Clafoutis Recipe

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5 from 102 votes
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This clafoutis recipe features a creamy custard-like batter filled with blueberries and cherries. It’s a simple French dessert that comes together in no time!

clafouti.

If you enjoy elegant desserts like crème brûlée, you’ll be familiar with Clafoutis. Whenever we are entertaining guests, this is the dessert we make. 

Table of Contents
  1. What is a clafoutis?
  2. Why you’ll love this clafoutis recipe
  3. Clafoutis ingredients
  4. How to make a clafoutis
  5. Tips to make the best recipe 
  6. Variations
  7. Storage instructions
  8. Recommended tools to make this recipe
  9. More simple fruit dessert recipes to try
  10. Frequently Asked Questions 
  11. Clafoutis Recipe (Recipe Card)

What is a clafoutis?

Clafoutis is a classic French dessert that features fruits baked in a custard-like batter (similar to a flan). Most commonly, it’s made with berries and cherries, though you can make it with other fruits of your choice.

Why you’ll love this clafoutis recipe

  • 7 ingredients. Similar to a crostata or galette, It’s made with the simplest baking ingredients you always have at home. 
  • Made in one bowl. There is no need to pull out a mixer and make a mess in the kitchen. 
  • Works with any fruit of your choice. Clafoutis is all about the batter. Once you master the basic batter recipe, you can make this French dessert with any of your favorite fruits. 

What we love about this recipe is that it is so easy to make. Whenever we serve it to others, they think we’ve spent the whole day in the kitchen (but we clearly didn’t!).

Clafoutis ingredients

You need just a few everyday ingredients to make this decadent French dessert. Here’s what you’ll need:

  • Eggs. The main ingredient in a clafoutis and are responsible for its light custardy texture and flavor. Use room temperature eggs. 
  • Superfine sugar (caster sugar). I prefer using superfine sugar for this recipe as it dissolves a lot quicker than regular granulated sugar. This sugar is always a good choice when you are aiming for a light texture. 
  • Flour. Plain, all-purpose flour works perfectly.
  • Butter. Melted butter for the batter and room-temperature butter for greasing the pan. 
  • Whole milk. I use whole milk in my batter. You can use 2% milk too. Skim milk will work too, but it won’t provide much creaminess and flavor. 
  • Vanilla. A dash of aromatic vanilla extract adds complexity and warmth to this blueberry clafoutis. 
  • Cherries. A must for any classic clafoutis! Fresh cherries are a must, but if it isn’t cherry season, frozen sweet cherries will work!
  • Blueberries. I also added fresh blueberries to this recipe. They add the perfect level of sweetness to balance the tartness in this custard dessert. 

How to make a clafoutis

Making clafoutis doesn’t call for any special skills. Here is the step-by-step process of making this traditional French dessert. 

1. Prepare the batter. Add the eggs and sugar to a bowl and mix well. Sift in the flour and mix again until fully combined. Pour in the melted butter and milk. Add a dash of vanilla extract and mix well. 

clafoutis batter.

2. Add the fruit. Line the baking dish with parchment paper or grease it using room-temperature butter. Add blueberries and cherries to the base and try to spread them evenly. Pour the batter mixture over the fruit. 

blueberries in baking dish.

3. Bake. Bake the clafoutis for 35 to 40 minutes or until set. The cooking time may vary depending on your oven as well as due to the differences in pan sizes and depths. Keep a close eye on it, then remove it from the oven when the center is no longer runny and the top is nicely golden brown. Dust powdered sugar over it cut into wedges, and serve. 

blueberry clafoutis.

Tips to make the best recipe 

  • Do the toothpick test. Before you remove it from the oven, insert a toothpick into the center. The clafoutis is ready if the toothpick comes out dry and clean.
  • Adjust the amount of sugar you use. Depending on the sweetness of the fruits being used, you may use more or less sugar than the recipe calls for.
  • Serve with whipped cream. A dollop of whipped cream makes a great pairing for fruit-studded clafoutis.
  • Use a cast iron skillet. Instead of a baking dish, a skillet will also work to bake this recipe.

