I was looking for a supper dessert to use up some fresh peaches. I wanted something that wasn’t too rich or too sweet and lighter than a pie or cobbler. This recipe from Mennonite Girls Can Cook fit the bill perfectly. It’s like peaches in a baked custard. I had enough for supper, for the next day’s lunch and some to send to my youngest daughter.
- 3-4 cups of sliced fresh peaches
- 1 cup whole milk (or light cream)
- 3 eggs
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Generously butter a deep-dish 9″ pie plate or a quiche pan.
Preheat oven to 375 degrees F
Place sliced peaches in the buttered pan.
Put milk, eggs, sugar, flour, vanilla and salt in a blender; blend until smooth and creamy.
The Clafouti will collapse as it cools. This is best when it is slightly warm but also good at room temperature. Makes 6 servings.