Imagine a big baked pancake studded with figs…and you have this fig clafoutis! Perfect for breakfast, brunch, or all day every day snacking.
There’s nothing better than a fridge full of figs.
Said no one’s wallet. Ever.
Fig clafoutis season IT IS.
And I’m really really really excited about it.
Clafoutis may be hard to pronounce (cla-foo-tee), but it is so easy to make. Imagine a huge custardy almond pancake, studded with fruit, and baked to fluffy deliciousness.
And you don’t even have to flip it. Not even once. I promise.
Clafoutis are most often made with cherries, but I couldn’t resist substituting them for the pint of local figs that I couldn’t keep my hands off of at the supermarket. Hopefully you’re having similar #firstworldproblems, but if figs just can’t be found where you live then plums or pluots should serve as worthy late summer substitutes.
- ¼ cup unsalted butter, melted
- 1 pint figs, halved
- ½ cup sugar
- 4 large eggs
- ½ cup all purpose flour
- ½ tsp kosher salt
- 1 cup milk
- 1 tbsp vanilla extract
- ½ tsp almond extract
- Heat oven to 400F.
- Pour the melted butter into a 9x13-inch baking pan allowing it to coat the pan in an even layer. In a small bowl, toss the fig halves with ¼ cup of the sugar. Spread in the butter-coated pan in an even layer.
- In a large bowl, whisk the eggs until well blended. Whisk the remaining sugar, flour, and salt into the eggs until well combined. Whisk in the milk, vanilla extract, and almond extract. Pour the batter over the figs.
- Bake for 40-45 minutes, or until the top of the clafoutis is golden brown and puffy. Allow to cool for 30 minutes before serving.