Clafoutis

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. 

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. 

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. 

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. 

Variations

• 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