spread the fruit over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the a butter knife. Place in the center of the oven and bake about 45-50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean. It will sink a little bit in the center as it cools.
  5. If desired, sprinkle with powdered sugar just before serving. (Clafoutis should be served warm but not hot).