Clementine Clafoutis

1. 1

   Heat oven to 350 degrees.

2. 2

   Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so.

3. 3

   Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.

4. 4

   In a large bowl, whisk eggs until frothy.

5. 5

   Add granulated sugar and salt and whisk until combined.

6. 6

   Add cream and milk and whisk until smooth.

7. 7

   Add 1/2 cup flour and stir just to combine.

8. 8

   Layer clementine sections in dish; they should come just about to the top.

9. 9

   Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish.

10. 10

    Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean.

11. 11

    Sift some powdered sugar over it and serve warm or at room temperature.

12. 12

    Clafoutis does not keep; serve within a couple of hours of making it.

* Per serving · 4 servings · Values may vary.

No additional tips available.