Clafoutis, a French dessert that has a warm custard-like creamy filling with fresh berries. It is quick and easy to make with just a handful of ingredients.
If you can’t decide between a flan or a cake, here is my solution for you: a clafoutis! The bonus point in this recipe? They include fruits, which makes it healthier (if you’re like me and believe that too). So basically, clafoutis (French: Clafoutis aux Cerises) is a baked French dessert in which fruit (traditionally cherries but berries will work too) and a custard-style batter are baked together. This dessert with fresh fruit uses only simple ingredients like egg, milk, sugar, flour and is easy to make, making it a perfect summer dessert, when you want to enjoy the fresh fruits before their season is over.
Like I said, cherries are traditionally used to bake along with the batter. If you make clafoutis with cherries, make sure you remove pits before adding to the batter. Raspberries and blueberries are my favorite in clafoutis but other soft fruits like peaches, nectarines, strawberries also work well in this recipe.
I use a cast iron skillet to make this clafoutis as it can retain the heat pretty well. If you don’t have one, an 8-inch round baking pan or a pie pan will work too. Also, it is okay that the clafoutis delegates when you remove it from the oven.
More Breakfast Recipes:
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 3 large eggs
- 2 tablespoons (28) unsalted butter, melted and slightly cooled
- 1/2 cup (120ml) whole milk
- 3/4 cup (180ml) heavy cream*
- 1 teaspoon (5ml) vanilla extract
- 2 cups fresh or frozen pitted cherries, berries, or other fruit
- Preheat the oven to 350°F/175°C. Grease an 8-inch cast iron skillet or pie pan or round baking pan with butter.
- In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and no lumps remained. Do not over mix. Whisk in melted butter, followed by the milk, heavy cream and vanilla extract Whisk everything together until a smooth batter forms. Pour batter into prepared pan. Scatter fruit onto the batter.
- Bake for 35-45 minutes until the edges are golden and a toothpick inserted into the center comes out clean. It’s ok if the center is still wobbly as it will set while cooling down. Dust with powdered sugar if you like. Serve it in wedges warm or at room temperature.
- Leftovers can be kept in the fridge for 2-3 days.