Clafoutis Recipe

Why You’ll Love This Recipe

This clafoutis recipe is a crowd-pleaser for several reasons:

• Simple to Make: With minimal prep work, this dessert comes together in no time. No need for a mixer or multiple bowls—just whisk everything together in one bowl!

• Versatile: You can experiment with different fruits like peaches, apples, or plums to create your own unique variation of this French classic.

• Crowd Favorite: The combination of creamy custard and juicy fruit makes this a dessert that everyone will love, from kids to adults.

• Quick to Serve: Once baked, it’s ready to serve with a dusting of powdered sugar.

this Recipe

Ingredients

• 1 cup cherries, pitted

• 1 cup blueberries (or more cherries)

• 4 large eggs, room temperature

• 1 cup whole milk

• 1/2 cup superfine sugar

• 1 teaspoon vanilla extract

• 1/2 cup all-purpose flour

• 2 tablespoons unsalted butter, melted

• Powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep: Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish. Add the pitted cherries and blueberries to the dish.

2. Mix: In a mixing bowl, whisk together the eggs and sugar. Add the milk, flour, vanilla extract, and melted butter. Whisk until smooth.

3. Bake: Pour the batter over the fruit in the baking dish. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

4. Serve: Let it cool slightly, then dust with powdered sugar before serving.

Servings and Timing

• Servings: 12

• Prep time: 1 minute

• Cook time: 35 minutes

• Total time: 36 minutes

Variations

• Stone Fruit: Use sliced peaches, plums, or apricots instead of berries.

• Fall Inspired: Try diced apples or pears with a sprinkle of cinnamon.

• Almond Flavor: Add a teaspoon of almond extract and top with flaked almonds.

• Toppings: Serve with whipped cream or vanilla ice cream for extra indulgence.

Storage/Reheating

• Storage: Store any leftover clafoutis in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the microwave or oven at a low temperature to warm it gently.

FAQs

1. Can I use frozen fruit for this recipe?

Yes, you can use frozen cherries and blueberries. Just make sure to thaw them and drain any excess liquid before adding them to the batter.

2. Can I make clafoutis ahead of time?

Yes, you can prepare it in advance and store it in the fridge. Reheat it before serving.

3. Why is my clafoutis rubbery?

If your clafoutis is rubbery, it may have been overbaked. Keep an eye on it and check with a toothpick towards the end of baking.

4. Can I use almond milk instead of whole milk?

Yes, you can substitute almond milk, though the texture may be slightly different.

5. Can I make clafoutis with other fruits?

Yes, clafoutis is versatile! Try it with peaches, apricots, or even apples in the fall.

6. Is clafoutis a custard?

Yes, clafoutis has a custard-like texture due to the eggs and milk in the batter.

7. Can I make this gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend for a gluten-free version.

8. How do I know when the clafoutis is done?

It’s done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

9. Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar depending on how sweet the fruit is. If the fruit is ripe and sweet, cut the sugar by half.

10. Can I serve clafoutis cold?

Clafoutis is best served warm or at room temperature. Cold clafoutis may lose some of its custardy texture.

Conclusion

Clafoutis is a simple yet elegant dessert that showcases the beauty of fresh fruit in a custard base. With endless variations and easy preparation, it’s a versatile treat that can be customized for any occasion. Whether you’re serving it at a family dinner or a casual get-together, this recipe is sure to be a hit.