Whiskey Peach Clafoutis

Whiskey peach clafoutis is super simple and easy to whip together in a blender. No mixer needed! Best of all, it can be served anytime of day. 

Birthday breakfasts are very important my house. How you start this particular morning sets the tone for the rest of the day and year!

What does it mean if I have a plate of whiskey peach clafoutis for my birthday breakfast? It means I’m going to have one heck of year to look forward to!

What is Clafoutis?

Clafoutis is a French custard based dessert that is traditionally made with fresh cherries.

Baked clafoutis is reminiscent of a crepe mixed with a German pancake (also known as Dutch baby pancake). It’s just slightly sweet, a little buttery, and an overall treat.

While it sounds fancy, clafoutis is a deceptively simple dish to make. It requires very few ingredients and very little effort.

I’ve never been a fan of clafoutis because I’ve had some terrible ones. More often than not, they’re super eggy. Most of the time, it’s overcooked and all you can taste is the baked eggs. This recipe is nothing like that. By baking this peach clafoutis low and slow in the oven, you won’t have to worry about any unwanted eggy-ness.

Ingredients

Easily customize this clafoutis recipe to your liking and preferences. The batter is simply made with staple ingredients. You will need: eggs, milk, sugar, and flour. From there, you can decide whether to use: peaches, whiskey, orange zest, and vanilla.

Classic clafoutis is made with cherries. This version is made with peaches. Other stone fruits such as plums and nectarine are excellent alternatives. Those with a heavy sweet tooth may also use drained canned peaches or drained canned fruit for this recipe.

Whiskey is completely optional. It adds a rounded, warm sweetness to the finished dish. If you choose to omit the whiskey, simply substitute with additional milk.

Orange zest adds a pop of fresh zing. Lemon zest or lime zest are great alternatives. Or skip the zest all together.

Vanilla extract rounds out the flavors of the clafoutis. Vanilla bean paste is an great sub. Or, you may use a mixture of vanilla extract and almond extract for additional dimensions of flavor.

Assembly

I used peaches, but any other stone fruit should work. And if you’d like to go the traditional route, simply substitute pitted fresh cherries.

If you have a blender, you can make this clafoutis. Place all the ingredients in a blender and process until smooth. Slowly pour the batter over the fruits and place the pan in the oven. That’s it.

Serving Suggestions

Traditionally, clafoutis is served without any garnishes. I prefer mine with a dollop of sweetened whipped cream. For an extra decadent touch, add a scoop of ice cream!

Honestly, I think this peach clafoutis could be served anytime of day. It’s perfect for birthday breakfast, friends brunch, afternoon snack, etc. This is totally one of those dishes you can make to impress friends and guests. Best of all, it’s SO EASY!

Peach clafoutis is best served warm, fresh from the oven. Store leftovers in the fridge in a covered container for up to three days. Enjoy chilled, bring to room temperature, or gently reheat in the microwave.

More Peach Desserts

• Peach Cream Filled Doughnuts
• Brown Butter Peach Scones
• Peach Bellini Cake
• Almond Streusel Peach Muffins