Clafoutis
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My clafoutis recipe features a creamy custard-like batter filled with juicy blueberries and cherries. It’s a simple yet elegant French dessert that my family RAVES over.
When I have berries or cherries on hand, a few desserts come to mind, namely, my cherry clafoutis. Like my petit fours, this was one of the desserts I learned in Paris when I did a 3-day dessert course.
Clafoutis is a classic French dessert. The base is a tender, custardy batter with a mix of berries or fruit. Once baked, it becomes remarkably light and fluffy, with layers of gooey fruit flavor and a dusting of powdered sugar to tie it all together. Think of it like a cross between a flan and a Dutch baby.
The trick to making the best clafoutis recipe is not to overwork the batter. Because the batter is closer to a thin custard than to a cake, if it’s mixed aggressively, you’ll end up with something dense and rubbery rather than silky and tender.
Table of Contents
Why I love this recipe
- Made in one bowl. You don’t need to pull out the mixer or a bunch of bowls to make it.
- Simple ingredients. Aside from the fruit (which can be frozen), I made sure all of the other ingredients were pantry staples.
- Always impressive. It’s my partner’s favorite dessert to bring to dinner parties- it looks far more impressive than the effort involved.
- Versatile. So long as the base stays the same, you can use almost any kind of fruit to flavor your dessert. I’ve used it with all kinds of berries, apples, and even peaches.
★★★★★ REVIEW
“This was a sensational recipe. Love how much it reminded me of the ones I enjoyed in Paris!” – Christine
Key ingredients
Here’s what goes into this clafoutis, along with my kitchen notes. Full measurements are in the recipe card below.
- Large eggs. The main ingredient that gives this dessert its custardy texture and flavor. Use room-temperature eggs so they mix evenly and prevent the batter from becoming lumpy. I usually take them out of the fridge 20 minutes beforehand.
- Superfine sugar. I prefer superfine sugar for this recipe because it dissolves more quickly than regular granulated sugar, resulting in a lighter texture.
- Flour. Nothing fancy, just regular all-purpose flour.
- Unsalted butter. You’ll need melted butter for the batter and room temperature butter to grease the pan.
- Whole milk. I tried whole milk and skim milk, and I found the whole milk version was creamier and richer. I imagine 2% milk would also work.
- Vanilla extract. A must for flavor.
- Sweet cherries. I use fresh cherries because they are the traditional fruit. If you only have frozen cherries, thaw them first and drain the excess juice.
- Blueberries. I added fresh blueberries to balance the tartness of the cherries, but you could also use blackberries, raspberries, or strawberries. Again, if using frozen, thaw them first.
- Powdered sugar. To dust on top.
How to make clafoutis
Step 1- Prep. Preheat the oven and grease a baking dish. Sprinkle the dish with cherries and berries.
Step 2- Mix. In a bowl, combine the eggs and half of the sugar. Whisk together the remaining ingredients until smooth.
Step 3- Bake. Pour the batter over the fruit and bake until a toothpick inserted into the center comes out clean.
Step 4- Serve. Let the dish cool briefly, then dust with powdered sugar and serve.
Arman’s recipe tips
- Adjust the added sugar. Depending on how sweet the fruit is, I may not add all of the sugar to the dessert. If the fruit is ripe and sweet, only add ½ of the sugar.
- Don’t overwork the batter. Mix until just combined. Aggressively mixing develops gluten, giving you a dense, rubbery result rather than the silky custard texture you’re after.
- Serve it warm or slightly above room temperature for the best flavor. Straight from the fridge, the custard firms up and loses its silky texture. If you’ve stored leftovers, let the clafoutis sit at room temperature for about 20 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream for a decadent treat.
Variations
- Stone fruit. Swap the fruit for sliced peaches, plums, or apricots.
- Fall inspired. Add ½ tablespoon of cinnamon and use diced apples or pears.
- Almond. Add 1 teaspoon almond extract and sprinkle flaked almonds on top.
- Ginger. Try adding crystallized ginger bits and a little ginger syrup with the vanilla- Art in the comments did this with all blueberries, and the result was outstanding.
Frequently asked questions
It’s almost always caused by overbaking. The eggs dry out, and the custard seizes rather than staying silky. Pull the clafoutis when the edges are set, but the center still has a slight wobble. It will continue to firm up as it cools.
Clafoutis
Video
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 teaspoon vanilla
- 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 the batter is smooth and pourable- it should look like thin pancake batter. Stop as soon as you don’t see any streaks.
- Pour the batter in the baking dish over the cherries and blueberries.
- Bake the clafoutis for 35-40 minutes, or until a skewer inserted into the center comes out clean. The clafoutis is done when the edges are set, and the center has a slight wobble. It firms up completely as it cools.
- Remove the dish from the oven and sprinkle with the remaining superfine sugar and powdered sugar.
Notes
Nutrition
More easy, elegant desserts
- Cherry bakewells– A British classic I grew up eating, with a buttery pastry and almond frangipane filling.
- Chocolate creme brulee– The most impressive dessert I make, and the one guests always ask for the recipe after.
- Tiramisu cake– All the flavors of classic tiramisu in a layered cake- my partner requests this every birthday.
- Crostata– An Italian jam tart I learned during my time in Italy- rustic, beautiful, and easier than it looks.
Hello why is there a lemon included in the ingredient picture but not the recipe ingredients or method? Zest or juice needed? Thank you
Hi Kailee- it was in my original recipe, but when I retested and updated it, I removed it because it didn’t provide the ideal flavor I was looking for 😉
I used all blueberries and scattered crystallized ginger bits over the top before baking.
also added a little ginger syrup with the vanilla….DEE LISH US!!
I LOVE that you added ginger bits, Art. The combo of juicy blueberries and ginger is so good.
I appreciate you taking the time to leave a lovely review and rating, Art 🙂
How much vanilla extract should I add?
Ahh I’m so sorry I missed it in the recipe card- it’s one teaspoon. Thanks for bringing it to my attention, Jennifer!