Imagine a big baked pancake studded with figs…and you have this fig clafoutis! Perfect for breakfast, brunch, or all day every day snacking.

Fig Clafoutis

There’s nothing better than a fridge full of figs.

Said no one’s wallet. Ever.

Fig Clafoutis
OKAY this may not quuiiiittteee fit with our “Now We Have A Nanny So We Have To Be Frugal” budget, but neither does all the burrata/local ricotta that I eat on the reg.

SO.

Fig clafoutis season IT IS.

And I’m really really really excited about it.

Fig Clafoutis

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.

Fig Clafoutis

Fig Clafoutis
 
Imagine a big baked pancake studded with figs...and you have this fig clafoutis! Perfect for breakfast, brunch, or all day every day snacking.
Yield: 8 slices
Ingredients
  • 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
Instructions
  1. Heat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
Nutrition Information
Serving size: ⅛th of recipe

 

blog_share_subscribe
Share →

8 Responses to Fig Clafoutis

  1. Katrina says:

    These sound wonderful!! I definitely need a “dump breakfast” type thing with figs in my life!

  2. Kate says:

    I had a similar moment with figs in the store. But I turned mine into ice cream!

  3. Bring on the beans, Joanne. You know you want to. 🙂
    (Or figs, they look great).

  4. Erica says:

    Joanne this is so beautiful! And such a wonderful way to celebrate the season 🙂 Also! What did you decide for residency?? I’ve been meaning to ask all you blogger-med school people just to see! Hope you’re doing well with the little babe! <3

  5. SallyBR says:

    Love love love clafoutis…

    my pictures never turn very good, so I still need to make a good batch to share on the blog…

    Never had one with figs, sounds amazing!

  6. I love figs! Such a good idea using it in a clafoutis … that is if I can spare a few. 😛

  7. Pam says:

    I’ve still never made a clafoutis – I think it’s time! The figs look amazing in there.

  8. Johanna says:

    This looks soooo good! Is it a breakfast? A dessert? Probably should be both?

Leave a Reply

Your email address will not be published.