What is Clafoutis?
Clafoutis is a rustic French dessert from the Limousin region. It’s made by pouring a sweet, pancake-like batter over fresh fruit and baking it until golden. The result is a cross between a custard, a flan, and a Dutch baby. The most classic version uses black cherries, but you can use any fruit you have.
Why You’ll Love This One-Bowl Recipe:
- One Bowl Only: Less mess, less cleanup. Mix everything in a single bowl.
- No Special Skills: If you can whisk, you can make clafoutis. It’s impossible to mess up.
- Versatile: Use cherries, berries, peaches, or plums. Fresh or frozen both work.
- Elegant but Easy: Looks like it came from a Paris bakery, but takes 10 minutes to prep.
Ingredients You Need:
- Fruit: 2 cups pitted cherries or mixed berries
- Eggs: 3 large eggs
- Sugar: 1/2 cup granulated sugar, plus extra for dusting
- Flour: 1/2 cup all-purpose flour
- Milk: 1 cup whole milk
- Vanilla Extract: 1 teaspoon
- Salt: 1 pinch
- Butter: 1 tablespoon, for greasing the pan
Step-by-Step Instructions:
- Prep the Pan: Preheat your oven to 350°F / 175°C. Grease a 9-inch pie dish or cast iron skillet with butter.
- Arrange Fruit: Spread the cherries in a single layer on the bottom of the dish.
- Make the Batter: In one bowl, whisk the eggs and sugar for 1 minute until light. Add flour and salt, whisk until smooth. Slowly pour in the milk and vanilla, whisking until you have a thin, crepe-like batter.
- Bake: Pour the batter over the fruit. Bake for 35-40 minutes until puffed, golden, and a knife comes out clean.
- Serve: Let it cool for 10 minutes. It will deflate slightly. Dust with powdered sugar and serve warm.
Pro Tips for the Perfect Clafoutis:
- Don’t Pit the Cherries: Traditional French recipes leave the pits in for more almond flavor. Just warn your guests!
- Room Temp Ingredients: Eggs and milk mix better when not cold from the fridge.
- Don’t Overbake: The center should have a slight jiggle. It sets as it cools.
How to Store It:
Cover leftovers and keep in the fridge for up to 3 days. Clafoutis tastes amazing cold for breakfast the next day.