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.
Clafoutis
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.
Clafoutis Recipe
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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Clafoutis Ingredients
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
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
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Neen says
The consistency looks a little like bread pudding… am I off on that? Sigh, oh for a cherry pitter. Another cool gadget to put on my ‘list of things to covet.’
By the way, I’ve given you an award! Step by my blog to check it out.
Patty Rech says
Oxo makes a great cherry pitter for about $10!
Mary Coleman says
I come from a family where chocolate reigns supreme, but every time someone makes a fruit dessert everyone decides that it is the only thing to serve.
I think I’d be queen of the day if I served this. I’m most definitely bookmarking this one, Cathy!
Jennifer says
While this dish look absolutely delish, I’m not a fan of the cherry, so I’d probably substitute other berries in this recipe. Have you ever tried strawberries? Strawberry and blueberry picking season are coming up back here so I’ll have my hands on a ton of fresh fruit. This might be a good way to use some of it!
Asthmagirl says
My gosh, Cathy! Those look great! Thanks for sharing this recipe!
Patricia Scarpin says
That pitter looks very similar to one I had in the past – I used it for olives. 🙂
This is such a fantastic dessert, Cathy. Did you manage to eat all the dishes? I could help you with one or two… 😉
annbb/TSannie says
Cherries – love them! Both my dad and I opt for a sour cherry pie as our birthday cake of choice. Mom and dad have SC trees around their home so usually the supply source isn’t a problem. Last year there was a hard freeze after the cherries were in full bloom – not one cherry to be had! Dad and I were bereft! Your clafouti looks delicious and a dessert I might possibly be able to make without screwing up. (Not big on desserts and certainly an abysmal baker – tho I’m a decent cook otherwise.)
Once again you have outdone yourself, Cathy!
HoneyB says
Your pictures always look so great! Your kitchen and set up prior to baking looks so organized and neat. Can I come live with you? lol Great post.
Amanda says
Cathy,
I simply love your site, and what u do here! 🙂 everytime i visit, i will most certainly bookmark your recipes! it is really helpful to have all the steps by step instructions with pictures. *hug* many thanks beautiful!
Amanda
RecipeGirl says
This looks amazing. Like you don’t already know that. If I ate that dessert, my butt would grow bigger for sure!
Mental P Mama says
Oh those are beautiful! My mouth is literally watering!
kimberleyblue says
I have never made clafoutis – it’s such a pretty dish, I should give it a try. Yours are stunning…and if I did make it, I would pit the cherries too. Who needs a broken tooth?
Tipper says
Those look great-and I don’t even like cherries!
Daziano says
OMG!!! I want a cherry pitter NOW!!!
Love your clafoutis!!! They look awsome and I’m sure they tasted wonderful!
Greta says
Me want cherrie bowlies!!!
Alisa says
We are headed out for our annual cherry picking in a few weekends. Can’t wait to try this one out!
Jen in TN says
Beautiful! What a great recipe. I am going to save that last picture to use on my desktop today at work. 🙂
sharon says
Those are gorgeous! I just bought a bag of cherries.
I feel as if I have ever kitchen gadget imaginable, but I do not have a cherry pitter! Thanks for alerting me to one more thing I should go buy 🙂
Egghead says
This looks delicious and a good way to use our fruit. What kind of cherries are you using? Are they sour or sweet? We grow pie cherries (Queen Anne or Royal Ann) which are really sour. Are these maybe Bing cherries?
Liz C. says
I love cherries and I’m definitely going to make this for July 4th. It will be a hit for sure. Thanks!
That cherry pitter looks like a very
kinky… ummm useful tool, lol.Elle says
Cathy, these look so good! I’ve always wanted to make clafouti. This looks like a great place to start–cherries are one of my favorites!
Sandie (Inn Cuisine) says
Bravo! I love fabulous food and this clafoutis is definitely fabulous! (The photos aren’t bad either!)
Dave says
Lovely. I’m drooling. Just wish I could find sour cherries here in Phoenix, AZ. Maybe I’ll try this using blueberries instead.
Lori says
Wow, this was so good! I was doubting a little in the beginning but you’re right…this was really simple to make – my kind of recipe! 🙂
giz says
You cwack me up Cathy – I read the title on the reader and thought – ok..what does that mean. The clafoutis is gorgeous and thanx for the links on salt – really helpful.
