Blueberry Clafoutis Ina Garten is a must-have dessert for any cook hosting an outdoor party. It’s also a great way to use up your summer blueberries! Blueberry Clafoutis is a crispy french pancake-like dessert. It’s very easy to make and is incredibly delicious! Banana, cream and blueberries are the toppings of your clafoutis.
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 8 servings
1 1/2 pints blueberries, washed and drained
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Pinch fine salt
Powdered sugar, for dusting
- Set oven to 350 degrees Fahrenheit.
- Fill the bottom of a tiny rectangular glass pan with blueberries (about 8 by 10 inches).
- Crack eggs into a medium bowl and give it a quick stir. Whisk mixture while adding sugar until it thickens and turns pale yellow. Whisk in the milk and vanilla after adding them. Then, mix in the flour. Whisk in a pinch of fine salt after adding it. Over the berries, pour the mixture.
- Bake for about 45 minutes, rotating the pan once, on the center rack of the oven, until the clafoutis has puffed and the center springs back when softly pressed.
- Before cutting, remove from oven and let cool somewhat. With a spatula or cake server, carefully remove from pan after slicing into 8 equal pieces. Sprinkle with icing sugar, then serve right away.
Julia Child’s Berry Clafoutis
Butter for pan
1 – 1/4 cups whole or 2 percent milk
2/3 cup granulated sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker
Heat oven to 350 degrees.
Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar.
Pour on the rest of the batter and smooth with the back of a spoon.
Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Clafoutis Is the Easy French Dessert Pancake That Welcomes All Your Summer Fruit
What Is Clafoutis?
While the term “fancy” sometimes precedes the phrase “French dessert,” they are not all finicky macarons and crème brûlée. France is also home to several exquisitely simple desserts, such as clafoutis (pronounced cla-foo-tee and occasionally written without the “s”). Imagine it as a fruit-studded version of a sweet, eggy puff pastry.
It’s a terrific way to transform any luscious summer fruit into a ridiculously simple dessert. It’s somewhat comparable to a Dutch baby but has a more custardy texture. In fact, it comes together even more quickly than a cobbler but is far more lovely. You can make one pretty much whenever you want because it is created using pantry items. If you can’t wait until lunch to test it, don’t; it also tastes great for breakfast.
How Do You Make Clafoutis?
All you do is arrange (or casually dump) a bunch of fresh fruit in a pan; whisk up a thin, crepe-like batter of eggs, milk or cream, sugar, vanilla, butter, and a small amount of flour (which can easily be gluten-free); pour it over the fruit; and bake it until it’s set. The golden-brown edges puff and rise and the center stays creamy and dense; as with soufflés, it’s only a relatively short matter of time before the clafoutis collapses, but that won’t affect its flavor or its charm.
You can bake it in a cast iron skillet, a heavy frying pan, round casserole dish, or a glass or ceramic pie plate. Round cake pans can work too, but since they’re often thinner, you run the risk of burning the edges.
You can also make a larger clafoutis in a 9 x 13 inch baking dish if you need to feed a larger gathering by doubling the dough and fruit ingredients (it may take an extra 10-15 minutes to bake).
The dish is often served warm and dusted with powdered sugar. Both vanilla ice cream and a little freshly whipped cream make for the ideal accouterment.
What Fruit Can You Use for Clafoutis?
The traditional French clafoutis recipe, from the Limousin region, is so simple that you don’t even have to pit the cherry, which could be bad for your teeth but is great for the lazy cook. Since almonds and some varieties of cherry share a botanical relationship, the claim that the pits provide a somewhat bitter, almond scent and flavor is possible (nectarines, peaches, and some plums and apricots are in the same family too). However, if you’d prefer avoid the possibility of chipping a tooth, omit the pits and substitute a tiny amount of almond extract in the batter.
If you’d rather, you may omit the cherries entirely. Clafoutis is the ideal vehicle for any fruit you happen to have on hand (even grapes!). Technically, clafoutis cooked with fruit other than cherry would be referred to as flaugnarde, although hardly anyone does. Here are some delectable dessert options to keep you full this summer, while savory clafoutis are a logical evolution if you feel like being even more inventive.
One of the easiest and most delicious ways to showcase your fruit this summer, and all year round.
The timeless. There are no frills other than the gently sprinkled powdered sugar on top and the ruffled puffed edges. Instead of using traditional whipped cream as the finishing touch, go with vanilla crème fraîche.
Whiskey Peach Clafoutis
It’s recommended to blend the batter for this peach clafoutis with whiskey and orange zest, but you can also whisk the batter in a bowl if you want. You don’t need to add much air; simply combine the ingredients. Even a few teeny lumps of flour are OK. In this recipe, just like in a Dutch baby dish, the butter is melted in the pan before the fruit and batter are added. Added milk can be used in place of the whiskey if necessary.
Campfire Lemon Blueberry Clafoutis
Continually proving how easy-going it is, clafoutis can even be made in a Dutch oven while you’re camping. Fresh blueberries and lots of lemon juice and zest make this a wonderful alternative to the usual blueberry pancakes for breakfast too.
Blackberry Lavender White Chocolate Clafoutis
A plain old clafoutis with blackberries subbed in for the cherries would be deliciously endearing on its own, but add some lavender and white chocolate and it’s worthy of an ooh la la.
Gluten-Free Strawberry Clafoutis
Whether you use a conventional batter or one like this, made with gluten-free almond flour and dairy-free almond milk, strawberries are a natural option for clafoutis, especially when they are in season and perfectly ripe (which, of course, will also work with any other fruit you favor).
Raspberry Clafoutis with Bourbon and Dark Chocolate
Raspberries and dark chocolate are always a delightfully decadent pair, and the bourbon is a nice touch (but can be omitted). Maple syrup stands in for the usual sugar here too. If you don’t want to deal with the metric measurements, just follow the classic cherry clafoutis recipe but scatter raspberries and chocolate chunks in the pan instead.
Rhubarb Ginger Clafouti
This dish requires a little more work because the rhubarb must be cooked before being poured over the batter, but if you have the time to prepare ahead of time (and a taste for rhubarb), it’s absolutely worth it—and overall, it’s still rather simple. You can create clafoutis using the same technique with other firmer fruits like apples and pears as well, so you can continue to enjoy it throughout the fall and winter.
Mirabelle Plum Clafoutis
Plums of a single shade make for a fetching clafoutis, but mixing a few different colors is prettier still, and the additions of almond flour and orange blossom water make it even more gorgeous. Mahleb is an intensely fragrant Middle Eastern spice made from ground wild cherry seeds. It adds a cherry-almond flavor and can be purchased online, but as the recipe notes, you can also substitute nutmeg here instead.
Chocolate and Banana Clafoutis
If you want a chocolate clafoutis, simply add a little cocoa powder to the batter. This one has a bit of cinnamon too, plus dark chocolate chips for good measure. Sliced bananas make it a year-round dessert/breakfast option.
Tart apricots tucked into a creamy, eggy clafoutis batter receive a full snowstorm of powdered sugar, but if you’re also using whipped cream or ice cream, you may lighten it up a bit. A little rum and lemon zest provide even more brightness, but you may also use heavy cream in place of the rum if you want.
Fig and Brown Sugar Clafoutis
Summery and sweet figs make a lovely transitional clafoutis, especially when the fruit’s sliced sides are dusted with brown sugar before being incorporated into the batter to caramelize. In this or any other clafoutis if you wouldn’t mind a nutty nuance, you may also use brown butter. Desserts like this are genuinely endlessly flexible.