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
  • 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
  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
Recipe by Joanne Eats Well With Others at