{"id":46406,"date":"2025-05-21T17:13:52","date_gmt":"2025-05-21T22:13:52","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=46406"},"modified":"2025-08-13T15:19:28","modified_gmt":"2025-08-13T20:19:28","slug":"clafoutis","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/clafoutis\/","title":{"rendered":"Clafoutis"},"content":{"rendered":"\n
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Have you tried the classic French dessert called clafoutis?<\/strong> (It’s pronounced klah-foo-tee.) If not, please let me introduce you to this delightful and simple treat. Clafoutis is a delicious cross between a cake and a custard with a crackled top and luscious, fruit-studded interior. It’s sweet but not too sweet, making it the perfect ending to a lovely summer supper.<\/p>\n\n\n\n

Clafoutis is typically baked with cherries,<\/strong> but you’ll see that I used berries here, and you’ll find more options below. My three-year-0ld loves clafoutis. She’s been asking for more “cherry cake” since last summer, and it’s about time we made more.<\/p>\n\n\n\n

I made clafoutis over and over again<\/em> last summer until I got the proportions of this recipe just right<\/strong> (nine times, to be exact). Each attempt was tasty, but the recipe I’m sharing today is perfection. I had to find the right balance between the amounts of flour, sugar, liquid and eggs to yield a silky interior that’s full of flavor but not too eggy or wet. Here it is!<\/p>\n\n\n\n\n\n\n\n

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How to Make Clafoutis<\/h2>\n\n\n\n

Clafoutis is so easy and fun to make.<\/strong> The batter reminds me of crepes<\/a> or my Blender Oatmeal Pancakes<\/a> because it comes together in 30 seconds in the blender.<\/p>\n\n\n\n

You’ll find the full recipe below, but here’s a preview: <\/p>\n\n\n\n

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  1. Melt butter in a cast iron skillet or pie pan. <\/li>\n\n\n\n
  2. Arrange fruit on top of the melted butter. <\/li>\n\n\n\n
  3. In a blender, combine some basic ingredients: milk, cream, sugar, eggs, vanilla extract, almond extract, salt, and flour.<\/li>\n\n\n\n
  4. Pour the batter over the fruit, then sprinkle the top with a little extra sugar for a fun crackly effect. <\/li>\n\n\n\n
  5. Bake, then serve.<\/li>\n<\/ol>\n\n\n\n

    Watch How to Make Clafoutis<\/h3>\n\n\n\n
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    Fruity Clafoutis Variations<\/h2>\n\n\n\n

    Change up your clafoutis with the seasons.<\/strong> Use berries in the spring. Choose cherries, berries, peaches or plums during the summer. In the fall and winter, try pears or apples. <\/p>\n\n\n\n

    Technically, a clafoutis made with any fruit other than dark cherries is called a flaugnarde, but if Julia Child can use berries<\/a> and call it a clafoutis, I think we can, too. <\/p>\n\n\n\n

    Cherry Clafoutis<\/h3>\n\n\n\n

    Dark cherry clafoutis is the most classic option, and it’s lovely. Some recipes suggest leaving the pits in the cherries for some natural almond extract flavor, but I would worry about my guests biting into a pit. I preferred the cherries pitted and halved, so I got some cherries in every bite.<\/p>\n\n\n\n

    Berry Clafoutis: Strawberries, raspberries, blackberries or blueberries<\/h3>\n\n\n\n

    My personal favorite! Use one type of berry or a mix of two or more. For these photos, I used a beautiful combination of raspberries, blueberries and sliced strawberries. If you’re using strawberries or particularly large blackberries, slice them into bite-sized pieces before using. <\/p>\n\n\n\n

    Peach or Plum Clafoutis<\/h3>\n\n\n\n

    Ripe, thinly sliced peaches or plums would be stellar in clafoutis (or a combination—I can’t wait to try it this summer). You could also use nectarines or apricots in place of peaches. You’ll need about 1 pound of fruit (before pitting) or 3\/4 pound once sliced. <\/p>\n\n\n\n

    Apple or Pear Clafoutis<\/h3>\n\n\n\n

    Slice your apples very thinly, about 1\/8-inch wide, so they can bake with the cake. Ripe pears will work nicely as well. Arrange them in a fan-like pattern (carefully, watch out for the hot butter) for a beautiful effect. You could add a handful of fresh cranberries for a festive treat. <\/p>\n\n\n\n

    Frozen Fruit Notes<\/h2>\n\n\n\n

    I’ve received quite a few questions about using frozen fruit in this clafoutis. Simply put, fresh fruit yields the best results. <\/p>\n\n\n\n

    I’ve tried making clafoutis with defrosted frozen cherries, with the juices drained. It produced a dark red-tinted cake that was more moist than usual—it was extra tender on the first day and fell apart the next day. <\/p>\n\n\n\n

    I’ve also tried using frozen blueberries tossed in 1 1\/2 teaspoons flour to absorb excess moisture. It was ok the first day, but it fell apart the next day. <\/p>\n\n\n\n

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    More Simple Desserts to Make<\/h2>\n\n\n\n

    If you enjoy this clafoutis, check out a few more of my favorite desserts<\/a>:<\/p>\n\n\n\n