Servings: 4

1 cup whole milk 1 cup whole milk
2 tablespoons plus 1 teaspoon unsalted butter 2 tablespoons plus 1 teaspoon unsalted butter
3 extra-large eggs 3 extra-large eggs
1/4 cup plus 2 teaspoons granulated sugar ¼ cup plus 2 teaspoons granulated sugar
¾ cup all-purpose flour ¾ cup all-purpose flour
½ teaspoon salt ½ teaspoon salt
1/4 cup walnuts ¼ cup walnuts
1/4 cup dried cranberries (or cherries, blueberries, apples, etc.) ¼ cup dried cranberries (or cherries, blueberries, apples, etc.)

Heat the milk and 2 tablespoons butter in a small saucepan over medium heat until warm but not
hot.
In a large bowl, whisk the eggs together. Whisk in the sugar, flour, and salt. Add the warm milk,
whisking well to incorporate completely. Let the batter rest 1 hour at room temperature (or make
the night before and refrigerate).
Preheat the oven to 375/F.
Spread the walnuts on a baking sheet, and toast about 8 minutes, until they’re golden brown and
smell nutty. When the nuts have cooled, chop them coarsely.
Butter a 10-inch round or oval baking dish with the 1 teaspoon butter. (You could also make four
individual clafoutis if you like.) Sprinkle the remaining 2 teaspoons sugar in the dish, and tip it to
coat the bottom and sides. Pour the batter into the dish. Scatter the walnuts and cranberries on top
(most of them will sink). Bake about 45 minutes (30 minutes for individual dishes), until the
clafoutis puffs up and is golden brown.
Serve the clafoutis directly from the baking dish.

Very flexible, easy to adapt to lactose free, gluten free.  Very flexible, easy to adapt to lactose free, gluten free.