Pit then slice 3 to 5 medium to large peaches leaving skins on. Preheat oven to 375 F. In a large cast iron frying pan melt 5 tablespoons of butter in the oven and then remove. Coat the edges of the frying pan with the butter.
For the batter in a separate bowl beat 5 eggs, add 1 cup of milk, and 1 cup of sour cream and 1 teaspoon of vanilla extract. In another bowl add 1 cup of gluten free baking mix, 1/2 cup sugar, and 1/2 teaspoon of salt, 1/2 teaspoon of nutmeg. Add dry ingredients to wet ingredients and whisk till just mixed. Pour and stir in excess melted butter from frying pan into the batter.
Pour half of batter into frying pan, arrange sliced peaches on top, then pour in remaining batter. Bake 30 to 45 minutes till center is set. Clafoutis will deflate while it cools; that is expected. Needless to say peach clafoutis is delicious and is more custard like compared to the apple clafoutis. Thanks for reading and for all your comments..
That does look delectable.
ReplyDeleteHi Sue, thanks, Gary liked it so much he begged me to make another one, lol
DeleteSounds a bit like a Dutch baby pancake with peaches ... which would be delicious!
ReplyDeleteHi Rian, thanks, yes much like that more custardy though.
DeleteI've not made a clafoutis in ages. I used to make them often when I was working (cooking).
ReplyDeleteHi Lee, thanks, I like it because it's all in one pan and quick to make.
ReplyDeleteWow, that looks amazing. I would like to try this recipe.
ReplyDelete