Clafoutis

Why You’ll Love Clafoutis Recipe

I love how effortlessly this recipe comes together while still feeling special enough for guests. I like that it uses basic ingredients I usually have on hand, yet the final result looks and tastes like a bakery-style dessert. I also appreciate how versatile it is, working beautifully as a brunch dish, dessert, or afternoon treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 tablespoon powdered sugar

Directions

I start by preheating the oven to 180C/350F and greasing a large baking dish with 3 tablespoons of butter. I spread the cherries and blueberries evenly across the bottom of the dish and set it aside.

In a bowl, I whisk together the eggs and half a cup of the superfine sugar until smooth. I add the flour and mix well, then pour in the melted butter and milk, stirring until the batter is fully combined and silky.

I pour the batter over the fruit in the prepared dish, making sure everything is evenly covered. I bake the clafoutis for 35–40 minutes, until it’s set and a skewer inserted in the center comes out clean.

Once out of the oven, I sprinkle the remaining superfine sugar and powdered sugar over the top before letting it cool slightly.

Servings and Timing

I get 12 servings from this recipe. Prep time takes me about 1 minute, baking takes around 35 minutes, and the total time comes to roughly 36 minutes.

Variations

I sometimes use only cherries when they’re in season for a more traditional flavor. When I want extra brightness, I add a mix of berries instead of just blueberries. I also enjoy baking it in individual ramekins for a more polished presentation.

Storage/Reheating

I let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm individual portions gently in the oven or microwave until just heated through.

FAQs

What is clafoutis?

I think of clafoutis as a French-style baked custard with fruit, somewhere between a pancake and a flan.

Can I use frozen fruit?

I use frozen fruit when needed, but I thaw and drain it first to avoid excess moisture.

Does clafoutis need to be refrigerated?

I always refrigerate leftovers to keep the custard fresh and safe to eat.

Can I make this ahead of time?

I often bake it a few hours ahead and serve it slightly warm or at room temperature.

Why did my clafoutis puff up?

I expect it to puff in the oven, and it naturally settles as it cools.

Is clafoutis supposed to be creamy?

I aim for a custard-like center that’s set but still soft and tender.

Can I reduce the sugar?

I sometimes reduce it slightly, but I like how the sugar balances the fruit’s tartness.

What type of baking dish works best?

I usually use a shallow ceramic or glass baking dish for even baking.

Can I freeze clafoutis?

I wrap it tightly and freeze it for up to 6 months, then thaw overnight in the refrigerator.

How do I serve clafoutis?

I enjoy it warm or chilled, lightly dusted with powdered sugar.

Conclusion

I find this clafoutis to be one of those timeless recipes that never fails to impress with minimal effort. With its creamy texture, juicy fruit, and gentle sweetness, it’s a dish I return to whenever I want something simple, comforting, and beautifully satisfying.