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!
I just found the dessert for my picnic this monday. That looks so good!
Ohhh I’ve only tried it once and that’s when I made it a while back after getting julia Child’s book!! It was sooo good! :D So light and perfectly sweet.
I made them today after seeing your recipe and they are DELICIOUS! Thanks!
that was fast! glad you enjoyed it! :)
Thanks for posting this–and awesome that it’s even season-themed.
I’m allergic to too many of the ingredients, but there are several people around here that I know that would _looove_ this, so I may have to make it for them!
I think most ‘fancy sounding’ recipes that I’ve tried turn out not to be so intimidating or difficult after all.
love
Ela
funny you posted clafoutis today bc i was just on foodnetwork website last nite looking for apricot recipes (we harvested our 1 apricot tree yesterday!). they are so tasty, sweet and juicy. and i was hmm…clafouti..interesting…you think putting using apricots would work?
yes absolutely would work! just slice them into fours or into dice sized pieces (even halves) and make the batter, pour over them, bake. Done! :)
sounds good to me!! i will make them tomorrow and bring them to my sis in law’s for the bbq!
thankssss averie!
My grandma used to make something like this….only she called it “My Favorite breakfast” because it was her favorite!
Happy 4th of July!
I’ve never had a clafoutis but this looks so good I might try to veganize it! If I do I’ll let you kno how it goes.
I’ve never simplified a recipe (I’m a little scared) but your avocado chocolate mousse does me well :)
You could use a fullfat coconut milk and maybe a chia/flax egg, more flour and see. One of those desserts that would be a bit hard to get the texture right but not impossible!
“But it’s easy and only seems fancy.” – Sounds good to me! :-)
These look great, I just may need to work on a raw vegan version! Gorgeous pics, the colors are perfect.
1. Not that I rememeber.
2. Most raw desserts fit this category for me because the look and taste good using high-quality ingredients, but usually just involve through ingredients into a food processor.
raw vegan would be hard b/c it does have to be baked to really get the texture right. I supposed you could theoretically dehyd it for like 36-48 hrs but honestly…i wouldnt! You could use a fullfat coconut milk and maybe a chia/flax egg, more flour and see. One of those desserts that would be a bit hard to get the texture right but not impossible!
Beautiful photos/set-up. I love the vintage-esque plates especially!
And clafoutis. I feel like my mom’s probably made it before, but I’m not sure :X all I know for sure is that it’s fun to say!
For some reason, when I used to make stuff more often (and I say “used to” only because the past two months have been “the months of waffles and eggs,” lol) I would always get comments how what I made seemed so…tedious? Which always gave me a laugh because 95% of the stuff I make is pretty simple and/or quick if you plan it right.
thanks for the set up compliments. Fingers crossed :)
I had never even heard of it before, let alone have eaten it! From the name it does sound super complicated and fancy, but how easy! I wonder what gluten-free flour would work the best to make it. Because THAT is something I need in my mouth.
I’d use a GF flour mix blend like rice/potato/tapioca, even oat. It will be fine.
Yum! Thanks for the tip :)
As I started reading your post, I wondered what a clafoutis is. Then I came across your definition! haha perfect timing! I’ve never had one before but this looks delicious!!
I like to make crostadas- which sound and look a lot fancy then they really are!
I have made souffles and creme brulee, which some people think are fancy, but they are really not that hard to make.
The hubby was watching me read this post, and was like, “oooooooh what’s that?” I suppose I will be making him a clafoutis this summer!
glad I caught HIS eye with this one..haha :)
Wow, this really is simple and easy. Way to go, Averie!
Beautiful dessert. Beautiful photography. & beautiful plates! Love that flower one, it looks vintage?
thrift store finds, really cheap like maybe $2 bucks? if I recall…probably vintage, but not expensive.
Ahhh, my host mom hear in France has already made cherry clafoutis for us twice! It is incredible. There is nothing (for a foodie) quite like getting to spend an entire summer in a country, living and experiencing the place through it’s food and language….
wow, what an amazing summer you have going on!!!!