Bonjour! With having a peach festival in a nearby town a few months ago, my parents had came home with a bunch of peaches for us to eat. As such, I didn't want to give up the opportunity to make something with some of them and delved into my small stash of cookbooks, going straight for my dessert one. This, of course, is what I found!

Let it be known though that some experimenting was needed as I had to make it twice before posting this. The original recipe called for 4 eggs instead of 3 and there was a very prominent eggy taste to it, not something one wants in a dessert/breakfast kind of dish. Credit goes to my good friend, Tabris, for helping me figure out what to do to tweak the recipe! Anyways, enough of the chatter, to the recipe~

Peach Clafouti

Ingredients:

• 3 eggs (we use jumbo size)
  
• 1/2 cup flour, all purpose
  
• 3/4 cup sugar
  
• 1 3/4 cup milk
  
• 1 1/2 tsp vanilla
  
• 1/4 cup (4 tbsp) unsalted butter, melted
  
• 1 tsp cinnamon
  
• 6 to 8 peaches, skinned, pitted, and sliced

Directions:

Before anything else, an easy way to skin peaches that my dad told me and my mom is to put them in a pot of water and boil for 5 minutes. It loosens the skins to where they become easy to peel the skin.

1. Preheat the oven to 350*F. Lightly spray cooking spray or butter a 10in pan and put to the side (for the first time making, we didn't have any baking pans deep enough for the recipe, so we used a bundt pan. Came out pretty interesting! For the second time, we had a 10in round 3in deep cake pan).
2. Crack eggs into a large bowl and beat until mixed. Add in flour until combined and then sugar until smooth (basically, until you don't hear the sugar granules scraping against the side of the bowl while whisking).
3. Add in the milk, vanilla, and cinnamon. Whisk together until fully mixed. Put that aside for a moment and place the sliced peaches along the bottom of your greased/oiled/buttered pan. Add the butter to the batter liquid, stirring in and then pouring over the peaches in the pan (Make sure to do the melted butter last as the heat if not cooled will start to cook the egg, be careful!).
4. Putting the cake pan onto a baking sheet (to save yourself any cleaning of messes that may occur in case you don't have a tall enough pan), place them into the oven and bake for 45 minutes. When done, pull them out of the oven and let cool (While baking, the batter will rise and then shrink back down when cooling afterwards. Don't freak out when you see it become about a 1/3 shorter than it was when you pulled it out of the oven!)
5. To remove from the pan for platter-ware and serving, place the plate/platter upside down over the cake pan and flip it over so the clafouti falls onto the plate. Carefully lift the pan and voila~

Can be served with ice cream, chocolate sauce/syrup, strawberries too, and chopped nuts.

Definitely an interesting dish for me, as I've never really made anything like it before. As noted in my cookbook, depending on the recipes, it can be custard-like or cake-like, this one resulting in being towards the custard side of the spectrum. This recipe like many others in my gallery is easy and quick to make, and most of the ingredients are most likely already in your kitchen! Take a day off and relax with the french. Bon Apetit~