Edible San Diego

Stone Fruit & Edible Flower Clafoutis

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Photography by Haley Hazell

Prep Time
COOK TIME
SERVE
10 minutes
12 minutes

Whip a creamy, custard-like clafoutis with favorite fruits for an easy-bake breakfast

Cherries, peaches, and edible flowers from Specialty Produce sit atop custardy clafoutis. Creamy and custard-like, crisp and puffed like a dutch baby, making clafoutis is as easy and delicious as it is flexible. Top batter with whatever seasonal fruit you can get your hands on.

Recipe sponsored by Specialty Produce.

Ingredients


  • 1 lemon
  • 1 cup cherries
  • 1 peach
  • 1 cup whole milk
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla paste or extract
  • 2 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • edible flowers to garnish
  • 1 tablespoon powdered sugar (for serving)

SERVES 2–4

Instructions

  • Arrange a rack in the middle of the oven and heat to 350° F. Coat a 9-inch pie pan or 10-inch cast-iron skillet with butter and set aside.
  • Prepare the Fruit
    Zest the lemon and juice ½ lemon, yielding about 1 tablespoon of juice.
    Stem and pit the cherries; pit and thinly slice peach. Set fruit aside.
  • Make a Batter
    In a large bowl, combine the milk, sugar, eggs, lemon juice, lemon zest, and vanilla. Whisk until sugar is dissolved
    Add the flour and salt and whisk until smooth.
  • Add the Fruit
    Pour batter into prepared pan and top evenly with the fruit and edible flowers
  • Bake
    Bake until set, puffed, and light golden brown around the edges, about 35 to 40 minutes.
    Let cool for 5 to 10 minutes.
    To serve, dust with powdered sugar and cut into wedges or scoop and serve warm.
contributor2170

Haley Hazell

As a freelance food stylist, visual designer, and recipe developer, for Haley it is all about balance––balancing careers, tastes, and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean.

It wasn’t inevitable, but it sure is a good fit. Katie Stokes brings a love of family, nature, gardening, cooking, animals, reading and travel to her leadership of Edible San Diego.