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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!
If you love a fancy dessert as much as we do, try my chocolate creme brulee, tiramisu cake, or petit fours next.
Table of Contents
When I have berries on hand, a few desserts come to mind, namely, my blueberry galette and cherry clafoutis!
The base is a tender, custardy batter that has an assortment of berries mixed in. 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.
What is clafoutis?
It’s a classic French dessert that features fruits baked in a custard-like batter. Think of it like a cross between a flan and a Dutch baby. It’s typically made with berries and cherries, though you can make it with all sorts of fruits.
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.
- Simply ingredients. Aside from the fruit (which can be frozen!), I made sure all of the other ingredients were pantry staples.
- Everyone will love it. Like crostata, this is the kind of crowd-pleaser that everyone will fawn over (just ask my extended family).
- 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!
Key ingredients
- Large eggs. The main ingredient that gives this dessert its custardy texture and flavor. Use room temperature eggs so they mix evenly.
- Superfine sugar. I prefer superfine sugar for this recipe as it dissolves quicker than regular granulated sugar and creates a light 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 out the tart flavor 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and grease a baking dish. Sprinkle cherries and berries in the dish.
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 comes out clean.
Step 4- Serve. Let the dish cool briefly, then serve with a dusting of powdered sugar.
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.
- Serve it warm or slightly above room temperature for the best flavor.
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.
- Garnish. Top with whipped cream or a scoop of vanilla ice cream for a decadent treat.
Frequently asked questions
I highly recommend checking on the clafoutis several times throughout the baking process. Once the custard is mostly set, you’ll prevent rubbery or brittle clafoutis.
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 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
Nutrition
More cherry desserts to try
Originally updated June 2023, updated and republished December 2024
This was pretty straight forward, and a big hit with the family.
Is it difference between superfine and fine sugar? I dont know about superfine.
This clafoutis recipe is just like how my maman makes it. Thank you!
So welcome!
Forrest fruits in dessertd are amazing. Thanks so much.
Love this recipe
I only want to know this.
Why is this recipe called like this? I mean, I am excited to try, but just interested.
Arman, I love your clafoutis recipe. Make it every long weekend!
Which flour would suit the best? Normal?
What size baking dish should be used for the clafouti?
Regardless of what baking vessel is used, what size is required for this recipe???
I really want to make this but I don’t know if I need an 8-in pan, or a 10-in pan, etc.
Sorry, will update the recipe card. 13 x 9 inch or smaller.