This sensational French clafoutis recipe is filled with fresh fruit and custard-like cream filling. It’s a classic dessert that’s perfect for breakfast or after a meal. And the best part? It’s so easy to make!
They say that breakfast is the most important meal of the day, and guess what? Clafoutis counts as breakfast! The first time I stumbled upon clafoutis was a few years ago in France. It was one of my first trips together with Erez and we didn’t make any restaurant reservations like we do today months in advance. It was a busy night and we had no luck finding a nice place, but we were starving so we ended up in a tiny restaurant that didn’t look very promising. The food wasn’t great, but the dessert – raspberry clafoutis – made everything better. I had never tried it before but have made it dozens of times ever since.
Clafoutis is a French dessert made with fruit covered in a batter that consists of eggs, sugar, milk, and flour. It’s a thick custard that is similar to flan in texture. It is usually made with cherries, but other fruits can be used as well. The recipe is simple to make and you won’t believe the results! A savory version of clafoutis consists of tomatoes, cheese, and prociutto.
How does clafoutis taste? Clafoutis has the texture of an oven-baked pancaked. It is sweet, but not terribly so, and the chunks of fresh fruit are enjoyable to the palate.
How to make clafoutis
Learn how to make this incredibly simple, yet sensational clafoutis recipe.
- Preheat the oven to 350°F/180°C. Butter a 9-inch cast iron skillet or pie pan. In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined.
- Add flour and whisk until smooth and lump free.
- Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into your prepared pan and ccatter fruit onto the batter.
- Bake for 35-40 minutes until the clafoutis is set and golden at the edges. It’s ok if it’s still wobbly in the center. Let cool slightly until lukewarm. Dust with powdered sugar. Cut into wedges and serve immediately.
Note: The clafoutis will puff up and get golden on top, but the inside will stay soft and creamy. Serve it immediately after baking while it’s still warm. Traditional clafoutis is dusted with powdered sugar on top. It is baked in a large dish so it’s great as a sweet treat for a weekend brunch with the family.
Which fruits should I use?
Cherries and raspberries are my favorite fruits to use in clafoutis but peaches, blueberries, blackberries, strawberries, pears, or other soft fruit will work well in this recipe.
Classic Cherry Clafoutis Recipe
FAQ
Do you eat clafoutis hot or cold?
Why is clafoutis rubbery?
What is an interesting fact about clafoutis?
What does clafoutis mean in French?
What does clafoutis taste like?
Clafoutis is a classic French dessert that is pleasing to both the eyes and taste buds. Sweet, fresh cherries are baked in a simple batter of milk, sugar, eggs, and flour. The result is a fruity, creamy dessert with a taste similar to custard. You can easily customize this recipe with other fruits like blueberry, raspberry, or apple.
What is clafoutis?
Clafoutis is a French dessert made with fruit covered in a batter that consists of eggs, sugar, milk, and flour. It’s a thick custard that is similar to flan in texture. It is usually made with cherries, but other fruits can be used as well. The recipe is simple to make and you won’t believe the results!
Is clafoutis Eggy?
The classic clafoutis is simply a baked custard with cherries, eggs and flour as the main ingredients. So, is it eggy? Well, as it’s a custard, there are 4 eggs in it plus a yolk but it’s not really eggy like an omelette or a savoury quiche. The batter is not unlike the batter used for French pancakes (crêpes).
What fruit is used in clafoutis?
After baking, the Clafoutis resembles a large, thick pancake with a pudding-like texture. Though this dessert may be made with apples, peaches or other fruit, it is traditionally made with black cherries. Fresh Cherries: For the best Clafoutis, use fresh, pitless cherries. If your cherries have pits, see below for an easy way to remove them.