Monday, July 30, 2012

Berry Clafoutis

Clafoutis is a very popular dessert all over France in spring and early summer. It is said that clafoutis was created in the Limousin region, in the central southwest of France. It is a fairly simple, homey dessert and easy to make (no dough or crust; it’s more like flan or pudding). Normally clafoutis is made with pitted cherries (e.g., burgundy dark Bing cherries), but the French often do not pit the cherries;  they believe baking it with whole cherries gives better flavor and often pre-cook the cherries with sugar and butter until tender. Here in California, cherry season is almost over, but a variety of seasonal berries can be used for a quick, delicious and elegant berry clafoutis!

Berry Clafoutis

Serves 8-10, one 9-inch baking dish

One basket (1/2 pt.) each blackberries, blueberries and raspberries
¼ cup (65g) plus 3 tablespoons granulated sugar
1 teaspoon grated lemon zest
2 large organic eggs
1 organic egg yolk
4 tablespoons flour
1 ¼ cup (300 ml) milk or half and half, warm
1 ½ teaspoons vanilla extract
Butter for greasing baking dish
Confectioners’ sugar for the top

1.      Preheat the oven to 375º F (190º C)
2.      Butter the baking dish. Toss the berries gently with ¼ cup sugar and lemon zest in a bowl
Arrange the berries evenly in the baking dish
3.      Whisk together 3 tablespoons sugar, eggs, egg yolk and flour. Add the warm milk or half and half (if using) and vanilla, and whisk gently until smooth
4.      Slowly pour the batter over the berries (about 2/3 height of the baking dish)
5.      Bake in the upper third of the oven for 25-30 minutes, or until the clafoutis is puffed and golden brown

Let cool slightly for 5 minutes. Sift the confectioners’ sugar over the top for a “dusting,” and serve warm or at room temperature.

Before Baking


  1. This may be the first time that I have seen a mixed berry clafoutis. It looks so welcoming with the powdered sugar.

  2. This is STUNNING!!