If you have no idea what the heck a clafoutis is, don’t worry. It sounds complicated and fancy.
But it’s easy and only seems fancy.
Clafoutis: cla·fou·ti or cla·fou·tis (klä-f
-t
) n. A baked dessert composed of a layer of fresh fruit topped with a thick batter.
Typically it’s made with cherries and dusted with powdered sugar.
I used mixed berries and put extra sugar in the recipe compared to other recipes I had browsed, as well as the dusting of powdered sugar I used on top.
You can never have too much sugar. Or cream. Or butter.
Or oozing, luscious, juicy baked fruit.
I didn’t know what a clafoutis was until I was pregnant with Skylar and watched lots of Food Network while trying to forget about how sick and miserable I was for about 38 weeks or so, but I wasn’t counting. I was so intrigued by an episode similar to this one with Dave Lieberman where he made a blueberry clafoutis that I actually made one.
And I’ve spent five years remembering how good it was.
And after making this one, I have no idea why I didn’t make it sooner!
Probably because French desserts scare me off because they seem so fussy to make, but this clafoutis is neither tricky nor fussy.
And tastes wonderful, creamy, sweet, and glorious going down.
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Mixed Berry Clafoutis
2 c berries (I used one 12-oz. bag of frozen mixed berries, i.e. raspberries, blueberries, blackberries, strawberries; but use fresh or frozen berries or other fruits, really any combo you like and have on hand)
2 eggs
1 c white sugar
1 c heavy cream
1 tsp vanilla extract
1/3 c all-purpose flour
2 tbsp powdered (confectioners) sugar for dusting
Directions:
Layer the berries in the bottom of a greased, sprayed, or foil-lined square baking pan (i.e. 8×8 or 8×10) Take all remaining ingredients (except powdered sugar) and either whisk by hand to combine or add all ingredients into a food processor, blender, or Vita and blend until incorporated (took 30-45 seconds in the Vita). Pour mixture over the berries. Bake at 350F for 40 minutes or until top is golden brown, puffy, and has a firm center that is fully set and that bounces back when lightly pressed. Let the clafoutis cool slightly before dusting with powdered sugar. Slice into pieces and serve semi-warm is traditional. I store the leftovers in the fridge (or freezer) and allow them to come to room temp before eating.
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The ingredients
Add all the ingredients to a Vita, blender, food proc (or simply mix by hand) and blend until combined
This is the 30 second batter. So.Easy.
Pour batter over the berries
Bake
Dust
Slice and serve
Rich, decadent, creamy, sweet. <—Everything a dessert should be in my book.
I firmly expect to make another clafoutis, and much sooner than 5 years from now, which is how long it took between clafoutis #1 and #2.
If you’ve never had a clafoutis it’s somewhere on the richness and density spectrum with things like a dense custard meets bread pudding…
…or creme brulee meets raw vegan cheesecake
You know, real “light and airy” desserts. Kidding.
The heavy cream, vanilla, and sugar in the recipe creates a dense pudding-ish, custardy texture + sweetness + creaminess
It’s pretty much heaven in your mouth with sweet, baked cream and juicy berries exploding in your mouth with every bite.
I think you will impress anyone you serve this to.
And just in time for 4th of July, Red, White, and Blue! I guess I’ve officially turned food blogger when I create seasonally-appropriate and holiday-themed recipes, huh.
I should add this to my Red, White, & Blue Recipes
It doesn’t have to be 4th of July to enjoy this rich slab of goodness, though.
If you happen to have any leftovers, hoard them for yourself store them away from hungry family members in the fridge or freezer in an airtight container.
This is almost all gone. I always said I love leftovers!
From my last post, thanks for the compliments on my new camera strap and oh yes, we all seem to love Etsy! And it was fun to hear what your ‘signature’ colors are that you gravitate toward.
Questions:
1. Have you ever tried a clafoutis?
As I mentioned, I had only had the one that I made five years ago when I was pregnant.
It’s about as easy as making pancake batter but with far more amazing results than pancakes! But don’t take my word for it, in 5 minutes, you can have the batter made and then just pour and bake. And enjoy.
2. Do you have any fancy tasting or fancy sounding recipes you’re fond that actually aren’t fancy or fussy at all?
I pride myself on being able to take complex recipes, and break them down, removing all but the key and absolutely essential ingredients because when I see a recipe that’s more than a half dozen ingredients or has a many steps and makes tons of dirty dishes, I am instantly turned off. Skip it. Next.
I am picky choosy when it comes to desserts. They must be stellar and decadent and fabulous, or they’re not worth my chew. And never “healthy tasting”! Why bother.
