Clafoutis is a classic French dessert made with fresh fruit—traditionally cherries—baked in a light, custard-like batter that’s somewhere between a pancake and a flan. It’s rustic, elegant, and incredibly simple, making it one of my favorite go-to desserts when I want something easy but impressive.
Why You’ll Love This Recipe
I love clafoutis because it feels fancy but takes almost no effort to make. The batter comes together in minutes, and I can use whatever fruit I have on hand. The edges puff up beautifully in the oven while the center stays soft and custardy. It’s lightly sweet, perfect warm or chilled, and just as lovely served for brunch as it is for dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh cherries (pitted), or other fruits like berries, plums, or peaches
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Eggs
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Whole milk
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Heavy cream (optional for richness)
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Granulated sugar
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All-purpose flour
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Salt
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Vanilla extract
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Butter (for greasing the dish)
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Powdered sugar (for dusting, optional)
Directions
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I preheat the oven to 350°F (175°C) and generously butter a round or oval baking dish.
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I arrange the fruit in a single layer in the greased dish.
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In a mixing bowl, I whisk the eggs with sugar until light.
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I add the milk, cream (if using), vanilla, and salt, then whisk in the flour until the batter is smooth.
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I pour the batter over the fruit in the baking dish.
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I bake for 35–45 minutes, or until the clafoutis is puffed, golden on the edges, and just set in the center.
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I let it cool slightly, then dust with powdered sugar before serving.
Servings and timing
This recipe makes about 6 servings. It takes around 10 minutes to prep and 35–45 minutes to bake, so it’s ready in under an hour.
Variations
While traditional clafoutis is made with cherries, I often swap in blueberries, blackberries, sliced plums, or even pears. When I want a deeper flavor, I add almond extract or a splash of liqueur like Grand Marnier or Amaretto. I’ve also made a cocoa version by whisking a bit of unsweetened cocoa powder into the batter.
storage/reheating
I store leftovers in the fridge, covered, for up to 3 days. To reheat, I warm individual slices in the microwave for about 20–30 seconds, or enjoy them cold—the texture holds up either way. I don’t recommend freezing clafoutis, as the custard texture changes after thawing.
FAQs
Does clafoutis need to be refrigerated?
Yes, once it cools completely, I store it in the fridge. It keeps well and can be enjoyed cold or slightly warm.
Can I use frozen fruit?
Yes, I’ve used frozen cherries and berries—just make sure to thaw and drain them well to avoid excess moisture in the batter.
What’s the texture supposed to be like?
It’s soft and custardy inside, similar to a baked crepe or flan, with slightly crisp edges. It shouldn’t be dry or cake-like.
Can I make it dairy-free?
Yes, I use a plant-based milk like almond or oat, and skip the cream or use coconut cream for richness. The texture stays smooth and delicious.
Is clafoutis served warm or cold?
I enjoy it both ways. It’s fantastic warm right out of the oven, but also delicious chilled, especially with a dollop of whipped cream or yogurt.
Conclusion
Clafoutis is one of those beautiful, simple desserts that feels like a treat every time I make it. Whether I stick to the traditional cherry version or experiment with seasonal fruits, it always delivers a perfect balance of elegance and comfort. It’s proof that sometimes the simplest ingredients make the most memorable dishes.
