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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
Is it difference between superfine and fine sugar? I dont know about superfine.
Forrest fruits in dessertd are amazing. Thanks so much.
I only want to know this.
Why is this recipe called like this? I mean, I am excited to try, but just interested.
Which flour would suit the best? Normal?
What size baking dish should be used for the clafouti?
Good afternoon
I’ve been following you for a while and I think the dishes are fantastic to see but I would love to make them but I don’t see the quantities of each ingredient, would you mind mentioning that and then I assume 4 to 6 people .
thank you very much in advance
Sincerely, Marlies Dolsma
My parents are in town for a visit and I served them this clafoutis alongside some coffee and it was enjoyed by all and very simple to make! Thank you 😊
I made it for my Easter dinner. Very light and delicious!!
What size “large baking dish”?
9 x 13?
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.
Carmel- I too I was born in Melbourne now I’m in the US🙏
Hi Arman,
Can I use GF Flour 1:1 with this recipe
you are welcome to experiment and see
Sorry Arman, didn’t check spelling of your name. Forgive me…I always like to get people’s names correct.
Constance…sounds yummy! I’m going to make it this week for my sister’s birthday. Thanks for the post!
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.
This has become my children’s favorite! They beg me to make it. Thanks for a great recipe!
Carole,
I just looked and the recipe has been updated with the flour info.
Carmel
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!
Carmel
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 🙂
Can this be made a vegan recipe using the product “Just Eggs”? Or can you use aquafaba?
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!
clafoutis – how much flour?
I’d love to make this clafoutis recipe, but the flour information is missing. Please advise. Thank you!