Buckwheat Clafoutis

Clafoutis might be considered the French version of upside-down cake except that it is left right-side up. It is really little more than crepe batter poured over fruit in a tart pan or pie plate then baked. Traditionally it is made with cherries and a flour batter. I used blueberries and peach (frozen are fine) and gluten-free buckwheat flour. Because the buckwheat can be a bit heavier than wheat flour I folded in beaten egg whites to help give it some lift. Serve it with a sprinkling of powdered sugar or a bit of maple syrup.



½ cup blueberries

½ cup sliced peaches

½ cup white buckwheat flour

2 tablespoons sugar

¼ cup milk powder (or use milk instead of water)

2 teaspoons baking powder

3 eggs, separated

Water, as needed

1 teaspoon vanilla extract


Preheat oven to 350°F. Butter an 8-inch pie plate or tart pan. Spread the fruit on the bottom.  

Combine the dry ingredients in a bowl. Add the egg yolks and about ½ cup of water. Beat lightly then add more water as needed to form a medium batter. Stir in the vanilla extract.

Beat the egg whites until they form stiff peaks. Stir about half the whites into the batter then gently fold in the rest. Pour into the pan on top of the fruit. Press the batter gently into the fruit with a spatula.

Bake in the center of the hot oven for about one hour. Check with a toothpick to ensure that it is cooked throughout. Serve hot or at room temperature.



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