So my recipe for success with desserts is: fancy & decadent tasting + very user-friendly & easy to make + commonly sourced & inexpensive ingredients = at least 95% of the recipes on my site. And not only desserts, but that’s my overall approach to recipes.
What are your taste fancy and fussy but really aren’t recipes?
Don’t forget about the Shaklee Giveaway and Happy 4th of July!
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I’ve ALWAYS wanted to try clafoutis!
gorgeous photos, averie! there’s something about french names that just raise the classy factor – clafoutis, and “petit fours” would be another one. your new “bargain” dishware matches the high class name of this recipe!
i love crisps, cobblers, platz…so clafoutis would likely get a thumbs up!
happy 4th of july weekend!
happy canada day (belated!) to you too
I have never even heard of a clafoutis never mind had one! I’m surprised at how easy it looks because no one ever seems to make them. Love all the new dish ware too, it all photographs really beautifully.
I love your recipes Averie because they look so good, taste good and are super simple.
The pictures look great with your new thrift store plates! So pretty and very festive for the 4th.
Have a great weekend!
thanks and you remembered those plates….good memory!
This looks beautiful! Perfect for the 4th celebration weekend! Hey, I’m curious, are you full blown dairy and wheat now? Did your allergies go away? I wish I could have a big bowl of ice cream…alas, not in my cards. I did have a huge cup of banana soft serve yesterday with fresh berries and peaches…it was so good. I hope you have a great weekend!
after years of healing my gut and laying off my allergens, seems I CAN tolerate dairy/gluten in small amts
Posted about it
https://www.loveveggiesandyoga.com/2011/05/weekend-mornings-less-sensitive.html
What a gorgeous, festive dessert! I love stuff that looks difficult/impressive but is actually quite easy.
Happy 4th!
Looks good, but no way am I turning on the oven; it’s been hot, hot, hot this week. I think I’ll have the berries cold with lots of whipped cream on top.
I don’t know if it’s all of them, but I found out that our local Whole Foods Market has a special every Saturday morning; 3 baskets of organic berries (blue, black, or rasp) for $6. Easy stop right after I go to the farmer’s market to pick up my grass-fed beef.
I’ve seen the word clafouti but I didn’t know what it was or how to pronounce it. Does that rhyme with “shake your booty?”
yes, it does rhyme with “shake your booty”…lol!
I thought that resembled the bread you like in Aruba! I’ve never had clafoutis, but omgggggggg, do want to now! That looks scrumptious!! Hard to believe it has so few ingredients. Your pictures are superb! Love this set. I know they will be accepted across the board….wow!
Great recipe and photos. Total winner on looks alone! :)
thank for the wonderful compliments and vote of confidence. I BELABORED which photos I was submitting and sub’ed different ones to TS vs FG b/c I feel like they like diff things, as we’ve talked about.
And YOU need to make this dessert. You will LOVE it! So easy, too!
Fingers crossed. And off to bed :)
I’ve never had or made a clafoutis…but they really are pretty and look delicious!
I’m all for the easy desserts that look difficult. I used to always make brownies in a mini muffin tin, and then pipe a cream cheese/whipped cream topping on and garnish with berries or candies (depending on the holiday or event). People always thought they were so fancy…but they were super easy to make.
Happy 4th—enjoy your clafoutis!
https://www.loveveggiesandyoga.com/2010/02/highlights-of-week-yoga-500-hour.html
same concept, the brownies/cupcakes in a muffin tin with a candy smooshed in, and iced.
so easy but looks harder than they are :)
I love clafoutis! I make mine filled with chunks of chocolate. And yes, my pots de creme sound and look and taste exquisitely complex, but they are SOOOOO simple!
pots of cream. or pots de creme. :)
fancy sounding, forgot about those, MUST MAKE!!! :)
It looks absolutely perfect. You always have the most beautiful dishes and bowls!
I am the queen of $1 thrift shop finds. Or Target :)
I’ve never even heard of Clafoutis! It looks INCREDIBLE Averie… what a perfect 4th of July treat. Berries in dessert items are always my favorite in summer, and totally agree that there is no such thing as too much powdered sugar. ;)
happy 4th hon! :)
Thanks Averie! You too! :)
When I worked for a cafe I made them! So easy and delicious– I think I forgot about it in the oven and it turned out okay (blueberry usually). But the funny thing is that the first one I made, I was asked by the head chef to make one when she was gone… I freaked out because I had NO idea what a clafoutis was and about a million things to make! (thank goodness for beauty and simplicity right?) :)
Yours is beautiful!
I’m not much of a fancy food eater…. but I bet I could come up with some fancy terms for my concoctions just to make ’em think it’s fancy.
Happy Saturday and fourth of July weekend!
thanks for the compliments :)
Just beautiful!!! Looks so fancy!
Wow! So gorgeous and so festive!