Clafoutis is a traditional, rustic, custard-like, French dessert that uniquely “shows off” summer fruit in the most delicious way possible. And it couldn’t be easier to make! This particular version is packed with fresh cherries, raspberries and blueberries, all at their peak of ripeness.
As your clafoutis bakes in the oven, the berries and cherries will burst into the batter, flavoring the custard with their sweet and tart juices. It’s truly a thing of beauty and the resulting delicately, delicious dessert is really a celebration of a good cherry and berry season coming to a close.
Sprinkling your finished clafoutis with confectioners’ sugar can be just enough sweetness ( the clafoutis itself is not overwhelmingly sweet), but an addition of sweetened whipped cream is also welcomed treat.
A traditional French clafoutis often leaves the cherry pits in the fruit because a chemical compound within the pit mimics a pleasing almond flavor, but I prefer my cherries pitted, when it comes to adding them to dessert -it’s just more enjoyable to eat that way.
Because clafoutis is constructed on a very egg-heavy batter, this not only works as a dessert recipe, but can easily double duty for brunch.
There seems to be a mystery around how to properly pronounce clafoutis [cla-foo-tee] and what clafoutis is exactly. In simplest terms, clafoutis refers to a dessert with a layer of fruit, in this case cherries, blueberries and raspberries, that is topped with an eggy batter and baked.
Clafoutis is often confused and compared to crêpes and Dutch pancakes. While the batters are similar, all made with eggs, milk, flour and sugar, the methods to make them and the ratio of ingredients used create quite a different final product. Clafoutis, with it’s custard-like texture, does not compare to the crispiness of Dutch baby pancake.
Clafoutis for the purist means it should only be made with black cherries, otherwise if made with other fruit, it is technically a flognarde. Regardless, many versions of clafoutis do exist out here in the wild with all kinds of fruit mixed into the batter.
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Here are all of the ingredients for this delicious Mixed Berry Clafoutis:
- mixed berries – I used an equal amount of raspberries and blueberries. Blackberries, mulberries and strawberries would also work.
- cherries – any variety of cherry works, but stick with sweet cherries. To save time, use a cherry pitter to remove the pits.
- whole milk – whole milk is going to give your batter and final dessert the best mouthfeel you could hope for.
- superfine sugar (baker’s sugar) – I love the way superfine sugar melds into the batter, but you can absolutely use granulated sugar in the same amount.
- vanilla extract – use only pure vanilla extract
- eggs – this is what gives your clafoutis it’s custard-like texture.
- table salt
- all-purpose flour– I have never made clafoutis with any other flour alternative, so you can always try it, I just vouch for the final taste or texture.
- confectioners’ sugar – for dusting on top
- whipped cream – it’s optional, but tastes great
Recipe Tips for Making Clafoutis
Here are a few ideas to help you make the best possible clafoutis you can.
1. Choose Sturdy Fruit – this is why cherries are so popular when it comes to making clafoutis. You can leave the cherries whole, or slice them in half. I prefer the cherries pitted, but traditionalists do not. When choosing other berries, you want to water make sure they are dry and not mushy to help avoid a soggy baked clafoutis. You can also use figs, plums, apricots and nectarines, or use all cherries.
2. Warm your dishes – Make sure to heat your dishes in the oven prior to pouring in the batter, this well help the crust form quickly.
3. Personal servings or one large pan – while I prefer individual dishes, this can easily be made in one large pan, such as a cast iron skillet or a glass or ceramic baking pan. Avoid using any metal pans to bake clafoutis, the edges will burn.
GET THE COMPLETE (PRINTABLE) MIXED BERRY-CHERRY CLAFOUTIS RECIPE BELOW. YOU’RE GOING TO LOVE MAKING THIS!
Frequently Asked Questions
Can I Accidently Overcook My Clafoutis?
As your clafoutis starts baking you’re going to see the edges rise and puff up unevenly in comparison to the batter in the middle, but they will not overcook before the center puffs up and has turned golden brown. I call it the clafoutis phenomenon.
How Do I Know My Clafoutis is Done Baking?
When your clafoutis has an even, golden brown top, insert a toothpick, avoiding any fruit. and if it returns clean, it’s ready.
Can I Freeze Clafoutis?
Clafoutis does not freeze well. Any egg custard becomes grainy in the freezer and the resulting texture is not good once it has been thawed out. Plan on eating the clafoutis within a few days of making it.
Should Leftovers be Refrigerated?
Yes, since this is an egg custard, once it has cooled, wrap tightly and it can be refrigerated for up to three days.
What Temperature Should I Serve Clafoutis?
Clafoutis can be served warm, room temperature or cold, right out of the refrigerator. Everyone seems to like it a different way. I personally prefer it slightly warm dusted with confectioners’ sugar and a dollop of whipped cream.
Looking For More Berry Inspired Dessert Recipes?
- Blueberry Cobbler
- Strawberry Banana Crumble
- Blueberry Sour Cream Ice Cream
- Blackberry Crumble
- Blueberry Crisp
- Fresh Cherry-Berry Crumble
- Blueberry Streusel Bars
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Mixed Berry-Cherry Clafoutis
- 2 cups mixed berries (I used raspberries and blueberries)
- 2 cups whole sweet cherries, pits removed
- 2-1/2 cups whole milk
- 1 cup superfine sugar (known as Baker’s or caster sugar), divided
- 2 tsps vanilla extract
- 6 large eggs
- 1/4 tsp table salt
- 2 cups all-purpose flour
- confectioners' sugar for dusting
- whipped cream (optional)
- Preheat the oven to 375 degrees.
- Place eight, 1 cup (8 oz.) capacity, strong heat proof dishes onto a baking sheet and into the oven to preheat.
- Remove eight tablespoons of the superfine sugar from the 1 cup of sugar and set aside.
- Meanwhile, in a large pouring vessel, whisk together the milk, the remaining sugar, vanilla, eggs, salt and flour.
- Remove the heated dishes from the oven and divide the cherries and berries evenly between them.
- Sprinkle with the sugar that was set aside, one tablespoon per dish, and evenly ladle the egg mixture over the fruit.
- Quickly return to the oven and bake the individual dishes on a baking sheet for 25 to 35 minutes, or until the center is no longer runny and dishes are puffed up and golden brown. You will need to watch your oven as cooking times will vary depending on your oven.
- Dust with powdered sugar and serve with a dollop of sweet whipped cream. Enjoy!
- Serve warm or room temperature.
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