Hillary says
Those look so tasty and easy enough! Love cherries!
cookiecrumb says
Scarpin beat me to it: Pitting olives! Yay.
And Claudia… well, she’s a problem child. But iodized salt is probably more a culprit of mushy food texture than “bad” flavor. It’s up to the cook to choose, depending on the recipe.
Jules says
OMG, this looks so good..I wanna make it right now!!
ALF says
Look at you with your cherry pitter – you’re so high tech!
Flea says
Mmm. But I hate cherries. (Sorry! Sorry!) May I make it using just big fat blackberries?
Insane Mama says
mmmm, if only I could get my hands on a cherry “depitter” Maybe I need to go to Sur La Table
medstudentwife says
I haven’t made clafoutis for eons… you have me thinking about making it very soon…as I love it.
You know, I’ve must be naive, but I’ve never seen a cherry pitter before – bet it has lots of uses ;0
grace says
i’ve seen many a clafoutis lately, but i’m being completely honest when i say that yours is the best-looking and tasting one yet. i don’t know if it’s the stellar combination of berries or your cute dishes or if i’m just biased because i think you’re hilarious. lovely. 🙂 But this turned out so good!
leslie says
yes, I guess we had the same idea..Cherry are so yummy. However looks like yours had a happy ending unlike my cherry ricotta muffins did!
Jessica says
Looks great! I love the bright colors! That cherrie pitter is really cool.
Dr. John says
Now that’s my kind of desert. My grandmother had cherry trees but she never made this. So I gave it a go and it was simple and delicious as you promised.
Linda says
Just beautiful!
Psychgrad says
This looks like a nice summer dessert. The cherry pitter is very cool.
Harrie says
This looks incredible. So colorful.
Monkee says
Oooo baby… this is sexayyyy. I wish it was summer already.
nina says
I grew up in an area renowned for the cherries, so I share your childhood memory with you. Thanks for the photos and step-by-step guidance to this wonderful dessert. It turned out absolutely amazing!
Hélène says
Wow this dessert looks so good.
barbara says
Thanks for dropping by my site. Fabulous clafouti.
Rick says
Looks GOOD – very good.
jill says
Wow! These are beautiful and look super easy. What a combo! I’m bookmarking for the th of July 🙂
Kevin says
Those look really good! I will have to try a clafoutis.
Kari says
Wow! Those are beautiful and look so good!
Jennifer says
Wow–those look delicious and easy! I’m makin’ ’em!! I have the perfect heart-shaped creme brulee dishes too…
Medena says
Oh, love just thinking of what it might taste like! Great recipe, so simple; will save, and give it a try!
Lore says
Ooo, I’m so bookmarking this one for the times when Clafoutis will no longer intimidate me :). Looks perfect! I love everything cherry…that might be because I was born during cherry season.
You should send this over to Nutriferia, for the Berrylicious event.
Margo (MsMVNJ) says
I love, love, LOVE Clafoutis…not too over the top about them, am I?? 🙂 Your recipe was amazing. Loved every bite.
Cathy says
I am so glad you caught this error!
It should read 1 cup capacity baking dishes.
Thank you!
Chris says
Love the website. I made the cherry clafoutis last night and it came out great.
Deborah says
These are serious gorgeous!
Kristen says
Oh – I must get one of those cherry pitter things.
These look great!
Angelica at Butter&Beans says
Ooh, delicious! I love cherries, but I usually just eat/spit. Might have to try to bake with them soon, though. 🙂
Amanda says
Love the description of your town. I just got a “right on red” ticket there yesterday. Since when can you not turn right on a red? Guess I should have been paying attention! Love your site. great food.
Bess says
This turned out so amazing.
Cathy says
Glad you liked it.
Shari H says
I can’t even tell you how much we loved this!! It’s so pretty too!
Toni says
Everyone at my house was really impressed with this!! Thanks so much for the recipe!
wilhelmina says
I was so impressed by these! This was my first time making clafoutis, but it is only the first of many. So dang delicious!
Kim says
This recipe was so darn good. I feel like more people should know about clafoutis and how absolutely delicious it is. I loved the combination of berries in this one and will definitely be making it again.
Amy F says
Who knew how easy these were to make?! Gorgeous too! Great recipe, thanks!
Anna says
This is one of my favorite desserts with berries! So easy yet so fancy. It’s always delicious!
Taylor says
This clafoutis was just amazing! The perfect way to show off those fresh summer berries. Easy and super delicious!