For me, clafoutis is found at the cross section of "sexy" and "homey." Like a men's button down, or bed head, or make up from the night before that miraculously smudges in a cool, pretty way. It's effortless and alluring and a breakfast carb.
Clafoutis is basically a French pancake baked in a pan, studded with ripe, juicy fruit. Cherry is the classic combination, but we're a little ways away from cherry season, so plump mission figs seemed like the next best thing. I love this as a breakfast dish, because not only is it dynamite with coffee, it doesn't require standing over a stove. You pop it in the oven, catch up on reading, and then breakfast is served. Simple, not too sweet, and so appealing.
Fig and Brandy Clafoutis
2 tablespoons butter
3/4 pound figs, cut into quarters (about a pint)
1/2 cup flour
3 eggs
3/4 cups whole milk
2 teaspoons vanilla extract
2 tablespoons brandy
1/4 cup dark brown sugar, packed
powdered sugar, as garnish
Preheat oven to 425 F.
Melt butter in a 9 or 10 inch cast iron pan. Scatter the figs on the bottom of the pan. In a large bowl, whisk together the remaining ingredients until smooth. Let it rest for 10 minutes. Pour the batter over the figs and bake for 30 minutes, or until golden brown and a skewer comes out clean. Try to let is cool to just above room temperature (good luck with that!) and top with powdered sugar.
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