Clementine Clafoutis

By Mark Bittman

Clementine Clafoutis
Evan Sung for The New York Times
Total Time
About 1 hour
Rating
4(89)
Comments
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Clafoutis is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit and baked, substitutions are easy. If you're using tiny North African clementines for this version, you'll need a dozen or so for this recipe; if they're the large ones from California, five or six will probably do. In any case, it's worth spending a little time removing any thick white strands from the sections, and any of the fine webbing that comes off easily.

Featured in: THE MINIMALIST; Clementines In a Blanket

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Ingredients

Yield:At least 6 servings
  • Butter as needed
  • ½cup flour, more for dusting pan
  • 3eggs
  • ½cup granulated sugar
  • Pinch salt
  • ¾cup heavy cream
  • ¾cup milk
  • 5 to 15clementines, peeled and sectioned, about 3 cups
  • Powdered sugar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

346 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 6 grams protein; 82 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. 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. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.

  2. Step 2

    In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add ½ cup flour and stir just to combine.

  3. Step 3

    Layer clementine sections in dish; they should come just about to the top. 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. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.

Ratings

4 out of 5
89 user ratings
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Comments

BAF

Use the batter recipe with 1/2 almond flour.

Weslie

i made this last night for a dinner party and everyone loved it. the preparation of the clementines was pretty labor intensive, and i might not use clementines again. but the batter recipe is great, and other fruits will be probably easier in this recipe.

Sarah

I'm sorry, but this recipe is...not good. Despite the delicacy of the clementines, baking citrus with the pith is just...bad. It was a mess, and looked like a mistake. The batter was chalky and the texture overall was very unappealing. Probably at least in part due to operator error at some point! But I'll refrain from trying again.

CJS

It does take much longer than 40 minutes to firm up. I zested the fruit before peeling and worked the zest into the sugar to deepen the citrus flavor. So good!

tobaleh

Could I use red moro/ Indian oranges peeled and cut into wheels?

Mary Ann

Au contraire, Monsieur Bittman...clafoutis does indeed keep! We keep it on the counter for 24 hours as we pick away before sending it to the fridge. A quick 15-20 seconds in the micro (I hear the French exclaiming "Sacré bleu!" but hey, whatever works...) on 50% power gets a piece to room temp. This batter recipe works for various fruits, including seasonal cherries—my fave! And I slipped in about 1/2 teaspoon of pure vanilla to bring out that eggy, custardy flavor. So simple yet divine!

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