Raspberry, Nectarine and Sweet Corn Clafoutis.
You know what I love about photos?
Just by looking at them you can experience a feeling or an emotion. Take these clafoutis photos as an example, when I look at them they make me feel oh so happy. To me they give me the feeling of a hot July summer day, just hanging out by the lake, eating a really good, sweet, eggy, custardy treat. But yet someone else might take away from the photos a completely different experience.
I absolutely love that I can get that feeling just by looking at a photo. I think it’s why I love styling and photographing my food so much. I love telling a story through a single photograph. It’s honestly my favorite thing.
However, it’s a good thing these photos leave me with a happy feeling because I am currently about to shred some serious tears over my internet troubles. As I type (in a word document) my internet is completely out, and has been out for the last two hours now. Comcast is saying it should be on in another 3 hours or so. Normally I’d be really mad, but today I am just really annoyed because even my hotspot on my phone is out. Like, I did not even know that was possible. My phone hotspot is always my saving grace and to not have that working too, well it just stinks!
Yeah, clearly I am losing my mind just a little…or ok, a lot.
Now, I do realize how sad and pathetic this sounds that I rely so heavily on the internet, but I mean, I have a crap load of work to do, and since my job is basically all on the internet, I really need the internet in order to get my work done.
I’m sure I am not a lone when I say this, but internet troubles are honestly the worst.
Anyway, now that I have complained enough to use up my allotment for the entire week, I will take a chill pill…or two, and move on to happier thoughts. Which currently just consist of this summer inspired, slightly non-traditional raspberry, nectarine and sweet corn clafoutis.
I envision this sweet summer treat served outside on a beautiful summer day. It’s perfect for brunch, lunch (like mom and I did) or even an after dinner sunset dessert. Either way it’s going to be delicious.
And you know what? You don’t even need the internet to enjoy this!
Err, well you kind of need the internet at first, so you can get the recipe, but once you have the recipe you need ZERO internet. Maybe just a nice person to share it with. Since I already have the recipe, I should just get up, stop my pouting and make this clafoutis again. Pretty sure it would distract me and make me feel a million and one times better.
Yup, sounds like a plan to me. Thankfully I always write my recipes down in a little notebook, so I have it all right here in front of me. YES!!
Ok, so to hurry things a long, since I am now pretty excited that I have an excuse to just randomly make this dish, let me explain a little about what it is.
A clafoutis is French dessert made up of eggs, milk and traditionally, cherries and or blackberries. It reminds me a lot of a Dutch Baby (a giant puffy pancake), but a bit more dense, custard-like and eggy. Instead of cherries (which I LOVE), I wanted to switch things up a bit and be a little non traditional, I know, I know, surprise, surprise.
SO, I used raspberries, nectarines ANNNDDD sweet corn!! Don’t be freaked by the corn though. It just adds sweetness and really awesome summer flavor. You wouldn’t know it was in there if you didn’t make it, but I promise it adds a little something special to every bite. And of course the raspberries and nectarines are a delicious addition as well!
I feel like peaches always get all the spotlight, but nectarines have been my favorite since I was a kid. Obviously you can use whichever you prefer or have on hand, both will be great.
The one thing I really love about this dish is how easy it is to make. Everything but the raspberries and nectarines go into a blender. Just blend it up, pour it into a baking dish and top with fresh raspberries and nectarines.
Bake. Done. EAT!
See, could not be easier.
Raspberry, Nectarine and Sweet Corn Clafoutis.
- 1 tablespoon unsalted butter melted
- 1 1/4 cups milk (I used full fat coconut milk but any milk will do)
- 6 tablespoons granulated sugar or coconut sugar
- 2 tablespoons hazelnut liquor optional
- 1 tablespoon pure vanilla extract
- 6 large eggs
- 1/2 teaspoon salt
- 1 ear fresh corn kernels removed
- 3/4 cup all-purpose flour
- 2 nectarines sliced
- 1 pint fresh or frozen raspberries
- powdered sugar for dusting
- Preheat the oven to 425 degrees F. Grease an 8-10 inch pie plate or cast iron skillet with softened butter or cooking spray.
- In a blender or food processor, combine the melted butter, milk, sugar, hazelnut liquor (if using), vanilla, eggs, salt and corn. Blend 60 seconds or until the corn is completely smooth. Add the flour and blend another 30 seconds until combined and no clumps of flour remain. Pour the batter into the prepared baking dish.
- Place the sliced nectarines and raspberries on top of the batter. Some of the fruit will sink a bit, this is fine.
- Place in the oven and bake for 15 minutes at 425 then reduce the heat to 350 and bake another 25-30 minutes or until the dish is puffed and cooked through in the center. Remove from the oven and let cool 5 minutes.
- Dust with powdered sugar and serve warm.
And yes, it tastes even better than it looks. No, Seriously.