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Best Clafoutis Recipes

Best Clafoutis Recipes

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Clafoutis Shopping Tips

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Clafoutis Cooking Tips

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Best clafoutis recipes

Want to know what the Good Housekeeping reader's favourite dessert is? Hint: It's not Chocolate Brownies or Biscuits.

A new YouGov profile of your favourite lifestyle magazine has revealed that the French dessert Clafoutis is top of the list.

So we thought we'd celebrate by sharing our best Clafoutis recipes.

The traditional version of this classic French dessert involves cherries, but if you can't find any in Winter, you can use plums instead.

There's nothing better than a melt-in-your-mouth cherry clafoutis to end a dinner party on a light (and sweet) note.

For a bit of a twist on this dessert recipe, we love the savoury version, using cherry tomatoes, basil and cottage cheese. Perfect for a Winter picnic or brunch (main picture).

Clafoutis Recipes: The 5 Best Fruit Recipes

From basic black cherries in a custardy cake to figs topped with bourbon whipped cream, here are some delicious recipes for Clafoutis, a rustic French dessert.

All summer long, fruits are the star of the market. They’re brilliantly colored, fabulously sweet, and, unlike in the winter months, these fruits weren’t flown in from abroad, which means that they’re not only friendlier to your carbon footprint but also more affordable. While there’s something to be said for preparing foods as simply as possible—in this case, blueberries and raspberries by the handful, or pears and apricots simply as they are—this sweet bounty often cries out to be used in a more special (and presentable) way.

The clafoutis, a rustic French dish, was invented in Limousin for the express purpose of gussying up the black cherries that were so bountiful in that region. The base of the dessert is a custardy cake that is light and airy hot out of the oven and rich and creamy when it cools. Either way, it is unbelievably tasty, and surprisingly easy to make.

To get you inspired, here are five recipes for clafoutis, from the traditional to the inventive:

This is the classic clafoutis made with cherries. The pits are kept in, as they’re said to impart a unique and subtle almond flavor.

Sweet, ripe pears are a brilliant variation on clafoutis. Tom Fitzmorris suggests cutting the fruit into bite-sized chunks, but you could just as easily slice the pears into thin wedges and fan them out for a beautiful presentation.

Blueberries are a steal all summer long, and incorporating the sweet little fruits into a clafoutis is an ingenious way to make the most of the season’s blueberry abundance. A hint of orange adds sophistication.

A fresh fig tastes more like pure, rich honey than perhaps any other fruit. Sliced in half and displayed cut-side up, this is a delicious showstopper.

If you’re looking to elevate your clafoutis from rustic to elegant, this cranberry and walnut-studded version is the way to go. The topping of bourbon whipped cream doesn’t hurt either.

Recipe Summary

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • Salt
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted
  • Finely grated zest of 1 lemon
  • 1/4 cup plus 2 tablespoons milk
  • 1 1/2 pints raspberries (3 cups)
  • Confectioners' sugar, for dusting

Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.

Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

Strawberry Clafoutis

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 8 servings 1 x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French


This eggy strawberry clafoutis is creamy on the inside, a bit crispy around the edges, and perfumed with vanilla throughout. Bonus: It’s dairy-free! (Adapted from The French Market Cookbook by Clotilde Dusoulier)


  • ⅔ cup almond flour
  • ½ cup unbleached all-purpose flour
  • ½ cup raw sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened non-dairy milk of your choice
  • Oil or butter for greasing the baking dish
  • 1 pound strawberries, hulled and sliced


  1. Preheat the oven to 350ºF.
  2. In a large bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt. Add the eggs and vanilla and stir to incorporate. Gradually stream in the milk while continually whisking until no lumps remain.
  3. Lightly grease a glass or ceramic pie dish. Place the strawberries in the dish and pour the batter on top.
  4. Bake until the top is golden and a toothpick inserted into the center comes out clean or with a few crumbs, 40 to 45 minutes.
  5. Cool for about 15 minutes before serving. (Leftover clafoutis can be stored tightly covered in the fridge for up to 3 days).


Keywords: clafoutis, strawberry, french, dessert, dairy free

French Clafoutis Recipe

When we first moved to France, the property we lived on had a large, abandoned cherry orchard. Consequentially, we researched all the best French cherry recipes. Everyone kept telling us about cherry clafoutis!

Clafoutis, most often made with cherries, is one of the classic French grandma desserts. People are most likely to feel nostalgic about clafoutis. It was often eaten as an afternoon snack when kids got home from school.

It’s cheap and incredibly simple to make.

Personally, I like it for breakfast at either room temperature or just out of the fridge. As all French desserts, there is very little sugar and all the better for it.

