This summer we have been enjoying stone fruit and figs. Our 4 chooks have been champion egg-layers.
We have been on a mission to combine this produce and to find the best clafoutis recipe.
So far the best we have tried is this wonderful but easy version from Michel Roux which you can find in Decanter on line
We used half milk and half cream. The secret to this recipe seems to be the orange (or lime) peel, and resting the batter.
We tried it with the excellent Domaine Bellegarde Cuvée Tradition 2012 . Wonderful tropical fruit but crisp lemon finish. Great match!
