Shh! Don’t tell anyone! A clafoutis sounds fancy and French, but it is really just a pancake baked in the oven! Of course, it looks fabulous, as does our Fig clafoutis, with fresh figs in late summer. Warm from the oven and sprinkled with honey, it is a quick and easy dessert (that even doubles for breakfast.) Traditionally clafoutis is made with cherries, but we love to use other seasonal fruits as well, like peaches, nectarines or plums.
Also not traditional: the Hipcooks Fig clafoutis replaces the traditional flour with almond flour for a gluten-free version. Also, the nuts compliment the flavors of the stone fruit so much more nicely, don’t you agree? We do the typical Hipcooks thing and cut the sugar right in half (or all the way out), since our figs are sweet. Besides, then we get the excuse to drizzle with honey and cinnamon when we’re done — a beautiful and heavenly olfactory experience.
This recipe really is super-quick — we just pour batter over sliced figs and bake. But if you’re looking for a fig recipe that’s even faster, try our Baked figs with cinnamon and mascarpone.
Ingredients
2 tablespoons butter, melted
14-16 ounces figs, halved if small, quartered if large
1 cup whole milk
3 eggs
a sprinkling (no more than a quarter cup) of brown sugar
a swirl of vanilla bean paste
1/2 cup almond flouryou'll also need a baking dish, greased with a little coconut spray (or buttered)
Instructions
Preheat the oven to 325°F.
Arrange the figs in a haphazard fashion (it's so French!) on the baking dish, cut side up.
Whisk the milk with the melted butter, eggs, brown sugar, and vanilla bean paste. Add the almond flour and then pour the batter over the figs. Bake for about 3 0to 40 minutes, until it's beautifully golden. Top with drizzled honey and a sprinkling of cinnamon, if you so desire.
4 comments
What a snap! I adore the change up with the almond flour 🙂
Right? Swap a nutrient-dense food for one without that also tastes better? Snapedy snap!
Can I make this with cut apples slices? It’s all I have right now. Trying to avoid leaving the house 🙂 or wait, I have frozen cherries… which would be better?
Hi Lissa: clafoutis is a pretty quick cook in the oven — there wouldn’t be enough time to cook apples all the way through. It works so well with stone fruit (or figs, in this case) because they are only warmed through in this bake. Try it with the frozen cherries, I say. Just defrost them over a bowl nestled in a colander to catch excess juices. Don’t throw away the juice, but use it in a smoothie or cocktail. Good luck!