I make clafouti’s all year round, depending on what fruit is in season.  I’ve used apricots, berries, plums, cherries, apples and now figs.  It’s the same simple recipe with maybe a sprinkle or two of different spices. With apples I use cinnamon; with cherries and pears, a little almond extract.

The best part of this dessert is how forgiving it can be.  I don’t have refined white flour in the house, so I needed to substitute something healthier, and since clafouti’s don’t’ really need much ‘lift’ I opted for a gluten free blend.  I always swap in coconut milk when a recipe calls for cow’s milk, and because I prefer a more dense texture in my ‘custard,’ I add an additional egg.  Chop up fresh figs, add a little vanilla and voila…you have a sweet treat that is great at night, or again in the morning.

1 tablespoon sugar
2 cups coconut milk
4 large eggs
2 teaspoons vanilla extract
1/4 cup sugar (I used date sugar)
1 cup flour (gluten free or whole grain is fine)
1/4 teaspoon salt
1 lb fresh fig, stems trimmed, quartered
1 TB sugar
Cinnamon or cardamom (optional)


Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.

In a large measuring cup or a bowl with a pouring spout, whisk the milk, eggs, and vanilla together until well blended.

In another bowl, sift the flour, sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.

Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.

Arrange the figs, cut side up, on bottom of baking dish.  Pour batter over top.

Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.

Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar and cinnamon while still warm.

Serve warm or at room temperature. If there is any left (!) refrigerate.


Fig Clafouti — 8 Comments

  1. huh – would never have thought to try figs in a clafouti, looking forward to this, thank you!

    Side note:

    “I always swap out coconut milk” – shouldn’t that be “swap in” coconut milk for cows milk? 🙂

  2. Loving figs and clafouti, I find this a perfect recipe. I ‘swap IN’ cocnut milk sometimes, and fresh almond milk other times. Thanks, Karen, and, as Jean says, Go Giants!

  3. Ah, I remember my first clafouti, served at our French friend’s house as a simple but elegant dessert. I remember we all dropped our manners and had seconds until it was gone. It’s a comfort food dessert and would be great in the morning – after a Giants win. Go Giants!

  4. As always with your recipes, this looks delish. Cardamom is a nice touch and helps with digestion of the fruit-protein combo.

    Hope I can ask an unrelated question: How do you cook quinoa and millet so they come out less mushy, more rice-like?

  5. I made this for my book club last week and it was a big hit. Many of the women are on gluten free diets, so I used sorghum flour at Karen’s recommendation. It was delicious – earthy and not too sweet. Figs are such a wonderful food but underutilized and perfect for the season. I will definitely make this again — thanks Karen!

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