Variations

The beauty of a clafoutis is that it is so easy to customize with different mix-ins, flour, and fruit. Here are some ideas:

  • Use other fruits. While blueberries are the most common, blackberries, raspberries, peaches, plums, and apricots are all other fabulous options.
  • Change up the flavor. Add a splash of brandy or liqueur to add depth to the clafoutis batter. 
  • Cut the wheat. Use almond flour instead of all-purpose flour for a healthier version of this French dessert. 
  • Make it extra indulgent. Add heavy cream to the clafoutis batter. Due to its high-fat content, it makes clafoutis extra creamy. 
  • Add lemon zest. A sprinkling of lemon zest will give the filling a slightly tart flavor, complementing the creamy sweet custard. 
  • Sprinkle with almonds. Some flaked almonds on top with add a lovely crunch to the cake.

Storage instructions

To store: Refrigerate clafoutis as soon as it cools. Wrap it tightly with plastic wrap or put it in an airtight container. Clafoutis lasts up to 4 days in the fridge. 

To freeze: Place slices of the dessert in ziplock bags and store them in the freezer for up to 6 months. 

  • Pie pan or flan pan. If you don’t want to use a skillet, this is the most classic pan to use. 
  • Cast iron skillet. Nothing bakes tarts and crumbles better than in a skillet (have you tried our strawberry crisp yet?)
clafoutis.

More simple fruit dessert recipes to try

Frequently Asked Questions 

Why is my clafoutis rubbery?

Clafoutis may turn out rubbery because of the wrong ratio of eggs, milk, and flour. Make sure you follow the recipe accurately. Also, overcooking the dish can also yield a more rubbery dessert.

Is clafoutis a breakfast or dessert?

Clafoutis is typically served as a dessert, but it can also be enjoyed for a sweet breakfast or brunch.

How should clafoutis be served?

Clafoutis is typically served at room temperature or slightly warm. You can drizzle some jam or syrup on top, or pair it with a creamy element, like ice cream or Greek yogurt.

clafoutis recipe.

Clafoutis Recipe

5 from 102 votes
This clafoutis recipe features a creamy custard-like batter filled with blueberries and cherries. It's a simple French dessert that comes together in no time!
Servings: 12 servings
Prep: 1 minute
Cook: 35 minutes
Total: 36 minutes

Ingredients  

  • 1 cup cherries pitted
  • 1 cup blueberries or more cherries
  • 4 large eggs room temperature
  • 1/2 cup + 1 tablespoon superfine sugar divided
  • 1 1/2 Cups flour
  • 1/3 cup + 3 tablespoons butter melted and divided
  • 1 1/4 cups milk
  • 1 tablespoon powdered sugar

Instructions 

  • Preheat the oven to 180C/350F. Grease a large baking dish with 3 tablespoons butter, spread with cherries and blueberries, and set aside.
  • In a bowl, whisk together the eggs and half a cup of the sugar. Add the flour and mix well. Add the melted butter, milk, and vanilla extract and mix until combined.
  • Pour the batter in the baking dish over the cherries and blueberries.
  • Bake the clafoutis for 35-40 minutes, or until a skewer comes out clean.
  • Remove the dish from the oven and sprinkle with the remaining superfine sugar and powdered sugar.

Notes

TO STORE: Refrigerate clafoutis as soon as it cools. Wrap it tightly with plastic wrap or put it in an airtight container. Clafoutis lasts up to 4 days in the fridge.
TO FREEZE: Place slices of the dessert in ziplock bags and store them in the freezer for up to 6 months. 
 

Nutrition

Serving: 1servingCalories: 169kcalCarbohydrates: 16gProtein: 3gFat: 11gSodium: 100mgPotassium: 83mgFiber: 1gVitamin A: 401IUVitamin C: 2mgCalcium: 45mgIron: 0.4mgNET CARBS: 15g
Course: Dessert
Cuisine: French
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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