Clafoutis is almost bordering on the healthy…

This dish is one of those rare dishes that don’t improve with more luxurious ingredients such as cream, chocolate or a fresh vanilla pod. The joy of clafoutis is the squidgy lovely texture.

Clafoutis Recipe


15 g butter
500 g fruit (fresh cherries, semi-dry prunes, peaches etc)
125 g flour
50 g unrefined caster sugar
3 eggs
1 tsp vanilla extract
300 ml milk
unrefined icing sugar for dusting (if you want)

Heat the oven to 180°C (350°F)
Butter a shallow ovenproof dish. Place the fruit in the dish.
Mix the flour and sugar in a large bowl. In a separate bowl, whisk together the eggs, vanilla, and milk.
Slowly pour the liquid mix into the flour, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the fruit.
Bake for 40 minutes until the batter is firm to the touch and golden on top.
Sprinkle with icing sugar and serve.

Blueberry Clafoutis

Instead of the usual pancakes or waffles, try something new for brunch and serve a clafoutis. This French dish might sound fancy, but a clafoutis (&ldquocl-ahh-foo-tee&rdquo) is a large, puffy pancake with a custardy texture and crisp edges that is baked in a buttered skillet or baking dish. The batter comes together easily in a single bowl and doesn&rsquot require any special ingredients&mdashyou probably have all of them in your kitchen. When you mix up the batter, make sure it is completely smooth, then let it stand for 5 minutes. If you prefer, you can even use your food processor or blender for this step. Unlike pancakes, a clafoutis doesn&rsquot need to be flipped. It bakes like a Dutch baby, rising up in the pan (although not quite as high), then sinking a bit. Many clafoutis recipes are made with fruit, like cherries, to add color and a burst of flavor. Blueberries look and taste great, but you can substitute sliced strawberries, raspberries, blackberries, or any type of pitted and sliced stone fruit if you prefer. Serve the clafoutis when it is still warm from the oven, sprinkle it with powdered sugar, then slice it into wedges or squares for serving. It makes an impressive brunch or dessert, and it requires hardly any effort at all.

Recipe Summary

  • Unsalted butter, for dish
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup all-purpose flour
  • 3/4 cup creme fraiche, plus more for serving
  • 3/4 cup whole milk
  • 1/2 cup granulated sugar, plus more for dish
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 12 ounces cherries, halved and pitted
  • Confectioners' sugar, for dusting

Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar tap out excess. Whisk eggs, yolk, and flour in a medium bowl whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.

Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.

Gather together the ingredients for the clafoutis that will impress your whole family

Clafoutis starts out with a simple batter, and you'll have all of the ingredients at hand. French chefs insist that a clafoutis must only be made with dark, sweet cherries. "You could try blueberries or other berries," Beahm said, "as well as sliced peaches or plums. But when it's made with other fruit, it's technically called a flaugnarde." It's literally the same thing, but the French are very particular and protective of their beloved clafoutis.

Another oddity is that French chefs don't pit the cherries because they claim the pits add flavor to the clafoutis. Beahm enlightened us that cherry pits contain an organic compound that has the aroma and flavor of almonds. "I prefer to pit the cherries for safety," he told us. "Nobody enjoys biting into a cherry pit." Beahm's recipe calls for a pound of fresh cherries, and although pitting them is the pits, it's the only labor you'll have in making a clafoutis.

Cherry Clafoutis

Clafoutis (pronounced “kla-foo-TEE”) is a rustic French dessert originally from Limousin, in southern France. This region is best known for its sweet black cherries, which, left whole and unpitted, are traditionally baked in a sweet custard filling. Purists insist the pits help to perfume the dish with an appetizing scent, but you can use pitted fruit if you prefer.

Cherry Clafoutis


  • 4 eggs, separated
  • 2/3 cup (5 oz./155 g) sugar
  • 6 Tbs. (2 oz./60 g) all-purpose flour
  • 2 tsp. vanilla extract
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 1/2 tsp. salt
  • 1 1/2 lb. (750 g) fresh cherries, pitted, or 1 1/4 lb. (625 g) frozen cherries, thawed and drained
  • 1/2 tsp. grated lemon zest
  • Vanilla ice cream for serving (optional)

1. Preheat an oven to 375°F (190°C). Butter an 11-inch (28-cm) ovenproof fry pan or large baking dish.

2. In a large bowl, combine the egg yolks and 1/3 cup of the sugar. Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes. Add the flour, vanilla and cream. Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl.

3. In a small bowl, using a handheld whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes.

4. Preheat the prepared fry pan in the oven for 4 to 5 minutes.

5. In a bowl, stir together the cherries, the remaining 1/3 cup sugar and the lemon zest. Remove the pan from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm with ice cream. Serves 6 to 8.


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