Peach Clafoutis, a Different Kind of Peaches and Cream, and a Word about Natasha

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I love to brag about other food bloggers. It’s hard to explain the absolute necessity of food bloggers to another food blogger. Shakespeare could write his plays completely stand alone. However, it’s impossible to put out 3-5 posts a week without inspiration from other food bloggers, and without their support.

I want to take a moment to tell you about someone I don’t know personally, but I connect with on an almost daily basis.

Natasha of 5-Star Foodie is a food blogging “content” queen, and her energy astounds me. I imagine her to be a bit like me, but on steroids, cranking out the posts in the wee hours of the morning, constantly thinking about a new angle or possibly a new challenge for her fellow food bloggers.

This past month, she asked her readers to give a new twist to the concept of peaches and cream as she did here, making frozen peaches and cream dumplings.

I had great plans to be ultra sophisticated, and stuff peaches into a rolled pasta and use mascarpone. That’s the kind of dish a food blogger executes. But many times the best plans remain in my food dreams.

I am submitting a very lazy peach clafoutis. I say lazy because when I made this, I had two year old twin boys under foot and food. I have nicknamed them boo boo and boo boo. This way, I don’t need to worry about telling them apart and they seem to like it. The boo boo’s were content to eat unlimited amounts of peach slices while I threw this together, using my recipe for cherry clafoutis.

Cherries are supposed to be THE fruit for clafoutis, but please don’t tell the cherries, that I liked this peach version a tad better. It might be the nutmeg, because according to me, everything tastes better with nutmeg.

It was not possible to take the time to cut pretty peaches and place them ever so perfectly. It was slice slice slice and cover with batter, because one of the boo boos had to help, which means 23 pounds sitting on my arm. But, together, we managed to make one large and two cute little pans.

A good clafoutis is not good because of fruit arrangement. It’s good because it’s good. This recipe has the perfect mix to get that pancake, pudding, and custard texture.

Oh, and it has cream, and this is how I can say to Natasha, here is my version of peaches and cream.

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Peach Clafoutis, a Different Kind of Peaches and Cream

An American take on a French classic, Peach Clafoutis.
Servings: 6


  • 2/3 cup flour
  • 1/2 cup sugar
  • dash nutmeg
  • pinch salt
  • 3 eggs plus 1 yolk
  • 1 t vanilla extract
  • 2/3 cup milk
  • 2/3 cup heavy cream
  • 4 cups peaches approximately 4 large peaches


  • Preheat oven to 350.
  • Butter shallow gratin dish. Combine flour, sugar.
  • Add eggs and vanilla and whisk. Gradually add milk, cream, whisking to avoid lumps.
  • Add salt.
  • Spread over peaches and bake 45-45 minutes. Cool completely.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

Note: I won a $100 gift certificate from Whole Foods for this recipe contest, key ingredient: peaches.

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