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!
Made several times, including today. Delicious and easy to make 😋
Thanks for the lovely review, Nina- Wish I could have some of it today haha!
This was really fun to make and turned out great 🙂
Great to hear that, Bianca. Thanks for taking the time to leave a review and star rating!
Quick, easy, and elegant.
Thanks for the lovely feedback, Elyce. It really is such a simple dessert!
This was pretty straight forward, and a big hit with the family.
This was a sensational recipe. Love how much it reminded me of the ones I enjoyed in Paris!
Thanks for the lovely review and star rating, Christine- what a wonderful compliment! I miss the clafoutis from France!
Can frozen fruit be used?
Yes, it can be Meryl. I recommend thawing it first 🙂
How does the Clafoutis do if assembled and refrigerated a few hours before baking?
Hi! In testing, I found that clafoutis is best baked soon after assembling, as the batter can settle and the fruit may release juices if it sits too long. If you’d like to prep ahead, you can mix the batter and store it in the fridge for a few hours, then whisk it again before pouring it over the fruit and baking.
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!
Haha, I love to hear that, Antonia!
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.
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!