Originating from the Limousin region of France, clafoutis (pronounced kla-foo-tee) is a delicious dessert recipe filled with fruit and a custard-like filling. This classic dessert uses kitchen staples such as milk, flour, sugar, eggs, and butter, and you can switch out the fruit for whatever’s in season so it is perfect year-round.
Whether you’re making this for your family or guests, this clafoutis recipe is a simple but elegant dessert that is perfect for any occasion. It has a soft and tender center that’s bursting with juicy pieces of cherries. It’s sweet but not overly sweet, so it’s perfect on its own or served with a dusting of powdered sugar or a big scoop of vanilla ice cream. Try my flan recipe, crème brûlée recipe, or chess pie recipe for another tasty dessert with a similar custard-like filling.
What You Need to Make This Recipe
Milk — I highly suggest using whole milk and not skim milk for the best flavor.
Sugar — regular granulated sugar is perfect for this recipe.
Flour — all-purpose flour helps provide structure to the dish.
Eggs — do not skip the eggs as they give the clafoutis its signature custard-like filling.
Butter — I recommend using unsalted butter so you can control the amount of salt added to the batter.
Lemon zest — just one teaspoon adds a pop of bright flavor to the entire dish.
Cherries — or berries of your choice! If you only have frozen cherries, thaw them first and pat them dry before adding them to the batter to avoid too much liquid coming out of them as they bake. Traditionally black cherries are used, and the pits are kept in for flavor but for ease of eating, I suggest removing the pits.
How to Make Clafoutis
1. In a blender, combine the milk, sugar, flour, eggs, melted butter, vanilla, salt, and zest.
2. Blend on high speed until smooth and frothy, about 30 seconds.
3. Pour the mixture into the prepared skillet or baking dish.
4. Scatter the berries over the batter. Bake for 35 to 40 minutes or until set and golden around the edges. Let the clafoutis cool for 5 minutes before serving.
Pro Tips for Making This Recipe
- If using fresh cherries, the easiest way to pit the cherries without a cherry pitter is by cutting the cherries in half, twisting off one half, and removing the pit with the tip of a small knife. Alternatively, you can place a pastry piping tip on a cutting board and push the cherry down on it to remove the pit.
- If you are unsure if the clafoutis is ready, lightly touch its center, and it should spring back. It should also look similar to a sturdy custard.
- Avoid letting the blender run for too long as it can lead to a tough clafoutis.
- It is completely normal for the center to deflate as it cools.
- If you do not have a blender, you can whisk the batter together by hand until thoroughly combined.
Frequently Asked Questions
Can I make this ahead of time?
I recommend enjoying clafoutis immediately if you would like to eat it warm. You could pit your cherries ahead of time and keep them in an airtight container in the fridge so you can quickly throw this together.
How do I store leftovers?
I recommend storing leftover clafoutis in the fridge for up to 2 days. As this is dairy and egg-based, I do not suggest leaving it at room temperature for too long.
Do you eat this recipe hot or cold?
You are welcome to eat clafoutis hot or cold. It will firm up more as it chills in the fridge so that the texture won’t be the same, but it’ll be just as delicious when enjoyed cold!
If you love this recipe try these out!
If you’ve tried this Clafoutis recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Clafoutis
Equipment
- Blender
- Cast Iron Skillet or baking dish
Ingredients
- 1¼ cups whole milk (300mL)
- ½ cup sugar (100g)
- ½ cup all-purpose flour (60g)
- 3 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups fresh berries or pitted cherries (220g)
Instructions
- Preheat the oven to 350F. Lightly butter a 9-inch cast-iron skillet or baking dish.
- In a blender, combine the milk, sugar, flour, eggs, melted butter, zest, vanilla, and salt. Blend on high speed until smooth and frothy, about 30 seconds.
- Pour the mixture into the prepared skillet. Scatter the berries over the batter.
- Bake for 35 to 40 minutes or until set and golden around the edges. Let the clafoutis cool for 5 minutes before serving.
Notes
- If using fresh cherries, the easiest way to pit the cherries without a cherry pitter is by cutting the cherries in half, twisting off one half, and removing the pit with the tip of a small knife. Alternatively, you can place a pastry piping tip on a cutting board and push the cherry down on it to remove the pit.
- If you are unsure if the clafoutis is ready, lightly touch its center, and it should spring back. It should also look similar to a sturdy custard.
- Avoid letting the blender run for too long as it can lead to a tough clafoutis.
- It is completely normal for the center to deflate as it cools.
- If you do not have a blender, you can whisk the batter together by hand until thoroughly combined.
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