French Dessert Clafoutis


Best French Dessert Clafoutis. It’s a simple dessert with eggs, milk and sugar with fruit. Clafoutis a very simple dessert in which ripe cherries or berries are mixed with batter and baked or deep fried. It is rather typically French to make such desserts as Crème Brulee, Cassolette de Brie, Macarons, Crêpes, and escargots. All of them are impressive yet simple enough for anyone to prepare.

How To Make Fruit Clafoutis

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Clafoutis is an easy French dessert that’s perfect for using up summer fruit. Nothing like homey cobblers or crisps, clafoutis is decidedly more elegant yet even simpler to make. Use whatever fruit you have on hand — cherries are classic — whip up a quick batter in your blender, and bake for a dessert to impress both dinner and overnight guests alike.

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Dessert or Breakfast

Since clafoutis is built on an egg-heavy batter similar to crêpes or Dutch baby pancakes, it can be served either for a lovely dessert or as a rich breakfast. While Dutch pancakes (and crêpes) are made with a similar batter of eggs, milk, flour, and sugar, their ratios and cooking methods make a significant difference in the final product. Dutch pancakes bake up crispy, while clafoutis has a tender, almost custard-like texture.

Any Fruit and Almost Any Pan

Clafoutis is traditionally make with unpitted cherries — supposedly the pits add a bitter, almond-esque flavor to the dish — but can be made with almost any tender fruit. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and sliced.

Clafoutis is traditionally baked in a ceramic tart pan or casserole dish. You can also bake them in a glass baking dish, but I prefer a cast iron skillet which gives the most delicately crispy edge to the end product. Steer clear of thin metal baking pans though, as they will burn the edges before the clafoutis is set.

How To Make Fruit Clafoutis

How To Make Fruit Clafoutis

YIELDMakes 6 to 8 servingsShow Nutrition


  • 1 tablespoon unsalted butter
  • 12 ounces fresh fruit, such as cherries, berries, or stone fruit
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon fine salt
  • Powdered sugar, for serving (optional)


  • Measuring cups and spoons
  • 10-inch cast iron skillet
  • Cherry pitter (optional)
  • Blender


  1. Heat the oven and butter the pan: Arrange a rack in the middle of the oven and heat to 400°F. Coat a 10-inch cast iron skillet with the butter and set aside.
  2. Prepare the fruit: Remove the stems and pit the cherries. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and thinly sliced; set aside.
  3. Blend the wet ingredients: Combine the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds.
  4. Pulse in the dry ingredients: Add the flour, zest, and salt and pulse until just incorporated, 5 to 7 pulses.
  5. Add the batter to the pan: Pour the batter into the prepared pan. Top evenly with the fruit.
  6. Bake: Bake until set, puffed, and light golden brown around the edges, about 50 minutes.
  7. Cool and serve: Place the skillet on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Dust with powdered sugar if using, cut into wedges or scoop and serve warm.


Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven until warmed through.


A simple basic recipe for clafoutis, a dessert made with fruit and a custard-like creamy filling. It’s a delicious breakfast treat and a breeze 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.


What is Clafoutis?

Clafoutis is a French dessert made with fruit that is covered with batter that consists of eggs, sugar, milk, and flour. It’s a thick custard that is similar to flan in texture. It’s usually made with cherries but other fruits can be used.

Clafoutis recipe is too easy not to try. All you need to do is mix the ingredients together in a bowl and bake the batter with the fruit. The clafoutis will puff up and get golden on top, but the inside will stay soft and creamy. You’ll want to serve it immediately after baking while it’s still warm. Traditional clafoutis is dusted with powdered sugar on top. It’s baked in a large dish so it’s great as a sweet treat for a weekend brunch with the family.


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.


PREP TIME: 10 mins

COOK TIME: 40 mins

TOTAL TIME: 50 mins

YIELD: 6 -8 servings

My favorite fruits for clafoutis are cherries and berries. Make sure they are sweet and tasty before using them. Using heavy cream in addition to milk makes this dessert rich but also super delicious. If you want to keep things light and leave out the cream, use a total of 1 and 1/4 cups milk instead. A cast iron skillet retains the heat well, but if you don’t have one you can use any 9-inch dish. Use a shallow dish if you have one. Serve the clafoutis while still warm.


  •  3 large eggs
  •  1/2 cup (100 g/3.5 oz.) granulated sugar
  •  1/8 teaspoon salt
  •  1/2 cup (70 g/2.5 oz.) all-purpose flour
  •  2 tablespoons (28 g/1 oz.) unsalted butter, melted and slightly cooled
  •  1 cup (240 ml) whole milk
  •  1/2 cup (120 ml) heavy cream
  •  1 teaspoon vanilla extract
  •  Finely grated zest of 1/2 lemon , optional
  •  2 cups pitted cherries, berries, or other fruit
  •  Powdered sugar , for garnish


  1. 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 prepared pan. Scatter fruit onto the batter.
  2. Bake for 35-40 minutes until the clafoutis is just set (it’s ok if it’s still wobbly in the center) and golden at the edges. Let cool slightly until lukewarm. Dust with powdered sugar, if you like. Cut into wedges and serve.

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