This recipe is the definition of childhood summers in the south of France, spending the whole day at the pool with my cousins and being greeted by my mom and aunt’s smiles around 4PM, bringing us ‘le goûter’ in woven baskets covered in dish towels.

These baskets contained (most of the time) either of 2 things; baguette with Nutella spread or a variation of a clafoutis. This was always accompanied by water, mint syrup drink or pomegranate syrup drinks.

The Clafoutis itself can be best described as a more moist version of a pound cake. Or at least that’s what comes to mind.

Ingredients:

• 6 Tbsp (75g) – Sugar
• 3 Eggs – Separated
• 6 Tbsp (90g) – Milk
• 6 Tbsp (55g) – Flour
• 1/3 Cup (80g) – Butter – Melted
• 2 1/4 Tbsp – Baking Powder (or 1 1/2 packets)
• Any fruits – I used apples, pears and raspberries in the pictures

Preparation:

• Preheat the oven to 180 degrees Celsius.
• Butter your baking dish. I used a deep pie dish.
• In a bowl, mix together the sugar, egg yolks, milk, flour and baking powder.
• Add the melted butter.
• Beat the egg whites until stiff and slowly fold into your mixture.
• Cut up all the fruits you want to put into your Clafoutis. Honestly, you need to eyeball this; but be generous because 2-3 apples will not be enough.
• Place your chopped fruit in the dish.
• Cover the fruit with your batter and put it in the oven.
• Bake until a toothpick comes out clean.

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