Clafoutis

My family adores this clafoutis recipe. It features a creamy custard-like batter filled with blueberries and cherries. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine French

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 169kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Let the leftover clafoutis cool completely, then place them in an airtight container and refrigerate for 3-4 days.

TO FREEZE: Wrap the cooled clafoutis in aluminum foil, place it in a freezer bag, and freeze for up to 6 months.

Nutrition