Clafoutis

Light, creamy, and delicious, this Clafoutis recipe comes together quickly. All you need are simple kitchen staples to whip up this classic French dessert.

Course Dessert

Cuisine French

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 233kcal

Author John Kanell

Equipment

Blender
Cast Iron Skillet or baking dish

Ingredients

1¼ cups whole milk (300mL)
½ cup sugar (100g)
½ cup all-purpose flour (60g)
3 large eggs
2 tablespoons unsalted butter melted
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
⅛ teaspoon salt
2 cups fresh berries or pitted cherries (220g)

Instructions

Preheat the oven to 350F. Lightly butter a 9-inch cast-iron skillet or baking dish.
In a blender, combine the milk, sugar, flour, eggs, melted butter, zest, vanilla, and salt. Blend on high speed until smooth and frothy, about 30 seconds.
Pour the mixture into the prepared skillet. Scatter the berries over the batter.
Bake for 35 to 40 minutes or until set and golden around the edges. Let the clafoutis cool for 5 minutes before serving.

Notes

If using fresh cherries, the easiest way to pit the cherries without a cherry pitter is by cutting the cherries in half, twisting off one half, and removing the pit with the tip of a small knife. Alternatively, you can place a pastry piping tip on a cutting board and push the cherry down on it to remove the pit.
If you are unsure if the clafoutis is ready, lightly touch its center, and it should spring back. It should also look similar to a sturdy custard.
Avoid letting the blender run for too long as it can lead to a tough clafoutis.
It is completely normal for the center to deflate as it cools.
If you do not have a blender, you can whisk the batter together by hand until thoroughly combined.

Nutrition

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