5 from 66 votes
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A perfectly creamy and fruity dessert that is a real crowd-pleaser. Clafoutis is an effortless treat to make for family gatherings, your morning coffee, and on any occasion, really. 


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

What is a clafoutis?

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

Why this clafoutis recipe will be a winner-

  • 7 ingredients. 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!).

Ingredients needed

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. 
  • Blueberries. I use fresh blueberries for this recipe. They add the perfect level of sweetness and acidity to 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. 

Step 1- Prepare the batter

Start by making the batter. Add the eggs and sugar in 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.

Step 2- Add the blueberries

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

blueberries in baking dish.

Step 3- Bake 

Now, 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.

Is clafoutis served hot or cold?

Clafoutis is traditionally served warm. However, it is all a matter of preference. You can serve it hot, warm, or cold. 

Tips to make the best recipe 

  • Use seasonal fruits. Fruits are a key component of clafoutis. Seasonal fruits are tastier and make clafoutis taste a lot better. 
  • 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 frozen berries. If you don’t have any fresh berries, use frozen berries. Thaw them and dry them on paper towels before adding them to the batter. Using frozen berries without thawing them may make the batter too watery. 
  • 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. 

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. 


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.

Does clafoutis taste eggy?

Eggs are the main ingredient in clafoutis and you need quite a few of them to make a pan of this custard-like dessert. It is pleasantly eggy, but not in an omelet-like way. 


clafoutis recipe.

Clafoutis Recipe | Easy French Dessert

5 from 66 votes
A perfectly creamy and fruity dessert that is a real crowd-pleaser. Clafoutis is an effortless treat to make for family gatherings, your morning coffee, and on any occasion, really.
Servings: 12 servings
Prep: 1 min
Cook: 35 mins
Total: 36 mins


  • 2 cups blueberries
  • 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


  • Preheat the oven to 180C/350F. Grease a large baking dish with 3 tablespoons butter, spread with 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 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.


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. 


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

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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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Recipe Rating


  1. 5 stars
    I just made this for the first time and it is wonderful!
    I had a medium casserole dish and it came out thicker than pictured but it was delicious!
    I really liked the less flour and more eggs. I did add one thing not in the recipe. I added about a quarter teaspoon of nutmeg. It added a hint of the flavor but not overpowering the blueberries. Yummy! My first clafoutis dish. I’ll be making more!

  2. Hi Carole,
    I asked the same question about a half hour ago. Am sure Armin will answer shortly. He probably will amend the recipe so it can be printed with the updated ingredients.
    Can’t wait to make this, too!

    1. Hi Carmel- It’s been fixed I’m sorry about that! If it still isn’t showing for you, it is 1 1/2 cups 🙂

  3. Thank you,Armin!

    FYI…I was born in Melbourne many, many moons ago. Now am in USA.

    When I make this clafouti, I’m going to add some honey bourbon. It always adds a wonderful hint of no carb flavor.

  4. Constance…sounds yummy! I’m going to make it this week for my sister’s birthday. Thanks for the post!

  5. Sorry Arman, didn’t check spelling of your name. Forgive me…I always like to get people’s names correct.

  6. I love this recipe! Ive made it 3 times and each time it comes out different. Ive used 3 different gluten free flours, and I also use Ripple Milk which is pea protein milk. What I found is the Bobs Red Mill Gluten free flour works best along with Oat Milk, not the Ripple milk. (Using the other stuff makes this dish come out too thick, like a flat cake) I like the batter to be the same thickness as a crepe batter.