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  • Writer's picturecupcakesandshit

The French Classic: Clafoutis

I recently discovered this classic French dessert about a week and a half ago and I've already made about three. I'm contemplating making another. The original uses cherries but this dessert has evolved that now you'll see Clafoutis with blueberries, strawberries, raspberries, blackberries, pear, figs...I mean I could just keep going.

This was another one of those cakes that I couldn't stop taking pictures of! It's so beautiful and colorful and perfect. The texture is a cross between a cake, a pancake, and a crepe. When baking it puffs up super high and then suddenly goes back down into maybe a 1 1/2 inch thick cake. There are so many different fruit combinations I honestly think I'm going to make a clafoutis for every season and holiday and gathering with whatever fruit in season. Summer I know I'm making a peach one and Christmas maybe orange zest and cranberries!

This dessert is the perfect complement to any dinner (make sure you add that homemade whipped cream!) and it has plenty of eggs in it so it could totally be breakfast (maybe not but that's how I'm going to rationalize it). What's even better about this light dessert is you could use frozen fruit as well and it will be just as awesome!


1 1/4 cups milk

1/2 cup sugar

3 eggs

1/4 tsp salt

1 tblsp vanilla extract

1/4 tsp lemon zest

1/8 tsp cinnamon

2 cups cherries, berries, or any other fruit (fresh or frozen)

Small carton whipping cream and 1/4 cup sugar (optional but recommended!)


1. Preheat oven to 350 degrees

2. In a blender, blend the milk, 1/3 cup of the sugar, eggs, vanilla extract, salt, lemon zest, cinnamon, and flour.

3. Grease a circular baking dish or springform pan and pour a 1/4 inch thick layer of the batter. Place into the oven and bake until a film sets on the top of the batter.

4. Remove from oven and arrange berries or fruit into the pan. Sprinkle the remaining sugar on top followed by the rest of the batter.

5. Place back into the oven and bake for 45 minutes to an hour. The clafoutis will be done when the top is puffed and golden and a knife comes out clean.

6. To make the whipped cream: Pour small carton of whipping cream in a blender or stand mixer with 1/4 cup sugar. Blend until fluffy. Enjoy!

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