Originating from the pastoral Limousin region of central France, the clafoutis (pronounced kla-foo-TEE) is the quintessential farmhouse dessert. Sitting delightfully between a baked custard, a sweet Dutch baby, and a delicate crepe, this rustic treat features fresh ripe summer berries suspended in a silky, scented batter made with eggs, milk, sugar, and flour.
While traditional Limousin clafoutis is famously made with unpitted black cherries, using a blend of sweet blackberries, raspberries, and wild blueberries creates a version that is accessible, vibrant, and bursting with jammy berry pockets. Best of all, it requires barely ten minutes of preparation and bakes into a warm, comforting dessert that looks effortlessly elegant on any dining table.
The Texture of a True Country Clafoutis
A classic clafoutis should never be confused with cake. It has no chemical leaveners and uses very little flour relative to the volume of eggs and whole milk. The result is a tender, pudding-like flan texture that is light on the palate, rich with real vanilla and almond notes, and perfectly balanced by the tart, caramelized fruit juices that bubble around the edges during baking.
French Berry Clafoutis with Powdered Sugar
Ingredients
13 itemsInstructions
9 steps-
01
Prep the Baking Dish: Preheat your oven to 375°F (190°C). Generously grease a 9- or 10-inch round ceramic gratin dish, shallow baking dish, or cast iron skillet with 1 tablespoon of softened butter. Sprinkle with 2 tablespoons of granulated sugar, tilting the dish so the sugar coats the bottom and sides evenly.
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02
Arrange the Berries: Scatter the clean, dry berries in a single, even layer across the bottom of the prepared dish.
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03
Whisk the Custard Batter: In a mixing bowl (or blender), whisk the eggs and 1/2 cup granulated sugar together until pale, frothy, and slightly thickened (about 1 minute). Add the flour and salt, whisking until completely smooth with no lumps. Pour in the milk, heavy cream, melted butter, vanilla extract, and almond extract. Whisk thoroughly until the batter is thin, smooth, and liquid (similar to crepe batter).
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04
Pour Gently: Slowly pour the custard batter over the berries in the baking dish. The berries will float gracefully to the surface.
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05
Bake to Golden Puff: Bake on the center oven rack for 32 to 38 minutes. The clafoutis is done when the edges are puffed and deeply golden-brown, and the center is set with only a very gentle wobble when shaken. A knife inserted near the center should emerge clean.
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06
Cool and Dust: Transfer the dish to a wire cooling rack. The clafoutis will be dramatically puffed and will gently settle as it cools. Allow it to cool for 15 to 20 minutes until delightfully warm. Generously dust the top with powdered confectioners’ sugar through a fine sieve.
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07
Serve: Cut into wedges or spoon directly from the baking dish onto dessert plates. Serve warm, perhaps with a dollop of crème fraîche or vanilla ice cream.
Chef’s Notes
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08
Dry the Berries Completely: Any water clinging to the berries will thin the custard and create watery pockets. Lay washed berries on paper towels for 15 minutes before assembling.
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09
Almond Extract Accent: Just a quarter-teaspoon of almond extract bridges the gap between the tart berry seeds and rich dairy custard, imparting that unmistakable French bakery aroma.
Frequently Asked Questions
Can I use frozen berries?
Yes, but do not thaw them first! Toss frozen berries directly into the baking dish while still rock-hard; thawing releases too much moisture into the batter. You may need to add 3 to 5 minutes to the bake time.
Can this be served cold?
While heavenly warm, clafoutis is also delicious chilled straight from the refrigerator the next morning with an espresso for breakfast!
Storage
Cover any leftovers loosely with foil and store in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8 minutes, or enjoy cold.
