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Peach clafoutis


Preparation : 15 min Resting : -
Cooking : 30 min Equipment : moule 22 cm
Difficulty :
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for Serves 6 :
250 ml lukewarm milk
70 g caster sugar  
2 eggs
1 pinch salt
50 g plain flour 
35 g butter 
3 peaches
1Wash and stone the peaches. Slice them in the Midi bowl fitted with the 4-mm slicing disc. Set aside.
2Preheat your oven to 180 °C (gas mark 4).
3Melt the butter in a bain marie*.
4Combine the flour, sugar and salt in the main bowl with the metal blade.
5Add the eggs one by one via the feed tube or opening, followed by the melted butter.
6While the machine is still running, add the milk via the opening to achieve a smooth batter.
7Pour the batter into a buttered tin and arrange the peach slices on top.
8Bake for 30 minutes or until the batter shrinks from the sides of the tin.
Chef’s tip

you can also bake this clafoutis in individual ramekins


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