- Unsalted butter for the pan
- 3 large eggs
- 1/2 cup granulated sugar
- Pinch of salt
- ½ cup all-purpose flour
- 4 Tbs. unsalted butter, melted and slightly cooled, divided
- 1 cup whole milk
- ½ cup heavy cream
- 4 Tbs. Bonnie’s Jams Peach Ginger, divided
- 1 tsp. vanilla extract
- 3 ripe peaches, peeled, pitted and sliced
- Powdered sugar for garnish
Preheat oven to 350 degrees F. Lightly butter a 9” cast iron skillet.
In a blender, blend together the eggs, sugar and salt until it just comes together. Add in flour, followed my 2 Tbs. melted butter, milk and heavy cream, 2 Tbs. Bonnie’s Jams Peach Ginger, and vanilla extract. Pulse until mixture is smooth and consistency of crepe batter.
Scatter peach slices over the top. In small bowl, mix together 2 Tbs. Bonnie’s Jams Peach Ginger and 2 Tbs. melted butter until well combined. Drizzle over the top of the peaches. Pour remaining batter over the peaches.
Place clafoutis in the oven and bake for 45 minutes to an hour. The clafoutis is done when it is puffed up and golden brown, and when a knife plunged in the center comes out clean. Dust with powdered sugar and serve warm.